Galotoboureko: A Delightfully Sweet Greek Pastry
Indulge in the heavenly layers of Galotoboureko, a classic Greek dessert that combines the creaminess of farina custard with the flaky crunch of filo pastry. This recipe was inspired by a delightful experience at a local Greek Orthodox Church bake sale, where the irresistible sweetness of this pastry captured my heart, compelling me to recreate it in my own kitchen. The result is a dessert that is not only simple to make but also absolutely divine, best enjoyed the day after it’s baked, allowing the flavors to meld beautifully.
Recipe Details
| Attribute | Details |
|---|---|
| Name | Galotoboureko |
| Description | A VERY sweet Greek dessert pastry made with farina. |
| Recipe Category | Dessert |
| Cook Time | 45 minutes |
| Prep Time | 25 minutes |
| Total Time | 1 hour 10 minutes |
| Servings | 42 servings |
| Rating | ★★★★★ (5/5 based on 1 review) |
| Keywords | Greek, European, For Large Groups, Oven, < 4 Hours |
Nutritional Information
| Nutrient | Amount per Serving |
|---|---|
| Calories | 155.7 kcal |
| Total Fat | 7.2 g |
| Saturated Fat | 4 g |
| Cholesterol | 46.5 mg |
| Sodium | 136.9 mg |
| Total Carbohydrate | 20.2 g |
| Dietary Fiber | 0.3 g |
| Sugars | 10.1 g |
| Protein | 2.9 g |
Ingredients
| Quantity | Ingredient |
|---|---|
| 4 cups | Milk |
| 1 cup | Farina |
| ½ teaspoon | Salt |
| 6 | Eggs |
| ¾ cup | Sugar |
| 6 tablespoons | Butter (melted) |
| 1 teaspoon | Vanilla extract |
| 1 teaspoon | Ground cinnamon |
| 24 sheets | Filo pastry |
| ¾ cup | Butter (melted, for brushing) |
| 1 cup | Water |
| 1 cup | Sugar (for syrup) |
| ¼ cup | Honey |
Instructions
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Preheat the Oven: Begin by preheating your oven to a cozy 350°F (175°C). This step is essential as it prepares the environment for our delectable pastry to rise and bake perfectly.
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Prepare the Filling: In a medium saucepan over medium heat, gently heat the milk until it’s warm but not boiling. Gradually add the farina, stirring continuously to prevent any lumps from forming. Once the farina is incorporated, sprinkle in the salt and bring the mixture to a gentle boil, stirring constantly for about 5 minutes. This will help thicken the farina and create a creamy custard-like filling.
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Combine with Eggs: In a separate bowl, beat together the eggs and ¾ cup of sugar until well combined and slightly frothy. Gradually fold this egg-sugar mixture into the farina, continuing to cook for an additional 3 minutes while stirring constantly. The heat will help set the eggs, creating a rich and silky filling.
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Add Butter and Flavorings: Once the mixture has thickened beautifully, remove it from the heat and stir in the melted butter, ensuring it’s fully absorbed. To finish off the filling, mix in the vanilla extract and ground cinnamon. Allow the mixture to cool slightly, stirring occasionally to prevent a skin from forming on top.
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Prepare the Filo Pastry: Generously brush a 15 x 12-inch baking dish with melted butter to ensure that the pastry does not stick. Take 12 sheets of filo pastry and lay them in the dish, making sure to brush each sheet with melted butter before placing the next one on top. This will create those wonderfully flaky layers we adore in Galotoboureko.
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Spread the Filling: Once the base layer of filo is complete, evenly spread the cooled farina mixture over the pastry, making sure to cover the entire surface.
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Top with Filo: After the filling is in place, continue layering with the remaining filo sheets, again brushing each one with melted butter as you go. Pour any excess melted butter over the top layer for extra richness.
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Cut the Pastry: Using a sharp knife, carefully cut through the top layer of pastry into approximately 2-inch squares. It’s important not to cut through to the bottom layer at this stage, as we want to keep the layers intact while baking.
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Bake to Perfection: Place the baking dish in the preheated oven and bake for 45 minutes, or until the top is golden brown and crisp.
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Cooling Time: Once baked, remove the dish from the oven and allow the Galotoboureko to cool to lukewarm. This cooling phase is crucial as it helps the pastry and filling set properly.
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Make the Syrup: While the Galotoboureko is cooling, prepare the syrup. In a small saucepan, combine the water, 1 cup of sugar, and honey. Bring the mixture to a boil and let it simmer for about 10 minutes. Once done, set it aside to cool to lukewarm.
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Final Assembly: After the Galotoboureko has cooled, carefully cut through both the custard and the bottom layers of pastry to allow the syrup to soak in. Pour the cooled honey syrup over the entire pastry, ensuring it seeps through the cuts you made earlier.
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Let It Rest: Allow the dessert to cool completely before serving. For the best flavor experience, let it rest for at least an hour or, ideally, overnight. This resting period allows the syrup to fully absorb into the layers, enhancing the overall taste.
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Serve and Enjoy: Once cooled and rested, slice the Galotoboureko into squares, serve it on a platter, and watch as your guests delight in the luscious sweetness and flaky texture of this exquisite Greek dessert.
Galotoboureko is not just a treat; it’s a journey into the heart of Greek culinary tradition, perfect for gatherings and celebrations. Whether enjoyed as an after-dinner delight or a sweet snack with coffee, it promises to leave everyone craving just one more piece. Enjoy this exquisite dessert, and let it transport you to the sun-soaked shores of Greece!
