Galaktoboureko

Galaktoboureko is a traditional Greek dessert made with layers of crispy phyllo pastry filled with a rich custard. This Kosher version is perfect for breakfast, offering a delightful balance of sweetness and texture.

Ingredients

• Phyllo dough - 6 sheets
• Unsalted margarine - 100 grams, melted
• Milk - 500 milliliters
• Granulated sugar - 100 grams
• Semolina - 50 grams
• Cornstarch - 20 grams
• Vanilla extract - 1 teaspoon
• Lemon zest - 1 teaspoon
• Cinnamon - 1/2 teaspoon
• Water - 200 milliliters
• Honey - 50 grams

Steps

1. Preheat the oven to 180°C (350°F).
2. In a saucepan over medium heat, combine the milk, sugar, semolina, cornstarch, vanilla extract, and lemon zest. Stir continuously until it thickens and forms a custard, about 10-15 minutes.
3. Remove from heat and let the custard cool slightly.
4. Brush a baking dish (20x20 cm) with melted margarine. Layer three sheets of phyllo dough, brushing each with margarine before adding the next.
5. Spread the custard evenly over the phyllo layers.
6. Layer the remaining three sheets of phyllo on top of the custard, again brushing each with margarine.
7. Trim any excess phyllo hanging over the edges and score the top of the pastry into squares with a sharp knife.
8. Bake in the preheated oven for 30-35 minutes, or until golden brown.
9. While the Galaktoboureko is baking, prepare the syrup by combining water and honey in a saucepan. Bring to a boil, then simmer for 5 minutes.
10. Once baked, remove the Galaktoboureko from the oven and immediately pour the warm syrup over it.
11. Allow to cool for at least 30 minutes before serving.

Nutrition

• Calories: 350
• Protein: 6 g
• Carbs: 52 g
• Fiber: 1 g
• Sugar: 20 g
• Sodium: 150 mg
• Cholesterol: 0 mg
• Total Fat: 14 g
• Saturated Fat: 2 g
• Unsaturated Fat: 10 g
• Water: 0.2 L

Health Benefits

• Provides a good source of energy from carbohydrates.
• Contains milk, which is rich in calcium and supports bone health.

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