Galaktompoureko is a delicious Greek dessert that will transport you straight to the picturesque streets of Athens. This sweet treat is made with layers of crispy phyllo pastry and a creamy semolina custard, all soaked in a fragrant syrup. It’s a dessert that combines textures and flavors in the most divine way, making it a favorite among Greeks and foreigners alike.
Galaktompoureko
Ingredients
- 1 package of phyllo pastry
- 500ml milk
- 150g semolina
- 150g granulated sugar
- 3 eggs
- 1 teaspoon vanilla extract
- 200g unsalted butter (melted)
- For the syrup:
- 400g granulated sugar
- 300ml water
- 1 cinnamon stick
- 1 lemon (peel only)
Instructions
- Preheat your oven to 180°C (350°F).
- In a saucepan, heat the milk over medium heat until it starts to steam. Do not let it boil.
- In a bowl, whisk together the semolina, sugar, eggs, and vanilla extract until well combined.
- Slowly pour the hot milk into the semolina mixture, whisking constantly to prevent any lumps from forming.
- Transfer the custard mixture back to the saucepan and cook over low heat, stirring constantly, until it thickens. This should take about 10-15 minutes.
- Remove the custard from the heat and set aside to cool slightly.
- Brush a baking dish with some of the melted butter.
- Layer half of the phyllo pastry sheets in the dish, brushing each sheet with melted butter before adding the next one.
- Pour the custard over the phyllo pastry, spreading it evenly.
- Layer the remaining phyllo pastry sheets on top, again brushing each sheet with melted butter.
- Trim the excess phyllo pastry hanging over the edges of the dish.
- Using a sharp knife, score the top layer of phyllo pastry into diamond-shaped pieces.
- Bake the galaktompoureko in the preheated oven for 45-50 minutes or until golden brown and crisp.
- While the galaktompoureko is baking, prepare the syrup by combining the sugar, water, cinnamon stick, and lemon peel in a saucepan.
- Bring the syrup to a boil over medium heat, then reduce the heat and simmer for 5 minutes.
- Remove the cinnamon stick and lemon peel from the syrup.
- Once the galaktompoureko is golden brown, remove it from the oven and immediately pour the hot syrup over it, ensuring every piece is soaked.
- Allow the galaktompoureko to cool completely before serving.
How to prepare: Galaktompoureko is best enjoyed when served chilled. The custard filling becomes creamy and luscious, while the phyllo pastry remains crispy. You can serve it as is or drizzle it with some honey for an extra touch of sweetness. It pairs perfectly with a cup of Greek coffee or a glass of chilled ouzo.
Preparation time: Making galaktompoureko requires some time and patience, but the end result is well worth it. The preparation time is approximately 1 hour, plus additional time for cooling.
Servings: This recipe yields about 10 servings, depending on the size of your portions. You can easily double the ingredients if you’re expecting a larger crowd.
Nutrition Facts: Galaktompoureko is a dessert that is indulgent and rich in flavor. While it may not be the healthiest option, it’s certainly a treat worth savoring. The exact nutritional values may vary depending on the specific brands and quantities of ingredients used.
Tips: To ensure a crispy and flaky phyllo pastry, make sure to brush each sheet with melted butter. This will help the layers separate and become crunchy during baking. Additionally, be sure to pour the hot syrup over the galaktompoureko as soon as it comes out of the oven. This will allow the syrup to penetrate the layers, resulting in a moist and sweet dessert.
FAQs: Q: Can I make galaktompoureko in advance? A: Yes, you can make galaktompoureko a day in advance and store it in the refrigerator. Just make sure to cover it well to prevent it from drying out. Alternatively, you can freeze it for up to a month and thaw it in the refrigerator before serving.
So, if you’re in the mood for a taste of Greece, give galaktompoureko a try. Its heavenly combination of crispy phyllo pastry and creamy custard will transport you to the sunny shores of the Mediterranean. Enjoy this sweet delight as a dessert after a Greek feast or as a standalone treat; either way, it’s sure to leave your taste buds wanting more.
