Vegan Galaktoboureko

Vegan Galaktoboureko is a delightful Greek dessert that combines layers of flaky phyllo pastry with a rich, creamy semolina-based filling, all drenched in a sweet syrup. This plant-based version retains the traditional flavors while offering a healthier twist.

Ingredients

• Phyllo dough - 6 sheets
• Almond milk - 500 ml
• Semolina - 50 g
• Cornstarch - 25 g
• Sugar - 100 g
• Vanilla extract - 1 tsp
• Lemon zest - 1 tsp
• Cinnamon powder - 1/2 tsp
• Melted coconut oil - 50 g
• Water - 100 ml

Steps

1. Preheat the oven to 180°C (350°F).
2. In a saucepan, combine the almond milk, semolina, cornstarch, sugar, vanilla extract, lemon zest, and cinnamon. Cook over medium heat, stirring constantly until the mixture thickens, about 5-7 minutes.
3. Remove the saucepan from heat and let the filling cool for a few minutes.
4. Brush a baking dish with melted coconut oil. Layer 3 sheets of phyllo dough, brushing each layer with coconut oil before adding the next.
5. Spread the semolina filling evenly over the phyllo layers.
6. Top with the remaining 3 sheets of phyllo, brushing each with coconut oil as before.
7. Using a sharp knife, score the top layers into squares or diamond shapes to allow steam to escape.
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 sugar in a saucepan. Bring to a boil, then simmer for 10 minutes until slightly thickened.
10. Once the Galaktoboureko is baked, remove it from the oven and immediately pour the hot syrup over the dessert. Allow it to soak for at least 30 minutes before serving.

Nutrition

• Calories: 300
• Protein: 6 g
• Carbs: 42 g
• Fiber: 2 g
• Sugar: 20 g
• Sodium: 50 mg
• Cholesterol: 0 mg
• Total Fat: 10 g
• Saturated Fat: 8 g
• Unsaturated Fat: 2 g
• Water: 0.1 L

Health Benefits

• Rich in plant-based proteins from semolina and almond milk.
• Low in cholesterol, making it heart-healthy.

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