Get ready to dive into the world of indulgence with Galaktoboureko, a Greek dessert that will steal your heart. Imagine this: delicate layers of crispy phyllo dough hugging a luscious, creamy custard filling that’s just sweet enough, and then soaked in a fragrant syrup made from honey, lemon, and vanilla. Every bite is a balance of textures—crunchy, silky, and sweet—and the flavor is nothing short of magical. Trust me, this is the kind of dessert that’ll transport you straight to the sunny shores of Greece with just one taste. Whether you’re looking to wow your guests or treat yourself to something extraordinary, Galaktoboureko is a must-try. You won’t regret it!
Why You’ll Love Galaktoboureko
Here’s why this Greek dessert will become your new favorite:
- Luxuriously Creamy: The custard filling is rich and velvety, just the right amount of sweetness, and smooth as silk.
- Crispy & Golden: The phyllo dough is buttery and crispy, creating a beautiful contrast with the creamy center.
- Perfectly Sweet: The syrup soaked into the phyllo adds the perfect touch of sweetness, with a hint of citrus from the lemon and warmth from the vanilla.
- Impressive Yet Easy: It may look fancy, but Galaktoboureko is surprisingly simple to make with just a few ingredients.
- A Crowd-Pleaser: It’s a dessert that’s sure to impress your friends and family, and it’s perfect for any special occasion.
Ingredients for Galaktoboureko
Here’s everything you’ll need to make this irresistible dessert:
- Phyllo Dough: The golden, flaky layers that wrap around the custard and create that crispy texture.
- Milk: The base of the creamy custard filling.
- Sugar: To sweeten the custard.
- Semolina: Adds a lovely texture to the custard, making it thick and satisfying.
- Eggs: Helps set the custard and give it that smooth texture.
- Butter: To brush between the phyllo layers and give the dessert its rich flavor.
- Vanilla Extract: For that comforting, sweet aroma.
- Lemon Zest: Adds a touch of fresh citrus to the syrup and complements the richness of the custard.
- Honey: For sweetness and to add a beautiful, fragrant note to the syrup.
- Water: To form the syrup and help dissolve the sugar.
- Cinnamon (Optional): A sprinkle of cinnamon can be added for extra flavor if desired.
(Note: Full ingredient measurements are available in the recipe card above!)
Instructions
Let’s get started on this dreamy Greek dessert:
Prepare the Syrup
Start by making the syrup. In a small saucepan, combine the water, sugar, honey, and lemon zest. Bring to a simmer over medium heat, stirring occasionally until the sugar dissolves completely. Once the syrup reaches a simmer, reduce the heat and let it cook for about 10 minutes. You want it to thicken slightly, so keep an eye on it. Once done, remove from heat and let it cool completely.
Make the Custard Filling
In a medium saucepan, heat the milk over medium heat until it’s warm, but not boiling. While the milk is heating, whisk together the sugar, semolina, and eggs in a separate bowl until smooth.
Once the milk is warm, slowly pour it into the egg mixture while whisking constantly. Then, return the mixture to the saucepan and cook over medium heat, stirring continuously. You’ll notice the custard begin to thicken. Continue to cook for 5-7 minutes until it’s thickened to a custard-like consistency. Remove from heat and stir in the vanilla extract. Let it cool slightly before using.
Assemble the Galaktoboureko
Preheat your oven to 350°F (175°C). Brush a 9×13-inch baking dish with some melted butter.
Now, take the phyllo dough and carefully layer the sheets in the baking dish, brushing each sheet lightly with melted butter. You’ll want about 8-10 layers at the bottom to create a nice, crispy base.
Once your phyllo layers are in place, spread the custard mixture evenly over the dough.
Top with the remaining phyllo dough, layering each sheet one by one and brushing with butter. Once you’ve used all the phyllo dough, gently score the top layers with a sharp knife to make cutting the dessert easier later.
Bake the Galaktoboureko
Place the baking dish in the oven and bake for 45-50 minutes, or until the phyllo dough is golden brown and crispy.
Soak in the Syrup
Once the Galaktoboureko is baked and golden, remove it from the oven and immediately pour the cooled syrup over the hot dessert. Be sure to pour the syrup evenly, allowing it to soak into every layer of phyllo.
Let the dessert sit for at least 30 minutes to allow the syrup to soak in and the custard to set.
Serve and Enjoy
Once cooled and the syrup has soaked in, slice into squares or rectangles, serve, and enjoy!
Nutrition Facts
- Servings: 12
- Calories per serving: 350
- Total Fat: 18g
- Saturated Fat: 7g
- Cholesterol: 60mg
- Sodium: 75mg
- Total Carbohydrates: 43g
- Dietary Fiber: 1g
- Sugars: 27g
- Protein: 5g
Preparation Time
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 10 minutes
How to Serve Galaktoboureko
This dessert is perfect on its own, but here are a few ways to elevate your experience:
- With a Dollop of Whipped Cream: A light and airy whipped cream on top can complement the creamy custard beautifully.
- Citrus Garnish: Garnish with a few lemon zest curls or fresh berries for a touch of color and freshness.
- Espresso: Serve with a strong cup of Greek coffee or espresso for a delightful end to your meal.
Additional Tips
- Don’t Rush the Phyllo Layers: It’s important to brush each phyllo sheet with butter, and don’t be afraid to use extra sheets to make the base and top layers crispy and sturdy.
- Custard Consistency: The custard should be thick, but not too stiff. If it’s not thickening, give it a few extra minutes on the heat, stirring constantly.
- Syrup Soaking: Make sure the syrup is completely cool when you pour it over the hot dessert. This contrast of temperatures is what helps the syrup soak in properly.
- Make Ahead: You can make the dessert a day in advance. The flavors actually improve after sitting for a bit, and the syrup has more time to soak in.
FAQ Section
Q1: Can I make Galaktoboureko without semolina?
A1: Semolina gives the custard its signature texture, but you can substitute with cornstarch if you prefer a smoother custard.
Q2: Can I use a different syrup?
A2: Yes! You can use an all-sugar syrup or make a citrus-flavored syrup by adding orange zest instead of lemon.
Q3: How long will Galaktoboureko last?
A3: Stored in an airtight container, Galaktoboureko will last up to 3 days in the fridge.
Q4: Can I freeze Galaktoboureko?
A4: Yes, you can freeze it before or after baking. Make sure to wrap it tightly, and when ready, bake it from frozen, adding a few extra minutes to the baking time.
Q5: Is there a dairy-free version?
A5: Yes, you can make a dairy-free version using plant-based milk (like almond or oat milk) and dairy-free butter.
Q6: Can I make this without eggs?
A6: The eggs help set the custard, but you could experiment with an egg substitute like cornstarch mixed with a bit of water or a vegan egg replacer.
Q7: Can I add nuts to the custard?
A7: Absolutely! Chopped pistachios or almonds would be a delicious addition to the custard mixture for some extra texture and flavor.
Q8: Can I make Galaktoboureko in individual portions?
A8: Yes, you can assemble Galaktoboureko in muffin tins or small ramekins for individual servings. Just be sure to adjust the baking time accordingly.
Q9: How do I know when the custard is thick enough?
A9: When you whisk the custard, it should coat the back of a spoon and hold its shape. If it’s too thin, continue to cook for a few more minutes.
Q10: What’s the best way to cut Galaktoboureko?
A10: Use a sharp knife to carefully cut through the crispy phyllo layers. It’s easier to cut once the dessert has cooled slightly.
Conclusion
Galaktoboureko is a show-stopping Greek dessert that brings together crispy phyllo dough and a rich, creamy custard filling, all drizzled with a sweet, citrusy syrup. It’s simple yet luxurious, with the perfect balance of textures and flavors. Whether you’re celebrating a special occasion or simply craving something indulgent, this dessert is sure to impress. Make it once, and it’ll quickly become a staple in your dessert rotation!
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Galaktoboureko
- Total Time: 1 hour 10 minutes
- Yield: 12–16 servings 1x
Description
Galaktoboureko is a classic Greek dessert made of crispy phyllo pastry layers filled with a creamy, velvety semolina custard and soaked in a fragrant syrup. This indulgent treat is the perfect balance of crispy, creamy, and sweet, with hints of vanilla and citrus. A must-try for anyone who loves Greek pastries!
Ingredients
For the Custard:
- 1 cup semolina (fine or medium)
- 4 cups whole milk
- 1 cup granulated sugar
- 4 large eggs
- 1 tsp vanilla extract
- Zest of 1 lemon
- 2 tbsp unsalted butter
For the Syrup:
- 1 1/2 cups granulated sugar
- 1 cup water
- 1 tbsp lemon juice
- 1 cinnamon stick
- 1 strip lemon peel
For the Phyllo Pastry:
- 1 package of phyllo dough (about 16–18 sheets)
- 1/2 cup unsalted butter, melted (for brushing the phyllo sheets)
Instructions
- Prepare the Syrup:
In a small saucepan, combine the sugar, water, lemon juice, cinnamon stick, and lemon peel. Bring to a boil over medium heat, stirring occasionally until the sugar dissolves. Once it reaches a boil, lower the heat and simmer for about 10 minutes. Remove from heat and set aside to cool. Discard the cinnamon stick and lemon peel. - Make the Custard:
In a medium saucepan, heat the milk over medium heat until it’s hot but not boiling. In a separate bowl, whisk the eggs and sugar until smooth. Gradually add the semolina to the egg mixture, whisking constantly to prevent lumps.
Slowly pour the hot milk into the egg and semolina mixture while whisking continuously to temper the eggs. Return the mixture to the saucepan and cook over low heat, stirring constantly, until it thickens to a custard-like consistency, about 5-8 minutes.
Once thickened, remove from heat and stir in the vanilla extract, lemon zest, and butter until smooth. Let the custard cool to room temperature. - Prepare the Phyllo Pastry:
Preheat your oven to 350°F (175°C). Brush a 9×13-inch baking dish with melted butter. Lay the first sheet of phyllo dough in the dish, then brush it with more melted butter. Continue layering and buttering the phyllo sheets, one on top of the other, until you have about 10-12 sheets layered. - Assemble the Galaktoboureko:
Once the phyllo base is ready, evenly pour the cooled custard mixture over the phyllo. Spread it out with a spatula to ensure an even layer.
Cover the custard with the remaining phyllo sheets, layering and buttering each sheet just like before. You should have about 8-10 layers on top. Tuck in any overhanging phyllo around the edges. - Bake the Galaktoboureko:
Using a sharp knife, lightly score the top layer of phyllo into squares or diamond shapes (this helps when cutting the dessert after baking). Bake for about 40-45 minutes or until the top is golden brown and crispy. - Soak with Syrup:
Once the Galaktoboureko is out of the oven, immediately pour the cooled syrup evenly over the hot dessert. Be careful, as the syrup will bubble up. Allow the dessert to absorb the syrup and cool to room temperature. For best results, let it sit for several hours or overnight in the fridge before serving. - Serve:
Once cooled, cut along the scored lines and serve. Galaktoboureko is often enjoyed at room temperature or slightly chilled.
Notes
- Phyllo Handling: When working with phyllo dough, it’s important to keep the sheets covered with a damp towel to prevent them from drying out while assembling the dessert.
- Custard Texture: The custard should be thick but still pourable. If it gets too thick while cooling, you can whisk in a small amount of milk to adjust the consistency.
- Flavor Variations: Some variations of Galaktoboureko include adding a little orange zest or a splash of vanilla to the syrup for an extra flavor dimension.
- Prep Time: 25 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Greek
Nutrition
- Serving Size: 1 piece
- Calories: 330
- Sugar: 35g
- Sodium: 50 mg
- Fat: 14g
- Saturated Fat: 7g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 70mg