This beloved Greek dessert, made with creamy semolina custard, crisp phyllo, and fragrant syrup, is a family favorite. Erene and her mom’s recipe brings the perfect balance of sweetness and tradition.
Galaktoboureko Recipe from Erene and Her Mom
Rated 5.0 stars by 1 users
Category
Desserts
Cuisine
Greek
Servings
8
Prep Time
20 minutes
Cook Time
1 hour
This classic Galaktoboureko, passed down from Erene and her mom, is the perfect blend of creamy semolina custard, crisp phyllo, and fragrant syrup. A true taste of Greek tradition, made with love! 💛
Ingredients
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1 lb 5 oz sugar
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14 oz water
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1 tbsp honey
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1 cinnamon stick
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1 slice of orange
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1 lb 15 oz/900grams almond milk
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7.4 oz sugar
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7 oz coconut milk
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Zest of 1 orange
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4 oz fine semolina
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1 tsp vanilla extract
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2.8 oz cornstarch
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2.8 oz plant-based butter (+ ½ lb melted butter for assembling)
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1 pack phyllo dough
For the syrup
For the Custard
Directions
For the syrup
Add all the ingredients in a pot, let it boil for 2 minutes and leave aside. You want your syrup to be cold when you pour it over the hot galactoboureko.
For the custard
Add the almond milk and the sugar in a pot, over medium heat, and wait until the sugar is dissolved.
In a separate bowl add the coconut milk, orange zest, semolina, vanilla extract and cornstarch and mix with a whisk.
Once the sugar is dissolved, add your mixture in that pot.
Keep whisking until the custard comes together(this part will take a little bit of time)
When the custard is ready, take it off the heat, and add the plant based butter. Set aside.
Assembling
Take 28x36 pan ( you can use a bigger or smaller pan if you want, the only way it will affect the dessert is how thick it comes out)and start brushing it with some of the melted butter.
Half of the phyllo dough sheets will go on the bottom and half on top after we add the custard.
The first sheet will cover half of the pan, placing it the long way and pressing slightly down, and the second sheet will go right next to it. After you do this, start placing one sheet at a time in the middle of the pan, and drizzle with butter every time you add a new sheet.
Once you have half of the sheets placed, add the custard and use a couple of the phyllo that is hanging on the sides of the pan to “close” it up, by folding it inwards. Continue adding the sheets of phyllo. Right before touching you add the last sheet, fold all the sheets inward, then place the last sheet and take the brush from the butter and gently tuck in the phyllo by pushing very gently.
Add any butter you have left on the pan and brush to spread evenly.
Very gently cut the dessert, NOT all the way through!!!( just like the video I posted)
Bake at 360F for 1hour and 15 minutes, or until the dessert looks golden brown. Add the syrup as soon as it comes out of the oven and wait about an hour before serving. You can fully cut it then.
