Meliasto Galaktoboureko
Introduction to Galaktoboureko
Galaktoboureko, often regarded as the "king of Greek desserts," blends the flavors of semolina custard, syrup, and phyllo pastry into a sumptuous dish. This beloved dessert is thought to have its origins in Greece, drawing from the country's rich culture of syrupy sweets. Its name derives from "galacto," translating to "milk" in Greek, and "boureko," which is derived from a Turkish word for any kind of a pie made with phyllo and filled with sweet or savory ingredients.
Ingredients
- Phyllo pastry, 500g
- Unsalted butter, 200g, melted
- Semolina, 150g
- Milk, 1 liter
- Granulated sugar, 250g
- Vanilla extract, 1 teaspoon
- Large eggs, 4 eggs, separated
- Lemon, zest of 1
- Honey, 100g
- Cinnamon stick, 1
- Water, 300ml
- Granulated sugar, 400g
- Honey, 50g
- Lemon, juice of 1 and peel
Syrup Ingredients
Preparation
Prepare the Custard
To create the rich custard for the galaktoboureko, begin by warming the milk in a large saucepan over medium heat. Gradually add the semolina while stirring continuously to avoid any lumps.
Separate the egg yolks from the whites, and beat the yolks with half of the sugar until the mixture turns pale yellow and slightly thickened. Integrate this egg mixture into the warmed milk, stirring to combine all elements thoroughly.
Add the lemon zest and vanilla extract, continuing to stir. Once the custard has thickened and is smooth, remove it from the heat and allow it to cool slightly.
Prepare the Phyllo
Melt the butter on low heat. Lay one sheet of phyllo pastry in a greased baking tray, brushing it generously with the melted butter. Repeat this process, layering half of the phyllo sheets, ensuring each is well-buttered.
Building and Baking
Pour the cooled custard onto the prepared phyllo base and spread it evenly. Cover the custard with the remaining phyllo sheets, again buttering each layer as you go.
Preheat your oven to 180°C (356°F). Carefully slice the top layers of phyllo into squares or diamonds. This step ensures that the pastry remains intact when serving later.
Bake for 45-60 minutes or until the phyllo is a deep golden brown. While the galaktoboureko is baking, prepare the sugar syrup.
Syrup Preparation
In a saucepan over medium heat, combine water, sugar, honey, and the peel and juice of one lemon alongside the cinnamon stick. Allow the mixture to simmer gently until the sugar dissolves, and the syrup thickens slightly, around 10-15 minutes.
Once the galaktoboureko is out of the oven, allow it to cool for 5 minutes before pouring the syrup evenly over the entire dish.