Galaktoboureko

• 1 cup granulated sugar
• 2 cups whole milk
• 1/2 cup heavy cream
• 3 large eggs
• 1 teaspoon vanilla extract
• 12 sheets phyllo dough, thawed
• 1/2 cup unsalted butter, melted
• 1 teaspoon ground cinnamon
• 1/4 cup water

Steps

1. 1 Preheat oven to 350°F (175°C). Lightly grease a 9x9 inch baking dish.
2. 2 In a saucepan, combine sugar, milk, and cream. Heat over medium heat until sugar dissolves; remove from heat.
3. 3 In a bowl, whisk eggs with vanilla extract, then slowly add the warm milk mixture, whisking constantly.
4. 4 Layer 6 sheets of phyllo in the dish, brushing each with melted butter.
5. 5 Pour the custard mixture over the phyllo.
6. 6 Layer remaining phyllo sheets on top, brushing each with butter.
7. 7 Bake for 45 minutes or until golden brown.
8. 8 Mix cinnamon and water into a syrup. Drizzle over hot galaktoboureko.
9. 9 Cool before serving.

Equipment

• 9x9 inch baking dish
• Whisk
• Baking sheet

Variations

• Add a teaspoon of orange zest to the custard for a citrus twist.

Substitutions

• If phyllo is unavailable, use filo dough as a substitute.

Pairings

• Serve with fresh berries or a drizzle of honey for added sweetness.

Nutrition

Tips

• Keep phyllo dough covered with a damp towel to prevent drying out.
• For extra richness, use full-fat ingredients throughout.

Storage

Store in an airtight container at room temperature for up to 2 days.

Freezing: Freezes well for up to 1 month. Thaw in the refrigerator overnight before serving.

Serving Suggestions

• Serve with a scoop of vanilla ice cream.
• Pair with a strong Greek coffee for a traditional experience.

FAQ