Greek Galaktoboureko Recipe | Ken's Greek Table

phyllo pastry

🥗Healthier: whole wheat phyllo

💰Cheaper: homemade pastry dough

Whole wheat phyllo adds fiber, while homemade dough can reduce costs.

semolina

🥗Healthier: cornstarch

💰Cheaper: all-purpose flour

Cornstarch provides a gluten-free option, while all-purpose flour is often less expensive.

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil is a healthier fat alternative, while margarine can be more affordable.

honey

🥗Healthier: agave syrup

💰Cheaper: sugar

Agave syrup is lower in glycemic index, while sugar is widely available.

Preheat the oven to 350°F (180°C).

In a mixer, add 6 eggs and whip them.

Add 1 cup of sugar and 1 teaspoon of vanilla extract to the eggs and mix.

Add 1.5 cups of durum semolina to the mixture and combine.

Zest 2 oranges and add the zest to the mixture.

Slowly add 8 cups of milk to the mixture while mixing on low speed.

Pour the mixture into a pot and stir constantly over heat for 15-20 minutes until it thickens.

Prepare the syrup by combining 2 cups of sugar, 1 cup of water, and 3 tablespoons of fresh orange juice in a pot and bring to a boil.

Layer 5 sheets of phyllo pastry in a 9x14 stainless steel pan, brushing each layer with melted butter.

Pour the custard mixture over the phyllo layers in the pan.

Cover with 5 more sheets of phyllo, brushing each with melted butter.

Score the top layers of phyllo with a knife to create serving portions.

Bake in the preheated oven for 45 minutes to 1 hour until golden brown.

Once baked, pour the hot syrup over the dessert immediately.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens