Galaktoboureko... pfff... Complicated? Not at all! You'll see... ;-)

Galaktoboureko – A Greek dessert full of love and tradition

When it comes to sweets, Galaktoboureko is a true symbol of tradition, a dessert that combines the aroma of milk with the delicate textures of pastry. Its origins are deeply rooted in culinary culture, boasting a remarkable reputation that delights those who taste it. This milk and semolina pie is perfect for any occasion, whether it’s a gathering with friends, a family celebration, or simply a moment of personal indulgence.

Preparation time: 30 minutes
Baking time: 40-45 minutes
Total: 1 hour and 15 minutes
Servings: 12

Ingredients

- Phyllo dough: 1 package (approximately 400g)
- Milk: 1.2 liters
- Egg yolks: 7
- Sugar: 7 tablespoons for filling + 2 cups for syrup
- Semolina: 1 cup
- Butter: 100g (approximately half a package)
- Lemon: 1 (zest and juice)
- Sunflower oil: for greasing the sheets
- Salt: a pinch
- Vanilla essence: 1 vial
- Lemon essence: 1 vial

Necessary utensils

- A high-sided baking dish
- A pot for boiling the milk
- A mixer or whisk
- A wooden spatula
- A sharp knife for scoring the pie
- Parchment paper

Preparation steps

Step 1: Preparing the filling

1. Start by boiling the milk in a large pot. Add the semolina and a pinch of salt, stirring continuously to avoid lumps.
2. When the milk starts to boil, reduce the heat and let it simmer for 10-15 minutes, stirring occasionally.
3. In a separate bowl, beat the egg yolks with the 7 tablespoons of sugar until the mixture becomes creamy and light in color.
4. Once the semolina is cooked, remove the pot from the heat and gradually pour the milk mixture over the egg yolks, stirring constantly to prevent the eggs from curdling.
5. Return the mixture to low heat and continue to stir until it thickens into a cream.
6. Add the vanilla and lemon essences, mixing well. Let it cool slightly.

Step 2: Preparing the phyllo dough

1. Preheat the oven to 180°C.
2. Grease the baking dish with oil and place a piece of parchment paper at the bottom, then grease it again with a little oil.
3. Open the package of phyllo dough and place 2 sheets at the bottom of the dish, greasing them with oil in between.
4. Continue adding sheets, alternating between greasing with oil and allowing some edges to overhang the edge of the dish.
5. Ensure you have enough sheets to cover the filling, leaving part of the edges to seal the pie later.

Step 3: Assembling the pie

1. Pour the semolina and milk filling into the prepared dish, spreading it evenly.
2. Cover the filling with the overhanging edges of the sheets.
3. Continue adding sheets on top, greased with oil, until you are satisfied with the thickness of the pie.
4. Use the knife to score the pie into triangle shapes, allowing the syrup to penetrate better after baking.
5. Pour the melted butter over the pie to give it a golden and crispy crust.

Step 4: Baking

1. Place the dish in the preheated oven and bake for 40-45 minutes, until the pie is golden and crispy.
2. While the pie is baking, prepare the syrup. Combine the 2 cups of sugar with 2 cups of water and the lemon juice in a small pot, boiling until the sugar completely dissolves. Add lemon slices for extra flavor.

Step 5: Finalizing

1. When the pie is ready, remove it from the oven and let it cool for 10-15 minutes.
2. Pour the hot syrup over the warm pie, allowing it to absorb for an hour or two.
3. Serve the pie warm or at room temperature. It’s delicious alongside a glass of mulled wine or a fragrant tea.

Tips and tricks

- Carefully choose the phyllo sheets: Make sure they are fresh to achieve a crispy crust.
- Syrup: You can adjust the sugar amount in the syrup according to your preferences, but remember that Galaktoboureko is a sweet dessert.
- Variations: You can add chopped nuts or cinnamon to the filling for extra flavor.
- Cooling time: If you have patience, let the pie sit longer in the syrup for a more intense flavor.

Calories and nutritional benefits

Although Galaktoboureko is a delicious dessert, it’s important to be aware of its calorie content. A serving has approximately 300-400 calories, depending on the amount of sugar and butter used. It is a good source of carbohydrates and proteins due to the milk and eggs, but it should be enjoyed in moderation.

Frequently asked questions

Can I use skim milk?
Yes, you can use skim milk, but the texture of the pie may be less creamy.

What can I use instead of butter?
If you want to avoid butter, you can use margarine or coconut oil, but the taste will be slightly different.

Can it be frozen?
Yes, the pie can be frozen, but it’s recommended to freeze it before adding the syrup.

Now that you have all the necessary information, all that’s left is to get to work! Galaktoboureko is more than just a dessert; it’s a piece of culinary heritage, and each bite will transport you to a world of flavors and traditions. Enjoy it with your loved ones and share the joy of preparing a recipe that is sure to become a favorite.