Directions
You won’t find many sweets in Greece, but the ones there are outstanding. Like the galaktoboureko (γαλακτομπούρεκο), a simple dessert, but no less sumptuous indeed!
It is a phyllo dough cake inside, which we find a tasty cream made with eggs, flour, and lemon, while on the outside, it is covered or better soaked with lemon juice and honey. In pure Greek style, a very classic dessert with phyllo dough as the protagonist.
The result is a small work of art: the crunchiness of the freshly baked phyllo dough, mixed with the sweetness of the cream and the scent of lemon blend in an irresistible symphony. If you want, you can also add a pinch of cinnamon to vary and make the galaktoboureko more sophisticated.
Today we offer you the original recipe of this quick dessert to prepare, especially if you buy the phyllo dough already packaged. Remember, however, that preparing phyllo dough makes a big difference with a bit of training.
Ingredients and doses of the greek galaktoboureko (8 servings)
For the cream
- 750 grams of milk
- untreated lemon peel
- One vanilla bean
- 40 grams of semolina flour
- 110 grams of white sugar
- Four eggs, only yolks
For the honey and lemon caramel
- 90 grams of honey
- the juice of one lemon
- 60 grams of sugar
- 60 grams of water
- 5 grams of optional cinnamon
For the phyllo dough
100 grams of melted butter
400 grams of phyllo dough
How to make Greek galaktoboureko
First of all, let’s prepare the lemon cream: put the milk, lemon peel, and vanilla in a large saucepan and bring to a boil. Remove the vanilla and then pour the flour slowly, continuing to mix.
Add the sugar and mix for 5 minutes.
Remove from the heat and dip the eggs one at a time into the cream. Never stop mixing until the eggs are well blended.
Grease a 20 X 20 cm square pan. Now we need to build the foundation of the galaktoboureko, stacking layers of phyllo dough brushed with butter. The thickness of the dough is up to you. Generally, eight layers are more than enough for a nice crust.
Be careful when buttering the phyllo dough. To prevent it from drying out during cooking, be generous with the butter. The sheets of dough must be covered to perfection.
Now pour the cream over the layers of phyllo dough and then repeat the assembly operation, one sheet of phyllo dough after the other, always well brushed with butter. Make sure that the last layer is well greased for cooking.
At this point, the dessert is almost ready. All that remains is to cook it in the oven at 170 degrees for 40 minutes. If you want, you can cut the galaktoboureko before cooking it to make cutting easier.
While it cooks, let’s prepare the syrup for the glaze. In a saucepan, put the honey, sugar, lemon juice (cinnamon if you want to try), and a little water to simmer gently. Stir and cook for 6-7 minutes. If it is too thick, dilute with water, remember that it must be a loose caramel, and make a mirror sauce.
Remove the galaktoboureko from the oven, sprinkle with the caramel immediately and let it cool before serving.
Which wine to pair with galaktoboureko?
We choose sweet and spicy nectar such as the passito di Albana Scaccomatto from the Fattoria Zerbina winery. Also excellent Sweet vermouth, Port wine, Marsala, Madeira wine, Sherry, Brandy, Cognac, and Calvados.
The Black Russian with its tickling flavor is perfect if you prefer a cocktail.
