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Galaktoboureko

Galaktoboureko is one of the well-known traditional greek desserts. Its name derives from the greek words “galakto,” meaning milk, and “boureko,” indicating a filled pastry. The accurate translation in would be “milk-filled pastry.” It is recognized for its creamy texture, crispy layers, and rich syrup.

Ingredients:

  • 1 liter milk
  • 1 cup sugar
  • 1 cup semolina
  • 4 eggs
  • 150 g butter
  • 1 packet vanilla sugar
  • zest of one lemon
  • 500g thin phyllo dough sheets

For the syrup:

  • 200 g sugar
  • 2 cups water
  • 1 tablespoon lemon juice
  • 1 cinnamon stick

Preparation of the filling:
In a saucepan, heat the milk over medium heat. Once boiling, gradually add the semolina while stirring continuously to prevent lumps until thickened. Remove from heat and let it cool slightly.
In a separate bowl, beat the egg whites with sugar, vanilla sugar, and lemon zest until foamy. Add the egg yolks and beat together. Combine this mixture with the semolina, add 50g of butter, and mix well.

Preparation of the syrup:
Bring water, sugar, lemon juice, and cinnamon stick to a boil. Reduce heat and simmer for 10 minutes. Remove from heat and let it cool.

Melt the remaining butter. Grease a baking dish and layer half of the phyllo sheets one by one, brushing each with melted butter. Pour the filling evenly over the phyllo layers. Then layer the remaining phyllo sheets one by one, brushing each with butter as well. Lightly score the top layers into triangles. Bake in a preheated oven at 180°C for about 45-60 minutes until golden brown.

Once baked, immediately pour the cooled syrup over the cooled pastry and let it cool completely before serving.

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