Introduction
Galaktoboureko is a traditional Greek dessert made with creamy semolina custard layered between filo pastry and soaked in syrup. It’s rich, fragrant, and deeply satisfying.
History and Cultural Context
Served during holidays and celebrations, galaktoboureko is part of Greek culinary heritage, with influences from Byzantine and Ottoman cuisines.
Ingredients and Substitutions
The custard is made from milk, semolina, sugar, and eggs, flavored with vanilla or citrus. Filo dough provides the crisp, flaky layers. For extra aroma, add cinnamon or orange blossom water to the syrup.
Tips for Success
Work quickly with filo dough to prevent drying. Always pour cooled syrup over hot pastry for perfect absorption.
Serving Suggestions
Serve warm with a dusting of powdered sugar or alongside Greek coffee.
Galaktoboureko
Description
Filo pastry layered with creamy custard and syrup.
Cooking Steps
Instructions
-
Preheat oven to 350°F (175°C).
-
Heat milk and semolina until thickened.
-
Whisk eggs and sugar, then stir into custard.
-
Layer filo sheets in pan, brushing each with butter.
-
Pour custard over layers, then cover with remaining filo.
-
Bake 50 minutes until golden.
-
Prepare syrup with sugar, water, and lemon zest.
-
Pour cooled syrup over hot pastry.
-
Rest before serving.
Nutrition Facts
Servings 12
- Amount Per Serving
- Calories 380kcal
- % Daily Value *
- Total Fat 16g25%
- Total Carbohydrate 52g18%
- Protein 7g15%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Cut into squares before serving for neat portions.
