Ingredients with Measurements:
- 1 cup coconut milk
- 1 cup whole milk
- 1 cup sugar
- 1 cup semolina flour
- 4 eggs
- 1 teaspoon vanilla extract
- 1/2 cup unsalted butter, melted
- 1/2 cup shredded coconut
- 1 package phyllo dough
- 1/2 cup honey
- 1/2 cup water
Special equipment needed:
- 9x13 inch baking dish
- Pastry brush
Step-by-step instructions:
1. Preheat the oven to 350°F.
2. In a saucepan, combine the coconut milk, whole milk, and sugar. Heat over medium heat, stirring occasionally, until the sugar dissolves.
3. Gradually whisk in the semolina flour, stirring constantly to prevent lumps from forming. Cook for about 5 minutes, or until the mixture thickens.
4. Remove the pan from the heat and whisk in the eggs and vanilla extract.
5. Stir in the melted butter and shredded coconut.
6. Grease the baking dish with butter.
7. Unroll the phyllo dough and cut it to fit the baking dish.
8. Layer the phyllo dough in the baking dish, brushing each layer with melted butter.
9. Pour the semolina mixture over the phyllo dough.
10. Layer the remaining phyllo dough on top of the semolina mixture, brushing each layer with melted butter.
11. Cut the top layer of phyllo dough into squares or diamonds.
12. Bake for 45-50 minutes, or until the top is golden brown.
13. While the galaktoboureko is baking, make the syrup by combining the honey and water in a saucepan. Heat over medium heat until the honey dissolves.
14. When the galaktoboureko is done, remove it from the oven and pour the syrup over the top.
15. Let the galaktoboureko cool to room temperature before serving.
- Time:
Preparation time: 30 minutes
- Cooking time: 50 minutes
Temperature:
- Oven temperature: 350°F
Serving size:
- 12 servings
Nutritional information:
- Calories: 380
- Fat: 18g
- Carbohydrates: 51g
- Protein: 6g
Substitutions for ingredients:
- Almond milk or soy milk can be used instead of whole milk.
- Almond flour or cornmeal can be used instead of semolina flour.
- Margarine can be used instead of butter.
- Chopped nuts can be used instead of shredded coconut.
Variations:
- Add cinnamon or nutmeg to the semolina mixture for extra flavor.
- Use a different type of fruit syrup instead of honey syrup.
Tips and tricks:
- Be sure to brush each layer of phyllo dough with melted butter to prevent it from drying out.
- Let the galaktoboureko cool completely before cutting it into pieces.
- Store any leftovers in the refrigerator.
Storage instructions:
- Store the galaktoboureko in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the galaktoboureko in the oven at 350°F for 10-15 minutes.
Presentation ideas:
- Serve the galaktoboureko on a platter with a dusting of powdered sugar.
Garnishes:
- Sprinkle chopped nuts or shredded coconut on top of the galaktoboureko.
Pairings:
- Serve the galaktoboureko with a cup of coffee or tea.
Suggested side dishes:
- Fresh fruit salad or Greek salad.
Troubleshooting advice:
- If the phyllo dough tears, simply patch it with another piece of dough and brush it with melted butter.
Food safety advice:
- Be sure to cook the semolina mixture thoroughly to prevent any risk of foodborne illness.
Food history:
- Galaktoboureko is a traditional Greek dessert made with semolina custard and phyllo dough.
Flavor profiles:
- This dessert is sweet and creamy with a hint of coconut flavor.
Serving suggestions:
- Serve the galaktoboureko warm or at room temperature.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Greek