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Galaktoboureko is a delightful Greek dessert that combines creamy custard with flaky phyllo dough. Imagine biting into layers of buttery, crisp pastry, only to reach a luscious, sweet filling. Topped with a fragrant lemon syrup, this treat is perfect for any occasion. Let's dive into making this irresistible dessert!
Ingredients:
- 1 liter milk
- 200 grams sugar
- 120 grams semolina
- 4 beaten eggs
- 1 tsp vanilla extract
- 500 grams thawed phyllo dough
- 200 grams melted butter
- 300 grams sugar
- 200 ml water
- 1 juice and zest lemon
Instructions:
- Preheat your oven to 180°C (350°F).
- In a saucepan, heat the milk and sugar until the sugar dissolves. Gradually add the semolina, stirring constantly until thickened.
- Remove from heat and let it cool slightly. Stir in the beaten eggs and vanilla extract.
- Brush a baking dish with melted butter. Layer half of the phyllo dough, brushing each sheet with butter.
- Pour the custard over the phyllo layers. Top with the remaining phyllo sheets, again brushing each with butter.
- Bake for about 60 minutes or until golden brown.
- While baking, prepare the syrup by boiling sugar, water, lemon juice, and zest until slightly thickened.
- Once the galaktoboureko is baked, pour the hot syrup over it. Let it cool before serving.
What You Will Need to Make This Dessert
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What you will need to make Galaktoboureko
- Milk: Provides the creamy base for the custard, giving it a rich and smooth texture.
- Sugar: Sweetens the custard and syrup, balancing flavors and adding a caramelized finish.
- Semolina: Thickens the custard, creating a firm yet tender texture.
- Eggs: Enrich the custard, adding structure and a velvety consistency.
- Vanilla extract: Adds a fragrant, sweet aroma that enhances the custard's flavor.
- Phyllo dough: Creates a crispy, flaky outer layer that contrasts with the creamy custard.
- Butter: Adds richness and helps the phyllo dough turn golden and crisp.
- Water: Forms the base of the syrup, dissolving sugar and carrying flavors.
- Lemon juice and zest: Adds a tangy brightness to the syrup, balancing the sweetness and enhancing overall flavor.
Tools/Equipment Required for Preparation
What tools/instruments will be needed to make Galaktoboureko Recipe
- Saucepan: Essential for heating milk and dissolving sugar, creating the base for the custard filling.
- Whisk: Needed to stir semolina into the milk mixture, ensuring a smooth, lump-free custard.
- Baking dish: Holds the layered phyllo and custard, providing structure during baking.
- Pastry brush: Used to apply melted butter to each phyllo sheet, ensuring crisp, golden layers.
- Measuring cups: Accurate measurement of ingredients like milk, sugar, and semolina is crucial for the recipe's success.
- Sharp knife: Necessary for cutting the baked galaktoboureko into portions before serving.
Galaktoboureko Recipe
A traditional Greek dessert made with layers of crispy phyllo dough, filled with a creamy custard, and soaked in a sweet syrup.
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Ingredients:
Custard
- 1 liter Milk
- 200 grams Sugar
- 120 grams Semolina
- 4 Eggs beaten
- 1 tsp Vanilla Extract
Phyllo Dough
- 500 grams Phyllo Dough thawed
- 200 grams Butter melted
Syrup
- 300 grams Sugar
- 200 ml Water
- 1 Lemon juice and zest
Instructions:
- Preheat your oven to 180°C (350°F).
- In a saucepan, heat the milk and sugar until the sugar dissolves. Gradually add the semolina, stirring constantly until thickened.
- Remove from heat and let it cool slightly. Stir in the beaten eggs and vanilla extract.
- Brush a baking dish with melted butter. Layer half of the phyllo dough, brushing each sheet with butter.
- Pour the custard over the phyllo layers. Top with the remaining phyllo sheets, again brushing each with butter.
- Bake for about 60 minutes or until golden brown.
- While baking, prepare the syrup by boiling sugar, water, lemon juice, and zest until slightly thickened.
- Once the Galaktoboureko is baked, pour the hot syrup over it. Let it cool before serving.
Notes:
Best served chilled. Store in the refrigerator.
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Nutrition value:
Calories: 450kcalCarbohydrates: 60gProtein: 8gFat: 20gSaturated Fat: 12gCholesterol: 100mgSodium: 150mgPotassium: 200mgFiber: 1gSugar: 40gVitamin A: 300IUVitamin C: 2mgCalcium: 150mgIron: 1.5mg
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Make Ahead and Freezing Tips
Make Ahead Instructions
- Prepare the custard and let it cool completely.
- Assemble the galaktoboureko up to the baking step.
- Cover tightly with plastic wrap and refrigerate for up to 24 hours.
- When ready to bake, remove from the fridge and let it sit at room temperature for 30 minutes.
- Bake as directed.
Freezing Instructions
- Assemble the galaktoboureko but do not bake.
- Wrap tightly in plastic wrap, then in aluminum foil.
- Freeze for up to 2 months.
- When ready to bake, thaw in the fridge overnight.
- Let it sit at room temperature for 30 minutes before baking.
- Bake as directed.
Galaktoboureko, a traditional Greek dessert, gets its unique texture from the combination of semolina and phyllo dough. The secret to its perfect balance lies in pouring the hot syrup over the freshly baked pastry, ensuring it soaks in without making the layers soggy.
Frequently Asked Questions About This Recipe
FAQ:
How do I prevent the phyllo dough from drying out?
Keep it covered with a damp towel while working.
Can I make the custard ahead of time?
Yes, but reheat gently before using.
What type of semolina should I use?
Fine semolina works best for a smooth texture.
How do I know when the galaktoboureko is done baking?
It should be golden brown and crispy on top.
Can I use store-bought syrup?
Homemade syrup is recommended for best flavor.
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