Galaktoboureko, milk puff pastry, has been a festive dessert in Greek pastries since Ottoman times. The contrast of crispy filo and scented semolina cream defines its unique texture. It is served at weddings, baptisms and celebrations where the lemon syrup shines.
Mediterranean
Galaktoboureko with lemon syrup
Galaktoboureko with lemon syrup from Greece: traditional recipe step by step, with chef tips and clear timings.
- Greece
- Main course
- Light
- medium-high
45 min
Tiempo de Preparación
8
Servings
Nutrición por ración
- Calories 385 kcal
- Protein 8 g
- Fiber 1 g
- Carbohydrates 52 g
- Fat 16 g
- Sodium 220 mg
Story behind the dish
Preparation
Galaktoboureko with lemon syrup is a Greek preparation with high difficulty. Set aside about 90 minutes in total (45 for mise en place and preparation, 45 for cooking). Follow the 7 phases in order: each step indicates what to do, what to observe and, when applicable, the time or level of fire.
Before you start
- Have ready: 400 g filo wafers.
- Have ready: 1 liter of whole milk.
- Have ready: 150 g of fine semolina.
- Have ready: 150 g of sugar.
- Have ready: 4 eggs.
- Salt, oil and spices measured and within reach.
- Clean utensils, board and clear work surface.
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Heat milk with sugar until it smokes; add semolina in thread…
Heat milk with sugar until it smokes; Add semolina in a stream, stirring until it thickens. Reduce heat to medium so that the liquid concentrates flavor without burning the bottom.
Reduce heat to medium so that the liquid concentrates flavor without burning the bottom.
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Remove from heat
Remove from heat, add beaten eggs and zest; cool the cream.
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Grease dish with butter; place layers of filo interspersing…
Grease dish with butter; Place layers of filo, alternating butter.
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Pour the cold cream
Pour the cold cream, cover with more layers of filo brushed with butter.
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Mark in diamond shapes with a knife without cutting completely; bake at 170 C…
Mark in diamond shapes with a knife without cutting completely; bake at 170 C for 40 minutes.
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Prepare syrup by boiling water
Prepare syrup by boiling water, sugar, lemon, cinnamon and cloves for 8 minutes. When it comes to a boil, adjust the heat to maintain a constant bubbling, not an uncontrolled boil.
When it comes to a boil, adjust the heat to maintain a constant bubbling, not an uncontrolled boil.
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Pour cold syrup over the hot galaktoboureko; rest before…
Pour cold syrup over the hot galaktoboureko; rest before cutting. Resting time is not optional: it improves texture, hydrates fibers and balances flavors.
Resting time is not optional: it improves texture, hydrates fibers and balances flavors
Chef's tips
- Test for salt and doneness before serving; the last adjustment makes the difference.
- Use fresh and seasonal ingredients: the quality of the product is noticeable in the final result.
Variations
- Version with chopped pistachios in the syrup.
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