Galaktoboureko: A Classic Hit Any Time of the Year… Or Day!
From cousins to aunties and friends, everyone in our family who has tasted Yiayia Vaso’s galaktoboureko knows they’re in for a treat. It’s hands down one of the best out there.
But I have a confession to make. I’ve made a slight alteration to her recipe. You might wonder why, especially since it was already so great. Well, when she made it, it was fantastic, no complaints there. However, I did prefer a base and top that didn’t end up overly soggy or falling apart. So instead of using just one packet of filo pastry – half for the base and half for the top – I use one packet for the bottom and another for the top. Rest assured, the family approves. And trust me, they’re not just being kind-hearted about it. If you’ve met my family, you know they’re like a panel of overly critical judges with no feelings spared.
Yiayia Vaso always made variations to her recipes. Whether she was experimenting, perhaps forgot what she did last time, or simply eyeballed measurements, the quantities may have varied from time to time. So, adding more pastry may have been one of her versions as well throughout the years.
For more of Yiayia Vaso’s recipes, click here!
Galaktoboureko
Ingredients
Syrup
- 700 g caster sugar
- 500 ml water
- 1 cinnamon stick
- 2 lemon peels
Cream
- 40 g vanilla sugar
- 2 l full cream milk
- 200 g caster sugar
- 4 eggs
- 2 egg yolks
- 230 g fine semolina It's important to use FINE semolina otherwise your custard will have a grainy texture
- 60 g unsalted butter
Filo Pastry
- 2 packets filo pastry You can find this in the freezer section at your local supermarket
- 150 g unsalted butter
Instructions
Make the Syrup
- Place all syrup ingredients into a saucepan and mix over high heat until the sugar dissolves
- Once it boils, reduce the heat to medium flame and allow it to simmer for 5 minutes without stirring.
- Turn off the heat and set it aside to cool down.
Make the Cream
- Pour all sugars listed under the Cream Ingredients and half of the milk into a pot.
- Stir on a medium/high heat with a whisk.
- As it begins to bubble, add the fine semolina.
- Continue whisking and slowly add the remaining milk as it thickens.
- When the cream starts bubbling, that indicates the thickness is just right.
- Turn off the heat and add the butter.
- Crack your egg yolks into a separate bowl and transfer a ladleful of hot cream into the bowl . Whisk the egg yolks together. This process, called tempering, ensures your eggs don't curdle when added to the pot of cream.
- Now, the custard needs to cool. First, cover the top of your custard with plastic wrap to prevent a crust from forming while it cools.
- To cool your custard quickly, fill your kitchen sink with cold water and place the pot into the sink, covering it about three-quarters of the way. Your custard should reach room temperature within 25 minutes.
Prepare the Filo Pastry
- Use an ovenproof dish. I used a 35 x 16 cm dish. I personally like the custard to be tall, rather than short and thin, so try not to use a super long dish as you won't have enough custard to create the height.
- Melt the butter.
- Unwrap one thawed packet of filo pastry and layer one sheet at a time in a clockwise direction. Drizzle butter between each sheet. Expect some overhang over your dish.
- Pour the custard into the dish and tap the base against your workbench to ensure even distribution.
- Fold the overhanging pastry sheets over the custard.
- Unwrap the second thawed packet of filo pastry and repeat the layering process, this time on top of the custard. Drizzle butter between each filo sheet and work in a clockwise direction. Fold back any overhanging pastry sheets on top of the custard as the final step.
- All overhung pastry sheets can be folded back on top of the custard as the final step.
- Score the pie with a sharp knife as if you were cutting it into pieces. Avoid cutting all the way to the bottom; this is just to score the pastry before baking.
Bake the Galaktobourkeo & Pour the Syrup
- Bake for 1 hour in a preheated 180°C fan-forced oven. Oven times may vary slightly; aim for a golden colour.
- The syrup should be cold now. Always pour cold syrup on a hot dessert, or hot syrup on a cold dessert. Slowly ladle the syrup onto the galaktoboureko, aiming for the scored marks made earlier.
- You'll notice the syrup will fill the dish halfway. If it does, take a 5-minute break and revisit the dessert. Chances are, the syrup would have absorbed into the filo and custard in that time and then you can continue to add more syrup. Avoid drowning it; just ensure the top is coated and it seeps through the cracks. Note: you don't need to use the entire batch if you think there's enough syrup already.
- Allow the galaktoboureko to cool before placing it into the fridge to set, preferably overnight.
- Serve chilled
FAQ – Frequently Asked Questions
What is the difference between Galaktoboureko and Bougatsa?
Galaktoboureko and bougatsa are both popular Greek pastries, but they differ primarily in their filling and preparation. The main point of difference is that Galaktoboureko calls for syrup, whereas Bougatsa doesn’t.
Galaktoboureko:
- Filling: filled with a creamy custard made from semolina, milk, sugar, and eggs.
- Preparation: The custard is typically poured into layers of filo pastry, which are then baked until golden and crispy.
- Serving: It is often served with a sweet syrup poured over the top after baking.
Bougatsa:
- Filling: Bougatsa can have various fillings, but the most common is a sweet or savoury custard made from milk, flour, sugar, and sometimes semolina.
- Preparation: The custard is enclosed in layers of filo pastry.
- Serving: It is often dusted with powdered sugar and cinnamon before serving. No syrup required here!
Can you freeze Galaktoboureko?
While I haven’t personally attempted to freeze it, I typically avoid doing so. The creamy custard layer suggests that it may not freeze well, potentially becoming watery upon thawing. Given this, I wouldn’t recommend freezing Galaktoboureko. It’s best enjoyed fresh or stored in the refrigerator for 4-5 days.
Can I eat Galaktoboureko warm?
While Galaktoboureko is traditionally served chilled, there’s no rule against enjoying it warm, especially if that’s your preference. Many people find it comforting to indulge in warm Galaktoboureko, particularly during colder months. The warmth adds a cosy, homely touch to this delightful dessert. So go ahead and enjoy it warm if that’s how you prefer it!
What type of milk is best for the custard?
Traditional Galaktoboureko recipes call for whole milk to achieve a rich and creamy custard. However, if you prefer a lighter version, you can use low-fat milk, but keep in mind that the custard might be slightly less creamy. For an extra indulgent touch, some people mix in a bit of cream with the milk.
Why is my custard lumpy?
Lumpy custard is usually the result of the mixture not being stirred continuously while it cooks. To avoid this, keep stirring the custard over medium heat until it thickens smoothly. If you do end up with lumps, you can strain the custard through a fine-mesh sieve to achieve a smoother texture.
How can I store leftover Galaktoboureko?
To store leftover Galaktoboureko, cover it tightly with plastic wrap or transfer it to an airtight container. Store it in the refrigerator for up to 4-5 days. Before serving leftovers, you can briefly warm individual servings in the oven to restore some of the pastry’s crispness, if desired.
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