Greek Galaktoboureko Recipe

🕒 Cook Time: 45 minutes
🕒 Prep Time: 1 hour 15 minutes
🕒 Total Time: 2 hours

Description:

This delightful Greek dessert, known as Galaktoboureko, is a favorite among many, including my husband, who can’t resist its baklava-like layers filled with creamy custard. With its gooey texture and irresistible flavor, it’s the perfect treat for any occasion.

Recipe Information:

Category: Dessert
Keywords: Grains, Greek, European, Kid Friendly, Spring, Christmas, Weeknight, Oven, Stove Top, < 4 Hours
Yield: 24-48 pieces

Ingredients:

2 cups sugar
1 cup water
1 cup orange flower water
3 cups milk
2 cups sugar
1 cup unsalted butter
1/2 teaspoon salt
12 eggs
2 teaspoons vanilla
1/2 pound phyllo dough

Instructions:

Before You Start:

Note: Orange flower water can be found in Middle Eastern grocers, near where they sell the Rose water.

1. Prepare the Syrup:

In a saucepan, combine 2 cups of sugar, 1 cup of water, and 1 cup of orange flower water.
Bring the mixture to a boil over medium heat.
Cook for 10 minutes, skimming off any foam.
Remove from heat and allow to cool.

2. Make the Custard:

In a small saucepan, heat 3 cups of milk and 2 cups of sugar until very hot.
Stir in Cream of Wheat, then add 1 cup of unsalted butter and 1/2 teaspoon of salt.
Cook until thickened and smooth, stirring constantly.
Remove from heat and allow to cool to room temperature.

3. Prepare the Pastry:

Preheat your oven to 350°F (175°C).
Grease an 11×17-inch baking pan with butter.
Unwrap the phyllo dough and lay it out flat, covering it with damp towels when not in use to prevent drying out.
Lay 1 sheet of phyllo across the baking sheet and brush it with butter. Repeat with more sheets of phyllo to make an 8-sheet layer.
Pour the cooled custard on top of the 8 buttered sheets and spread it out evenly with a spatula.
Repeat the process of layering phyllo, covering the custard with 8 more buttered sheets.
Using a sharp knife, make some breathing holes in the top as you would for a pie.

4. Bake:

Place the prepared Galaktoboureko in the preheated oven and bake for 45-60 minutes, or until the custard is set and the pastry shakes loose from the edges of the pan.

5. Add the Syrup:

Allow the Galaktoboureko to cool for about 30 minutes.
Pour the prepared syrup evenly over the pastry.
Allow it to cool completely before cutting and serving. For best results, serve chilled or at room temperature.

Serving:

Depending on the size you cut, this recipe serves up to 48 pieces. The diamond shape is recommended for serving.

Enjoy the delightful flavors of this Greek Galaktoboureko with your loved ones! 🇬🇷🥮