Galaktoboureko

Galaktoboureko Recipe: Traditional Greek Custard Pie

Region / culture: Greece | Preparation time: 30 minutes | Cooking time: 45 minutes | Servings: 12

Introduction

Galaktoboureko is a traditional Greek dessert made with creamy custard filling and layers of crispy phyllo pastry, all soaked in a sweet syrup. This indulgent treat is a favorite at Greek celebrations and gatherings, loved for its rich and comforting flavors.

History

Galaktoboureko has its roots in Greek cuisine and is believed to have been inspired by the Middle Eastern dessert known as muhallebi. The name "galaktoboureko" comes from the Greek words "galacto," meaning milk, and "boureko," referring to the pastry used in the dish. This dessert has been enjoyed in Greece for generations and is a beloved part of the country's culinary heritage.

Ingredients

Filling

7 eggs
230 g caster sugar
100 g semolina
850 ml creamy milk
1 vanilla pod, or 3 – 4 drops vanilla extract
30 g unsalted butter

Pastry

1500 g phyllo pastry
120 g unsalted butter, melted

Syrup

150 ml water
1 cinnamon stick, or some lemon peel
170 g caster sugar
1 tbsp lemon juice

How to prepare

Bring the milk and vanilla pod to a gentle boil. If using vanilla extract, do not add it yet.
Remove from heat, take out the vanilla pod, and gradually add the semolina to the milk while continuously stirring with a wooden spatula.
Return to a gentle heat and cook for about 5 minutes, stirring continuously, until the mixture thickens.
Remove from heat, mix in the butter, and let it cool for 10 minutes.
Beat the eggs with the sugar until pale and fluffy, then gradually add them to the cooled mixture while stirring.
If using vanilla extract, add it at this stage.
Return to a gentle heat for an additional 2 – 3 minutes, stirring continuously, then remove from heat.
While working with the pastry, occasionally stir the mixture to prevent a crust from forming on top.
Butter a roasting dish approximately 39 x 28 x 20 cm.
Prepare the phyllo pastry and fill it in the same way as described in the cheese pie recipe.
Bake in a preheated oven at gas mark 4 / 350°F / 180°C for 45 minutes, or until pale golden.
Remove from the oven and let it cool for 10 minutes while preparing the syrup.
Dissolve the sugar in the water, add the aromatics and lemon juice, and gently boil for 5 – 7 minutes until slightly thickened.
Let the syrup stand for 5 minutes, then remove the aromatics and slowly pour it all over the galaktoboureko.
Once the syrup is absorbed, cut and serve.
If desired, you can replace the vanilla with cinnamon and nutmeg powder.
Galaktoboureko is best enjoyed fresh, preferably while still warm, but it is still good the next day.
There is no need to refrigerate unless the weather is particularly hot.

Variations

For a twist on the classic recipe, you can add a sprinkle of cinnamon or nutmeg to the custard filling for a warm and aromatic flavor. You can also experiment with different types of phyllo pastry or try using a combination of milk and cream for a richer custard.

Cooking Tips & Tricks

When making galaktoboureko, it's important to continuously stir the custard filling to prevent lumps from forming. Be sure to cook the semolina mixture until it thickens to achieve the right consistency for the filling. Additionally, brushing each layer of phyllo pastry with melted butter will help create a crispy and golden crust.

Serving Suggestions

Galaktoboureko is best enjoyed warm, either on its own or with a dollop of whipped cream or a scoop of vanilla ice cream. Serve it as a sweet ending to a Greek-inspired meal or as a special treat for family and friends.

Cooking Techniques

To achieve a crispy and golden crust on your galaktoboureko, be sure to brush each layer of phyllo pastry with melted butter before assembling the dessert. Baking the dish at a moderate temperature will help the pastry cook evenly and develop a crunchy texture.

Ingredient Substitutions

If you prefer a dairy-free version of galaktoboureko, you can use plant-based milk and butter alternatives in the custard filling. You can also experiment with different sweeteners, such as honey or maple syrup, in the syrup used to soak the dessert.

Make Ahead Tips

Galaktoboureko is best enjoyed fresh, but you can prepare the custard filling and syrup ahead of time and assemble the dessert just before baking. Store any leftovers in an airtight container at room temperature for up to two days.

Presentation Ideas

To serve galaktoboureko, cut it into squares or rectangles and drizzle each portion with a generous amount of syrup. Garnish with a sprinkle of powdered sugar or ground cinnamon for a decorative touch.

Pairing Recommendations

Pair your galaktoboureko with a cup of Greek coffee or a glass of sweet dessert wine, such as Muscat or Retsina. The rich and creamy flavors of the dessert will complement the bold and aromatic notes of these beverages.

Storage and Reheating Instructions

Store any leftover galaktoboureko in an airtight container at room temperature for up to two days. To reheat, place individual portions in the oven at a low temperature until warmed through, or enjoy cold straight from the fridge.

Nutrition Information

Calories per serving

Each serving of galaktoboureko contains approximately 350 calories, making it a rich and indulgent dessert option.

Carbohydrates

Each serving of galaktoboureko contains approximately 45 grams of carbohydrates. The majority of these carbohydrates come from the phyllo pastry and sugar used in the recipe.

Fats

A serving of galaktoboureko provides around 15 grams of fats, mainly from the butter used in the custard filling and to brush the phyllo pastry layers.

Proteins

This dessert offers about 7 grams of protein per serving, coming from the eggs used in the custard filling.

Vitamins and minerals

Galaktoboureko is not a significant source of essential vitamins and minerals. However, it does provide small amounts of calcium and iron from the milk and eggs used in the recipe.

Alergens

This recipe contains eggs, milk, and butter, which are common allergens. Those with allergies to these ingredients should avoid consuming galaktoboureko.

Summary

Galaktoboureko is a decadent dessert that is high in carbohydrates and fats, making it a rich and satisfying treat. While it may not be a significant source of vitamins and minerals, it is a delicious indulgence for special occasions.

Summary

Galaktoboureko is a delightful Greek dessert that combines creamy custard filling with crispy phyllo pastry and a sweet syrup. With its rich flavors and comforting textures, this indulgent treat is sure to be a hit at any gathering or celebration.

How did I get this recipe?

I remember the thrill of stumbling upon this recipe for the first time. It was a warm summer day, and I was rummaging through an old cookbook that I had found tucked away in the back of a dusty shelf at a thrift store. As I flipped through the yellowed pages, my eyes landed on a recipe for Galaktoboureko, a traditional Greek dessert made with custard and phyllo dough. Intrigued by the exotic name and the promise of a sweet treat, I decided to give it a try.

I took the cookbook home and set to work gathering the ingredients. The recipe called for milk, sugar, semolina, eggs, vanilla, butter, and phyllo dough. I had never heard of semolina before, but I managed to find it at a local specialty store. As I started to cook, the kitchen filled with the warm, comforting scent of milk and sugar simmering on the stove.

I followed the instructions carefully, whisking the semolina into the hot milk until it thickened into a creamy custard. I added a splash of vanilla for flavor and let the mixture cool while I prepared the phyllo dough. Working quickly and carefully, I layered the delicate sheets of dough in a baking dish, brushing each one with melted butter to create a golden, flaky crust.

Once the custard had cooled and the phyllo dough was layered, I poured the custard over the top and smoothed it out with a spatula. I then folded the excess phyllo dough over the top, creating a beautiful, layered pastry. As I popped the dish into the oven, I couldn't help but feel a sense of pride and excitement at the thought of tasting my creation.

After an agonizing wait, the Galaktoboureko was finally ready. I pulled it out of the oven and marveled at the golden-brown crust and the creamy custard peeking out from beneath. I couldn't wait to dig in and savor the fruits of my labor.

As I took my first bite, I was transported to a world of flavors and textures unlike anything I had ever experienced before. The crisp, flaky phyllo dough gave way to a rich, velvety custard that was sweet and comforting, with a hint of vanilla that lingered on my tongue. It was a taste sensation unlike anything I had ever tasted, and I knew that I had stumbled upon a truly special recipe.

Over the years, I have made Galaktoboureko many times, each time tweaking the recipe slightly to suit my tastes. I have shared it with friends and family, who have all marveled at its unique flavor and texture. I have even entered it into baking competitions, where it has won me numerous awards and accolades.

But no matter how many times I make it, or how many variations I try, the thrill of stumbling upon that recipe for the first time will always stay with me. It was a moment of discovery and inspiration that sparked a lifelong love affair with cooking and baking, and I will always be grateful for the chance encounter that brought Galaktoboureko into my life.