Here’s a traditional recipe for the Greek dessert galaktoboureko, aka Greek milk, or custard pie.
Greece is known around the world for its delicious cuisine, and Greek desserts are no exception to this rule. Classic flavors such as orange, cinnamon, honey, and sesame make Greek sweets some of the most delectable in the world.
This dessert is made up of layers of phyllo at the top and bottom and filled with custard. It is then cut into square portions, or rolled into individual servings and smothered in a clear, sweet syrup. The custard may be flavored with lemon, orange, or rose water, or plain.
Galaktoboureko is at times thought of as being notoriously difficult to make, but it is one of the most popular desserts in Greece, and this recipe will make it much easier!
Galaktoboureko recipe
For the syrup:
- SUGAR 2 lb (900 gr)
- WATER 14 fl oz (400 ml)
- HONEY 1 tbsp
Boil for three minutes and allow to cool.
For the custard
- MILK 28 fl oz (800 ml)
- CREAM 7 fl oz (200 ml)
- SEMOLINA 3.5 oz (100 gr)
- VANILLA ¼ tsp
Stir for 1 minute!
- EGGS 4
- BUTTER 2 oz (60 gr)
- SUGAR 8 oz (230 gr)
Stir until it thickened.
For the galaktoboureko base:
Get a baking pan and spread melted butter on the bottom of it.
- Take the first sheet of phyllo and spread melted butter all over
- Take a second sheet and spread melted butter all over that, as well.
Add 2 cups of the custard on top of the buttered phyllo sheets.
Wrap up the sheets into a roll and spread melted butter on the edges of the roll. Once you place the rolls in the pan pour more melted butter on top of them.
Bake
- Bake in a preheated oven 338°F/170°C for 1/2 hour.
- Add syrup and let it absorb into the galaktoboureko for a few minutes.
- Add cinnamon (optional).
ENJOY!
Thessaloniki: The Undisputed Capital of Greek Sweets
Thessaloniki is indisputably number one when it comes to Greek sweets. Tsoureki, Bougatsa, Trigona Panoramatos and Syropiasta are the most famous of the northern city’s delectable sweet treats.
Legendary old pastry shops and famous desserts are a product of historical geography in Thessaloniki, which has been a crossroads between East and West for more than a millennium. The result is a cross-culture mix and-match of peacefully coexisting ethnicities and religious sects.
Ten of Thessaloniki’s most renowned delicious delights include Bougatsa, Trigono Panoramatos, Tsourekia, Baklava, Galaktoboureko, Ekmek, Rizogalo, Kazan dipi, Kunefe, Mille-feuille, Profiterol, Tavuk gogsu and Tulumba.
To appreciate the popularity of these adopted sweet delights, a look back at Thessaloniki’s history is required.
