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–+ servings
Galaktoboureko
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5 from 1 vote

Galaktoboureko

This Greek dessert can be served warm, or cold
Recipe Category: Baking, Dessert
Makes enough for: 1 Galaktoboureko
All Rights Reserved: An original recipe from Lavender and Lime

Ingredients

for the syrup:

  • 287 g xylitol
  • 162 g water
  • 1 small lemon, peel only, plus 5 drops of the juice
  • 1 thin quill cinnamon
  • 15 g honey

for the custard:

  • 250 g milk
  • 250 g whipping cream
  • 110 g xylitol, divided
  • 80 g fine semolina
  • 2.5 mls vanilla extract
  • 15 g butter
  • 2 eggs, separated

to assemble:

  • 2 sheets phyllo pastry
  • 60 g butter

Method

for the syrup:

  • Place the xylitol and water into a small saucepan and add the lemon peel and juice and the cinnamon
  • Bring to a boil over a high temperature, and when the xylitol has dissolved, boil for 2 minutes
  • Remove from the heat, add the honey and stir to combine, then set aside

for the custard:

  • Place the milk, cream and 60g xylitol into a saucepan and bring to a boil over a medium to high temperature
  • Once boiling, slowly pour in the semolina while whisking
  • Add the vanilla, reduce the temperature and continue to whisk until thick and creamy
  • Remove from the heat, add the butter and whisk until combined
  • Set aside to cool to 50° Celsius, whisking every now and then
  • Place the egg whites into a stand mixer bowl and add 25g xylitol
  • Whisk until thick and glossy like a meringue, set aside
  • Place the egg yolks into a large mixing bowl and add 25g xylitol
  • Whisk until thick then gently fold in a quarter of the meringue, using a spatula
  • Continue adding the meringue in the same measure, until it is completely combined
  • Whisk the semolina mixture then add to the egg mixture and fold to combine

to assemble:

  • Preheat the oven to 160° Celsius
  • Place the phyllo pastry sheets onto a damp cloth, and cut in half widthwise (you now have 4 sheets of phyllo), then cover with another damp cloth
  • Melt the butter in the microwave then brush the bottom and sides of a brownie tin
  • Place one of the sheets of phyllo into the tin, allowing it to fall over the sides, then brush the top with butter
  • Repeat this with another 2 sheets
  • Pour the custard mixture into the tin and smooth the top as best as you can
  • Fold the sheets of phyllo you used for the bottom, over the top of the custard
  • Brush the remaining sheet with butter then place over the top of the custard, tucking in the sides
  • Score the pastry with a sharp knife, in a criss cross pattern, just until the custard layer
  • Spray the top of the pastry with water then place into the oven and bake for 60 minutes
  • Remove from the oven and slowly pour the syrup over the pastry
  • When all of the syrup has been absorbed you can serve the galaktoboureko
  • Or you can let it cool and serve when you are ready