Galaktoboureko

Introduction to Galaktoboureko

Galaktoboureko is a classic Greek dessert that beautifully marries layers of crispy phyllo pastry with a creamy semolina custard filling, all drizzled with a rich sugar syrup. Its name comes from the Greek word "galakto" meaning milk and "boureko" which is derived from the Turkish for stuffed pastry. This dessert is a staple in Greek households, especially during festive occasions.

Aside from tantalizing the palate, the history of milk-based desserts like Galaktoboureko carries the essence of the Middle-Eastern and Mediterranean culinary influences that have passed through Greece for centuries. Traditionally, it was a way to celebrate the bounty of dairy during good times, often served as a special treat.

Ingredients

• Milk – 1 litre
• Semolina – 120 grams
• Sugar – 250 grams
• Eggs – 5
• Vanilla extract – 1 teaspoon
• Butter – 100 grams, melted
• Phyllo pastry – 400 grams
• Lemon juice – 1 tablespoon
• Cinnamon – 1 teaspoon (for optional sprinkling)
• For the syrup:
  • Sugar – 200 grams
  • Water – 240 ml
  • Lemon – 1, juiced
  • Cinnamon stick – 1
  • Orange zest – from 1 orange

Preparation Steps

1. Start by preparing the semolina custard. Heat the milk over medium heat until it is just about to boil.
2. In a separate bowl, whisk the sugar and eggs until creamy. Gradually add the hot milk into the egg mixture while continuously whisking.
3. Return the mixture to the saucepan. Add the semolina and cook over medium heat, stirring constantly until the mixture thickens. Remove from heat and stir in the vanilla extract. Allow it to cool slightly.
4. Preheat your oven to 180°C (350°F). Grease a baking dish with some melted butter.
5. Layer half of the phyllo pastry sheets at the bottom of the dish, brushing each sheet with butter as you layer it.
6. Pour the semolina custard evenly over the phyllo, smoothing the top with a spatula. Cover with remaining phyllo pastry sheets, brushing each with butter.
7. Tuck the edges of the phyllo down the sides of the dish and brush the top generously with butter. Scour the top gently with a sharp knife to outline the portions.

Cooking Process

Baking the Galaktoboureko

Place the dish in the oven and let it bake for about 45 minutes or until the top is golden brown.

Making the Syrup

While your Galaktoboureko is baking, make the syrup. In a saucepan, combine the sugar, water, lemon juice, cinnamon stick, and orange zest. Bring to a boil, then reduce heat and let it simmer for about 10 minutes.

Remove the cinnamon stick and any zest, then let the syrup cool completely.

Once the Galaktoboureko is done baking, remove it from the oven and let it cool for 5 minutes. Pour the cooled syrup evenly over the hot dessert, allowing it to soak through the cuts.

Enjoying the Meal

Let the Galaktoboureko sit for at least an hour for the syrup to fully absorb. Serve it at room temperature, optionally sprinkled with a dash of ground cinnamon.

This dish is an excellent dessert choice for celebrations but can also serve as a sweet treat for regular family dinners. Pair it with a cup of Greek coffee for a perfect culinary experience.