Best 2 Traditional Galaktoboureko Recipes
Galaktoboureko, a traditional Greek dessert, is a delightful pastry that combines layers of crispy filo dough with a creamy custard filling infused with the delicate flavors of orange and cinnamon. Often served chilled or at room temperature, this sweet treat is a staple in Greek cuisine and holds a special place in the hearts of many.
The recipe section of this article offers a comprehensive guide to preparing this delectable dish, with three variations to cater to different preferences and dietary restrictions. The classic galaktoboureko recipe provides detailed instructions for creating the custard filling from scratch, using simple ingredients like milk, sugar, eggs, and cornstarch. For those seeking a quicker and simpler method, a simplified galaktoboureko recipe is also included, utilizing pre-made custard mix to streamline the process. Additionally, a vegan galaktoboureko recipe is presented, offering a plant-based alternative that maintains the authentic flavors of the traditional dessert.
Whether you're a seasoned baker or new to the culinary arts, this article equips you with the knowledge and techniques to create a perfect galaktoboureko. Embark on this culinary journey and indulge in the sweet symphony of textures and flavors that make this Greek dessert a beloved classic.
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
Tips:
- For the perfect phyllo pastry, use a sharp knife to cut it into even strips.
- To prevent the phyllo from drying out, cover it with a damp cloth while you're working with it.
- If you don't have a rolling pin, you can use a wine bottle to roll out the phyllo dough.
- To make sure the custard is cooked through, insert a toothpick into the center of the galaktoboureko. If it comes out clean, the custard is done.
- Let the galaktoboureko cool completely before slicing and serving.
Conclusion:
Galaktoboureko is a delicious and easy-to-make Greek dessert that is perfect for any occasion. With its crispy phyllo pastry, creamy custard filling, and sweet syrup, it's sure to be a hit with everyone who tries it. So next time you're looking for a special dessert to make, give galaktoboureko a try. You won't be disappointed!
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