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Galaktoboureko

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Galaktoboureko is a beloved Greek dessert that features layers of flaky phyllo pastry filled with a velvety semolina custard, all generously soaked in fragrant syrup. This delightful treat combines rich flavors and textures, making it the perfect centerpiece for any celebration or cozy gathering. Every slice offers a taste of nostalgia, reminiscent of sunlit Mediterranean cafés and cherished family moments.

Ingredients

Scale
  • 1 package fresh phyllo dough (about 16 oz)
  • 1 cup unsalted butter, melted
  • 1 cup granulated sugar
  • 4 large eggs
  • 2 cups whole milk (or almond milk for dairy-free)
  • ½ cup semolina flour
  • Zest of 1 lemon
  • 2 tsp vanilla extract
  • 1 cup water
  • 1 cinnamon stick
  • ¼ cup honey

Instructions

  1. Preheat your oven to 350°F (175°C). Prepare your workspace by clearing your counter and gathering all ingredients.
  2. In a saucepan over medium heat, combine milk and sugar. Gradually whisk in semolina flour until thickened into a smooth custard. Remove from heat and let cool slightly before whisking in eggs one at a time.
  3. Grease a baking dish with melted butter. Layer phyllo sheets, brushing each layer with butter until you have at least six layers.
  4. Pour the cooled custard over the phyllo base. Fold the edges of phyllo over the filling to form a top layer.
  5. Bake for 45-50 minutes until golden brown.
  6. While baking, prepare the syrup by simmering water, sugar, honey, and cinnamon stick until thickened slightly.
  7. Once baked, pour warm syrup over the hot Galaktoboureko and allow to cool before slicing.

Nutrition

Keywords: Experiment with flavor variations by adding orange blossom water or cinnamon to the custard. Gluten-free? Substitute semolina flour with cornstarch for the custard.

Find it online: https://cookedtotaste.com/irresistible-galaktoboureko-a-greek-dessert-delight/