Best 3 Authentic Galaktoboureko Recipes
Galaktoboureko is a classic Greek dessert that combines layers of flaky phyllo pastry with a creamy custard filling, all drenched in a sweet syrup. Originating from the Byzantine Empire, this delectable pastry has stood the test of time and remains a beloved treat across Greece and beyond.
The preparation of galaktoboureko is an art form, requiring meticulous attention to detail. The phyllo pastry is carefully brushed with butter, creating a golden and crispy exterior that contrasts beautifully with the soft and custardy interior. The custard filling, made from milk, sugar, eggs, and flavorings like vanilla or orange zest, is poured over the phyllo pastry and baked until it sets. Once cooled, the galaktoboureko is generously doused in a fragrant syrup infused with citrus zest and cinnamon, adding an extra layer of sweetness and moisture.
In this article, we present a collection of authentic galaktoboureko recipes that cater to different tastes and preferences. From the traditional Greek recipe to variations that incorporate unique ingredients and flavors, these recipes provide a comprehensive guide to crafting this delectable dessert. Whether you're a seasoned baker or a novice cook looking to impress your loved ones, these recipes offer step-by-step instructions and helpful tips to ensure success. Indulge in the rich flavors and textures of galaktoboureko, and experience the essence of Greek culinary heritage.
GALAKTOBOUREKO
This is a recipe that my mom got from a coworker and would make regularly when I was young. Galaktoboureko is a traditional Greek dessert made with a custard in a crispy phyllo pastry shell. After all these years it is still a family favorite. I hope that everyone enjoys it as much as we do.
Provided by GAPGIRL
Categories World Cuisine Recipes European Greek
Time 1h45m
Yield 15
Number Of Ingredients 12
Steps:
- Pour milk into a large saucepan, and bring to a boil over medium heat. In a medium bowl, whisk together the semolina, cornstarch, 1 cup sugar and salt so there are no cornstarch clumps. When milk comes to a boil, gradually add the semolina mixture, stirring constantly with a wooden spoon. Cook, stirring constantly until the mixture thickens and comes to a full boil. Remove from heat, and set aside. Keep warm.
- In a large bowl, beat eggs with an electric mixer at high speed. Add 1/2 cup of sugar, and whip until thick and pale, about 10 minutes. Stir in vanilla.
- Fold the whipped eggs into the hot semolina mixture. Partially cover the pan, and set aside to cool.
- Preheat the oven to 350 degrees F (175 degrees C).
- Butter a 9x13 inch baking dish, and layer 7 sheets of phyllo into the pan, brushing each one with butter as you lay it in. Pour the custard into the pan over the phyllo, and cover with the remaining 5 sheets of phyllo, brushing each sheet with butter as you lay it down.
- Bake for 40 to 45 minutes in the preheated oven, until the top crust is crisp and the custard filling has set. In a small saucepan, stir together the remaining cup of sugar and water. Bring to a boil. When the Galaktoboureko comes out of the oven, spoon the hot sugar syrup over the top, particularly the edges. Cool completely before cutting and serving. Store in the refrigerator.
Nutrition Facts : Calories 391 calories, Carbohydrate 55.7 g, Cholesterol 108.6 mg, Fat 15.4 g, Fiber 0.7 g, Protein 8.3 g, SaturatedFat 8.5 g, Sodium 244.9 mg, Sugar 38.1 g
TRADITIONAL GALAKTOBOUREKO
Great Greek dessert. Lemony semolina custard in a phyllo crust with lemon syrup. The Greek traditional way of making it. I hope you will enjoy it as much we Greeks do!
Provided by NIKOLETTA
Categories World Cuisine Recipes European Greek
Yield 12
Number Of Ingredients 11
Steps:
- Pour the milk into a large saucepan, and bring to a boil over medium-low heat. Remove from the heat. While you are waiting for the milk to boil, beat the eggs, semolina, and 3/4 cup sugar with an electric mixer until well blended. Use a wooden spoon to stir this into the hot milk. Cook over low heat, stirring constantly until it just starts to bubble. Remove from the stove, and stir in 2 tablespoons of butter and 1 teaspoon of lemon zest.
- Preheat the oven to 350 degrees F (175 degrees C). Butter an 9x13 inch baking dish.
- Brush butter onto 6 of the phyllo sheets, and place use them to line the bottom and sides of the baking dish. Pour in the semolina mixture, and spread evenly. Layer the remaining sheets of phyllo dough over the top, brushing each one with melted butter as you lay it on. Sprinkle a few dashes of water over the top. Use a knife to slice through the top layer of pastry in a diagonal pattern.
- Bake for 40 minutes in the preheated oven, or until the crust is golden brown. While the dish bakes, combine 2 cups of sugar, water, and remaining lemon zest in a small saucepan. Bring to a boil, and remove from the heat.
- As soon as the galaktoboureko is removed from the oven, pour hot syrup over it. Let it cool before serving. After it has cooled, store in the refrigerator. It will stay good for 4 to 5 days.
Nutrition Facts : Calories 471.9 calories, Carbohydrate 71.9 g, Cholesterol 143.7 mg, Fat 16.2 g, Fiber 0.9 g, Protein 10.9 g, SaturatedFat 8.8 g, Sodium 250.9 mg, Sugar 52 g
GALAKTOBOUREKO
This recipe is delicious and it was one of my favorite desserts growing up. Its Greek like me! You'll love it. It takes a bit of time to make like most Greek dishes do, but it came out delicious the first time I made it. Im sure it will work for you. The only extra tips I should include are :for the custard make sure to whisk continuously and keep the heat low to medium. No one likes burnt or clumpy custard. Also do not boil the syrup for too long. The first time I made this dish I let it boil for 15 minutes and it became a little too sticky. Oh and work fast with the phyllo and butter generously! You'll do fine!:)
Provided by antyris
Categories Pie
Time 1h25m
Yield 24 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350°F.
- Bubble the milk in a large heavy pot over low heat. Add the sugar and stir until dissolved. Add ½ cup butter, the corn starch, and the cream of Wheat Increase the heat to medium and whisk constantly for 10 to 12 minutes until thick.
- In a bowl beat the eggs until fluffy and add the lemon peel. Gradually mix some of the hot mixture in with the eggs, whisking constantly. Then add the egg mixture to the cereal.
- Melt the remaining butter and butter up a 18 by 12 inch baking dish using a little brush.
- Next its time for the phyllo dough. Be sure to have thawed it in the fridge. Directions should be in the package. This step is very important. Trust me.
- Place a sheet of phyllo dough on the bottom and butter it.
- Now place a sheet so that it overlaps and hangs over (about 1.5 inches) the bottom edge of the dish, butter profusely. Place sheets so that they overlap the left side, then the right, the top, you get the idea all the while buttering them so that they don't dry up and rip. Butter the edges of the dish and the corners. If a sheet rips just carefully put another on top.
- After you've gone through this cycle 2 or three times, pour in the custard. Then carefully flip over the phyllo that hangs over each edge so that it wraps over the custard. Then add more sheets on top, buttering each one after you place it just as before. Using your little brush be sure to tuck in the corners.
- Cover with a little more butter using your brush and then cut only the top layers of phyllo into 24 squares. Do not make these incisions too deep, and perforated lines are ok too.
- Sprinkle with a little water and bake for 45 minutes to an hour until the top gets a little brownish.
- For the Syrup: Bring to a boil and then reduce to a simmer for 5-10 minutes until its a little thick. Add the lemon at the end.
- Pour on top. A tip my grandmother gave me was to either have a hot galaktoboureko with a cooled syrup or the other way around.
Tips for Making the Perfect Galaktoboureko:
- Use high-quality ingredients: The quality of your ingredients will greatly impact the final product. Use fresh milk, butter, and eggs, and choose a good quality filo dough.
- Make sure the filo dough is thawed properly: If the filo dough is not thawed properly, it will be difficult to work with and may tear. Thaw the filo dough in the refrigerator overnight or at room temperature for several hours.
- Work quickly with the filo dough: Filo dough dries out quickly, so it's important to work quickly when assembling the galaktoboureko. If you need to take a break, cover the filo dough with a damp cloth to prevent it from drying out.
- Be careful not to overcook the galaktoboureko: The galaktoboureko should be cooked until the custard is set and the top is golden brown. Overcooking the galaktoboureko will make the custard dry and rubbery.
Conclusion:
Galaktoboureko is a delicious and versatile dessert that can be enjoyed for breakfast, lunch, or dinner. It's a great way to use up leftover filo dough, and it's also a perfect dessert to make for a special occasion. With a little practice, you'll be able to make perfect galaktoboureko every time.
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