Galaktoboureko

Greek Dessert Galaktoboureko: A Fluffy and Aromatic Delight

If you are looking for a dessert that combines tradition, intense flavors, and a fluffy texture, galaktoboureko is the perfect choice! This Greek pastry with semolina cream is a true culinary gem, ideal for adding a touch of sweetness to your life. The inspiration for this recipe comes from friends in Greece who shared the secret of this beloved dessert with me. I will show you step by step how to prepare this delight, so you can impress any guests!

Preparation time: 30 minutes
Baking time: 40 minutes
Total time: 1 hour and 10 minutes
Number of servings: 12

Nutritional benefits:
This dessert contains milk, which is a good source of calcium, as well as eggs, which provide essential proteins and vitamins. The semolina used is rich in complex carbohydrates, offering energy. However, due to the sugar content, it is recommended to be enjoyed in moderation.

Necessary ingredients:

For the filling:
- 1 package of phyllo pastry (about 400g)
- 9 cups of milk
- 3 cups of sugar
- 2 packets of vanilla sugar
- 2 cups of semolina
- 8 eggs
- 50g butter for the semolina cream
- 150g butter for greasing the sheets

For the syrup:
- 3 cups of sugar
- 1 cup of water
- 1 lemon (for juice and zest)

Step-by-step preparation:

1. Preparing the heat: Start by boiling the milk, sugar, and vanilla sugar in a large pot. It is essential to stir gently to ensure the sugar dissolves completely. Use a wooden spatula to avoid scratching the bottom of the pot.

2. Adding the semolina: Once the milk starts to boil, reduce the heat to medium and gradually add the semolina, stirring continuously to prevent lumps from forming. Boil the mixture for 5-10 minutes until it thickens and becomes a smooth cream. Once you achieve the desired consistency, turn off the heat.

3. Incorporating the eggs and butter: Let the cream cool slightly, then beat the eggs in a separate bowl. Gradually add the beaten eggs to the semolina cream, stirring well to achieve a uniform texture. Finally, add the melted butter and mix the composition.

4. Preparing the phyllo pastry: In a high-sided baking dish, place half of the package of phyllo pastry. Moisten each sheet with melted butter, ensuring they are well greased, to achieve a crispy and golden crust.

5. Adding the cream: Pour the cooled semolina cream over the phyllo sheets. It is important to fold the edges of the phyllo sheets over the semolina cream to create a parcel.

6. Finishing the dessert: Place the remaining phyllo sheets, greased with butter, on top of the cream. For each sheet, fold the edges between the pastry and the dish to keep the filling inside. Use a knife to create cuts in the pastry so you can easily cut the portions after baking.

7. Baking: Preheat the oven to 180°C and bake the galaktoboureko for 40 minutes or until it becomes golden and crispy. In the meantime, you can prepare the syrup.

8. Preparing the syrup: In a pot, combine the sugar, water, lemon juice, and grated lemon zest. Boil the mixture for 10-15 minutes until the sugar completely dissolves and the syrup thickens slightly. If you enjoy an intense lemon flavor, feel free to add more zest!

9. Finalizing: Once the galaktoboureko is ready, remove the dish from the oven and evenly pour the hot syrup over the pastry. It will be absorbed, creating a delicious and sticky layer that enhances the flavor of the dessert. Allow the pastry to cool at room temperature, without placing it in the fridge, to allow the syrup to penetrate well into the sheets.

10. Serving: Let the galaktoboureko rest until the next day when it will be perfectly cut into slices. It can be served plain or with a dollop of whipped cream for a contrast of textures. This is a dessert that will surely win you over, perfect for festive meals or special occasions!

Useful Tips:
- Make sure the butter for greasing is melted but not hot, to avoid damaging the phyllo sheets.
- If you want a more intense flavor, you can add a splash of rose water or almond essence to the semolina cream.
- Instead of lemon, you can experiment with orange for a syrup with a different taste.

Frequently Asked Questions:
1. Can I use frozen phyllo sheets?
Yes, make sure to let them thaw completely before use, so you can grease them easily.

2. How can I adapt the recipe for a vegan dessert?
You can replace the milk with plant-based milk (almond or soy) and the eggs with a mixture of flaxseeds or mashed banana.

3. What are the best drinks to accompany galaktoboureko?
A warm herbal tea or an espresso would perfectly complement this dessert, providing a pleasant contrast.

4. How can I store galaktoboureko?
It can be stored at room temperature in a covered container for a few days. Avoid putting it in the fridge as it may absorb too much moisture.

Now that you know how to prepare this wonderful Greek dessert, all that's left is to get cooking! Whether you're making it for a special occasion or to treat yourself, galaktoboureko is definitely a delicious choice. Happy cooking and, above all, enjoy every bite! Enjoy your meal!