Traditional Greek Galaktoboureko

Name: Traditional Greek Galaktoboureko
Prep time: 60 min
Cook time: 45 min
Total time: 105 min
Ingredients: 2 medium-sized eggs; 100 g sugar; 80 g semolina; 50 g butter (for custard); 125 g butter (to brush phyllo sheets); 250 g heavy cream; 250 g whole milk; 225 g phyllo sheets; ½ tsp vanilla essence; 1 pinch salt; 400 g sugar; 225 ml water; 35 g honey; Lemon zest; 1 cinnamon stick

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Galaktoboureko is one of those traditional Greek desserts that find its origins in other Middle Eastern countries as well. In Turkey, it is popularly known as Laz Boregi. Although it has more phyllo sheets and a nutty filling, the assembling of this desert closely resembles that of Greek Baklava.

Contents

If you have already made loukoumades, and Melomakarona, try this Greek pastry with custard to impress your guests. To make this, you’ll need phyllo sheets and lots of butter to create this creamy indulgence. The trick is to create a creamy, and stringy semolina and egg custard to form the filling. But with this easy-peasy dessert recipe, you will be able to pull off a classic Greek dessert with perfection.

Galaktoboureko Ingredients

For Custard

2 medium-sized eggs
100 g sugar
80 g semolina
50 g butter (for custard)
125 g butter (to brush phyllo sheets)
250 g heavy cream
250 g whole milk
225 g phyllo sheets
1/2 tsp. vanilla essence
1 pinch salt

For sugar syrup

400 g sugar
225 ml water
35 g honey
Lemon zest
1 cinnamon stick

Ingredient Tips

Phyllo sheets

Phyllo sheets are the most important ingredient and delicate as well. If you are using a commercial pack of phyllo, I suggest looking for #4 phyllo. They have moderate thickness and are relatively easy to handle. While separating the phyllo sheets, take a kitchen cloth and spread the sheet over it to prevent phyllo from getting too dry or brittle.

Butter or oil

Use unsweetened butter or oil generously to glaze the phyllo sheets and make them crisp during baking. Butter is also used in the custard to bring out an extra creamy texture.

Semolina

Although eggs, milk, and butter make a great custard, the traditional Galaktoboureko recipe uses semolina for a grainy, sweet custard filling that goes inside the phyllo sheets. While adding semolina to the custard, keep it stirring because semolina tends to burn.

Greek Galaktoboureko - custard preparation

Eggs

In some recipes, only egg whites are used, but I always prefer whole eggs and beat them so well that it forms a thin meringue. Add them in the custard mixture carefully so that the air stays incorporated and gives a good texture during baking.

How to make Galaktoboureko?

1. Prepare the custard

Take a large mixing bowl and crack 4 eggs in it. Pour half of the sugar as well and keep the remaining half for later use. With the help of an electric beater, beat the eggs well so that a thin meringue forms and the mixture becomes fluffy. Cover and set aside.

In a cooking pan, pour milk and heavy cream. Add one pinch of salt and mix in the remaining half sugar. Place on medium-high heat. As the mixture starts bubbling, add semolina to it.

Cooking with semolina is a bit tricky because it tends to stick and become brown and burnt. So, keep stirring until the mixture becomes thick. Check by raising the spoon. When it forms strings, the mixture is ready.
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The next step is to add butter. Turn off the flame while adding butter to prevent it getting burned. Mix it well. Beat this prepared mixture with the help of an electric beater. Beat just for a while until the mixture is lukewarm.

Add the egg and sugar mixture in this mixture, and fold it slowly and gently so that no air bubbles are released and the mixture remains fluffy and airy. These air bubbles create a soft custard filling during baking. The custard filling is ready for assembly.

2. Prepare the sugar syrup

In a pan, add water, sugar, lemon zest, and cinnamon stick and place on medium heat. Allow it to cook for a while but be sure that the mixture remains translucent and doesn’t become caramel colored.

Greek Galaktoboureko - syrup preparation

Keep stirring so that the sugar melts properly. When done, turn off the flame and pour in the honey. Mix well until it is fully incorporated in the syrup.

Allow the syrup to cool down.

3. Assemble the Galaktoboureko and bake

Preheat the oven to 160°C (320°F). Use a 25 x 15 cm baking pan, and grease it with melted butter.

As already mentioned,I prefer #4 phyllo sheets, as they don’t get dry quickly. Now, remove one phyllo sheet from the pack and place it on the baking pan. Drizzle some butter over the top and spread evenly on the phyllo. Repeat this with the next 5 phyllo sheets. Press down each sheet gently before buttering.

Greek Galaktoboureko - phyllo covered custard

After greasing the 5th layer, pour half of the custard filling over the sheet and spread evenly. Tuck in any excess phyllo sheets hanging beneath the baking pan.

Spare one sheet to cover the top. Carefully place the final sheet over the top of the custard layer. Seal the sides and edges so that the custard does not overflow.

Drizzle butter over the top sheet and spread evenly.

Although some recipes suggest cutting the pie after baking, I always cut the pie into the required shape before baking. Cut the assembled pie into 8 to 10 pieces and pour the remaining butter on top so that the butter drips from the sides into the pan.

Set the pan into the oven and bake for 60 minutes or until the top is nicely golden.

After removing the pan from the oven, pour over the cool honey sugar syrup. Do not pour hot syrup over hot Galaktoboureko or hot syrup over cold Galaktoboureko. This will destroy the crisp texture of the pastry and make it soggy. Serve fresh.

Tips to Make the Custard For Galaktoboureko?

Greek Galaktoboureko is made of thin semolina to get a grainy texture. However, achieving this grainy texture while preparing this custard is tricky. So, how do you reach this perfection while preparing custard?

You can prepare the best custard for Galaktoboureko by adding egg whites into meringues. Fold them in the custard mixture to get a great texture. In some recipes, whole eggs may be added, but if you want the right consistency, add beaten egg whites into meringues and then combine them with the semolina-based cream.

It is one of the best ways to make your custard fluffier without the smell of the eggs, which can ruin the flavor and aroma of Galaktoboureko.

Here are some tips to make a perfect custard:

Add semolina to the warm milk gradually and whisk it consistently to avoid lumps.
Cool the mixture before folding the meringues to avoid curdling.
Always use quality cream while preparing custard for Galaktoboureko. A double heavy cream is one of the best picks, as it will make your custard silky and smooth.

How to store Galaktoboureko?

Galaktoboureko is a custard-filled dessert that is best served fresh, the same day it is prepared. Therefore I never advise storing any leftovers because it no longer stays the same.

If you do have Galaktoboureko leftovers, store them in an airtight container in the refrigerator for up to 5 days. But the phyllo sheet does not remain crunchy.

The best way to keep Galaktoboureko crunchy and fresh is to keep it at room temperature and consume it as early as possible. But if you have refrigerated it and want to warm it up, microwave it for a few seconds.

Freezing the prepared Galaktoboureko or even unbaked is not recommended because the phyllo, baked or unbaked, gets soggy. The custard also gets loose and runny so it’s better not to freeze it.

Can I Freeze the Galaktoboureko?

Yes, you can freeze Galaktoboureko, but it’s important to do it right. First, cool the dessert to room temperature. Then, slice it into serving-sized pieces and wrap them individually in plastic wrap or aluminum foil. Place the wrapped pieces in an airtight container or a freezer-safe bag to prevent freezer burn.

To eat this again, simply thaw it in the fridge overnight. Reheating it in the oven at a low temperature (around 300°F or 150°C) can help restore its crispiness. While freezing may alter the texture, the flavor will remain delicious, allowing you to savor this delightful Greek dessert at your convenience.

My Galaktoboureko Went Wrong. Here is a Fix.

If your Galaktoboureko didn’t turn out as expected, it could be due to the soggy or overly firm custard filling or a dry phyllo pastry. To fix a soggy custard, make sure that you’ve allowed it to cool before adding it to the pastry, and the pastry layers are fully baked and crisp.

To address a dry pastry, brush it with sugar syrup immediately after baking to add moisture and sweetness. For future attempts, be cautios with your phyllo layering and baking times, and make sure to follow the recipe’s instructions closely. With a bit of practice and attention to detail, your Galaktoboureko should turn out deliciously perfect.

Frequently Asked Questions

What does galaktoboureko mean in Greek?

Galak is a classic dessert of Greek and Turkish origin. The word Galaktoboureko consists of two root words. “Galakto” means “milk” and “Bourke” means anything which is filled up in phyllo sheets. In the Galaktoboureko, the egg and semolina custard are stuffed up in a phyllo sheet.

What is the difference between Bougatsa and galaktoboureko?

One main difference between these traditional Greek desserts is that Galaktoboureko is soaked in honey and sugar syrup after being baked. On the other hand, Bougatsa has no syrup, it is merely dusted with powdered cinnamon and sugar when it is ready to serve.

Can I freeze Galaktoboureko?

No, it is not recommended freeze Galaktoboureko, due to the milky custard filling. And if you freeze them, they’ll lose the crispy texture. So, it is recommended to consume it the same day. And, to store it, it is better to keep it in the same pan in which it was baked and wrapped in plastic wrap. Store in the refrigerator for 4 to 5 days, however, the phyllo may not remain crispy.

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