Master the art of making Galaktoboureko, a traditional Greek custard pie, with this simplified recipe perfect for beginners. Enjoy the creamy texture and rich flavor of this classic dessert.
Galaktoboureko is a beloved Greek dessert known for its creamy custard encased in flaky phyllo pastry, all bathed in a sweet syrup. This dessert was a staple in our home around holidays and special occasions in Greece. The process of making it, from preparing the custard to layering the phyllo, was a cherished ritual that I learned from watching my mother and grandmother. They made it seem effortless, instilling in me a love for baking and Greek desserts. This recipe simplifies the traditional method, making it accessible even to those who are new to baking, ensuring that everyone can enjoy creating and savoring this delightful treat.
Why Galaktoboureko Is Special
Galaktoboureko combines the textures and flavors that dessert lovers adore—crispy layers of phyllo contrasted with smooth, lemon-scented custard, all brought together by a sweet and aromatic syrup. This dessert is special not only because of its delicious taste but also its place in Greek culinary tradition, often served at celebrations and family gatherings.
Ingredients List
For this easy-to-follow Galaktoboureko recipe, you will need:
- Phyllo Dough: 1 package (about 20 sheets), thawed
- For the Custard:
- Milk: 4 cups
- Semolina Flour: 1 cup
- Eggs: 4 large
- Sugar: 1 cup
- Vanilla Extract: 1 teaspoon
- Lemon Zest: From 1 lemon
- For the Syrup:
- Water: 1 cup
- Sugar: 1 cup
- Honey: 1/2 cup
- Cinnamon Stick: 1
- Lemon Peel: Several strips
- Unsalted Butter: 1/2 cup (melted), for brushing the phyllo
Cooking Time and Serving Information
- Preparation Time: 30 minutes
- Cooking Time: 45 minutes
- Total Time: 1 hour 15 minutes
- Serves: 12
Cooking Tools Needed
- Large Saucepan
- Whisk
- Brush
- 9×13 inch Baking Dish
- Small Pot for the syrup
- Sharp Knife for cutting the dessert
Step-by-Step Cooking Instructions
1. Prepare the Custard:
- In a large saucepan, combine the milk and semolina flour over medium heat. Stir continuously until the mixture starts to thicken.
- In a separate bowl, whisk the eggs with sugar until well blended. Temper the eggs by slowly pouring in some of the hot milk mixture, whisking constantly to prevent the eggs from scrambling.
- Return the egg mixture to the saucepan. Add vanilla extract and lemon zest. Keep stirring over low heat until the custard thickens enough to coat the back of a spoon. Remove from heat.
2. Assemble the Dessert:
- Preheat your oven to 350°F (175°C).
- Brush the bottom and sides of the baking dish with melted butter. Lay down a sheet of phyllo, brush it with butter, and repeat the process until you have laid half the phyllo sheets.
- Pour the custard over the phyllo layers. Cover with the remaining phyllo sheets, brushing each with butter as before.
- Trim any overhanging edges and score the top few layers of phyllo with a sharp knife to make serving slices.
3. Bake:
- Bake in the preheated oven for about 45 minutes, or until the phyllo is golden and crisp.
4. Prepare the Syrup:
- While the Galaktoboureko bakes, combine water, sugar, honey, cinnamon stick, and lemon peel in a small pot. Bring to a boil, then simmer for about 10 minutes until slightly thickened. Remove from heat and let cool.
- Once the Galaktoboureko is out of the oven, immediately pour the cooled syrup evenly over the hot pastry. This allows the syrup to soak into the layers, adding sweetness and moisture.
5. Cool and Serve:
- Let the Galaktoboureko cool for several hours to allow the syrup to fully absorb and the custard to set.
- Cut into pieces along the scored lines and serve.
Nutritional Information
This simplified Galaktoboureko offers a delightful treat with a balance of flavors:
- Calories: Approximately 300-350 per serving.
- Proteins: Moderate, from the eggs and milk in the custard.
- Carbohydrates: High, mainly from sugar and phyllo dough.
- Fats: Moderate, from the butter used in layering the phyllo.
Frequently Asked Questions (FAQs)
Can I make Galaktoboureko ahead of time?
- Yes, Galaktoboureko can be made a day ahead. Keep it refrigerated and bring it to room temperature before serving.
How do I store leftovers?
- Store any leftovers in the refrigerator, covered, for up to 5 days.
Can I use a different type of milk?
- Yes, you can use almond milk or another non-dairy milk, though this may alter the flavor slightly.
Tips for Perfect Galaktoboureko Every Time
- Constant Stirring: When making the custard, stir constantly to prevent lumps and ensure a smooth texture.
- Butter Generously: The phyllo dough needs to be well-buttered to achieve the golden, flaky texture.
- Proper Cooling: Allow the Galaktoboureko to cool completely to ensure the syrup is thoroughly absorbed and the custard sets properly.
Galaktoboureko is a cherished Greek dessert that brings a sweet ending to any meal. This simplified recipe makes it accessible to anyone wanting to recreate a taste of Greece at home. Enjoy the creamy custard and crisp phyllo pastry as you celebrate the flavors of Greek tradition.
Easy Galaktoboureko: Simplified Greek Custard Pie
Galaktoboureko is a beloved Greek dessert known for its creamy custard encased in flaky phyllo pastry, all bathed in a sweet syrup.
Equipment
- Large Saucepan
- Whisk
- Brush
- Baking Dish, preferably 9×13 inch
- Small Pot for the syrup
- Sharp Knife for cutting the dessert
Ingredients
- 1 package of phyllo dough about 20 sheets
For the Custard:
- 4 cups of milk:
- 1 cup of semolina flour
- 4 large of eggs
- 1 cup of sugar
- 1 teaspoon of vanilla extract
- Lemon Zest: From 1 lemon
For the Syrup:
- 1 cup of water
- 1 cup of sugar
- 1/2 cup of honey
- 1 of cinnamon stick
- Several strips of lemon peel
- 1/2 cup of unsalted butter melted, for brushing the phyllo
Instructions
- For preparing the custard, in a large saucepan, combine the milk and semolina flour over medium heat. Stir continuously until the mixture starts to thicken.
- In a separate bowl, whisk the eggs with sugar until well blended. Temper the eggs by slowly pouring in some of the hot milk mixture, whisking constantly to prevent the eggs from scrambling.
- Return the egg mixture to the saucepan. Add vanilla extract and lemon zest. Keep stirring over low heat until the custard thickens enough to coat the back of a spoon. Remove from heat.
- Preheat your oven to 350°F (175°C).
- Brush the bottom and sides of the baking dish with melted butter. Lay down a sheet of phyllo, brush it with butter, and repeat the process until you have laid half the phyllo sheets.
- Pour the custard over the phyllo layers. Cover with the remaining phyllo sheets, brushing each with butter as before.
- Trim any overhanging edges and score the top few layers of phyllo with a sharp knife to make serving slices.
- Bake in the preheated oven for about 45 minutes, or until the phyllo is golden and crisp.
- For preparing the syrup, while the Galaktoboureko bakes, combine water, sugar, honey, cinnamon stick, and lemon peel in a small pot. Bring to a boil, then simmer for about 10 minutes until slightly thickened. Remove from heat and let cool.
- Once the Galaktoboureko is out of the oven, immediately pour the cooled syrup evenly over the hot pastry. This allows the syrup to soak into the layers, adding sweetness and moisture.
- Let the Galaktoboureko cool for several hours to allow the syrup to fully absorb and the custard to set.
- Cut into pieces along the scored lines and serve.
Notes
- Constant Stirring: When making the custard, stir constantly to prevent lumps and ensure a smooth texture.
- Butter Generously: The phyllo dough needs to be well-buttered to achieve the golden, flaky texture.
- Proper Cooling: Allow the Galaktoboureko to cool completely to ensure the syrup is thoroughly absorbed and the custard sets properly.
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