Making Galaktoboureko

This may be a garden-variety sweet among the Greeks, but done well it sings like a siren from a Homeric poem. One taste and your friends and family will have to restrain you from diving bodily into the pan, from whence you might never return.

Made-from-scratch filo makes the whole project especially entertaining, but don’t feel obliged. Life is only so long. Note that you’ll need both more sheets of filo and more syrup if you’re using store-bought, since it’s both thinner and more absorbent. Start with the filling. Combine your milk, zest, sugar and vanilla in a medium saucepan. Set than on medium-high heat.

Meanwhile prepare your egg mixture. Combine the whole eggs and yolks in a large bowl.

Wreck’em, then add the cornstarch and Cream of Wheat.

Whisk that together until it’s thick.

When the milk comes to a rolling boil, pour about a third of it into the egg mixture.

Whisk that right away.

Then add another third.

Whisk that in, then pour everything from the bowl back into the saucepan. Much like pastry cream, no?

Really it’s like ultra-rich hot cereal. Wow, that’s good.

Now add your butter pieces and, again, whisk.

Pour the whole mess into a sheet pan, cover it with plastic wrap and let it cool completely.

When you’re ready to build, butter a 9″ x 12″ baking pan (casserole) liberally.

Lay in a sheet of filo.

Butter that.

Add another, butter that, you get the idea. Use four sheets or so if you’re using homemade filo, more like six if you’re using store bought.

Trim the overhang, leaving a good one-inch lip (or slightly more).

Spread in your cooled custard/porridge.

Then get back to the filo-butter business. You know how this works. Lay on a sheet…

…butter…

…another sheet. Four or five will again suffice with homemade dough. Six or eight for store bought.

Again trim off the overage. Then with a butter knife gently tuck the overhanging dough down along the edges.

Again with the butter. You want that pastry crispy, right?

Now score the top into whatever size pieces you like. Try to cut only about half way through the pastry.

Spritz on a little water for crunch, then bake the pastry in a pre-heated 375 oven for 50 minutes to an hour. You want it nice and brown.

When the pastry is out of the oven for ten minutes, add the first of the syrup. This here is just a little too much…but I was trying to get a good action shot. Wait until it’s absorbed before you add more. Don’t drown it. Just add as much as it will soak up. You’ll apply syrup 3-4 times, but may not use it all.

It’ll look about like this:

You can slice and serve this right away, but it’ll taste better the following day having chilled all night in the fridge.

Serve it with a dusting of cinnamon. Normally I don’t get weird about details like spices, but I have to say that just-grated cinnamon takes the dessert to another level. You can make a show of it at the table like the wait staff at The Parthenon in Chicago. Something about all those extra aromas really makes this dessert shine. Opa!

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14 Responses to Making Galaktoboureko

  1. Bronwyn says:

    How do you grate cinnamon?

    • joepastry says:

      Hey Bronwyn! You can do it with a little spice grater, the kind that’s commonly used for nutmeg. A fine microplane grater will also do it.

      - Joe

  2. Beth says:

    Gor-geous.

    • joepastry says:

      Thanks Beth! Give it a try…you won’t regret it. It makes a fantastic chilled summer sweet. (I confess I’m eating some right this second…it’s a cool relief on a 100-degree Kentucky day).

      - Joe

  3. Brian Shaw says:

    OMG… I never liked Cream of Wheat but that looks simply delish! Please clarify one thing though… how many pieces is a single serving?

    • joepastry says:

      One piece like I cut is fine for a serving. It’s maybe a tad large, like a big piece of cake, but you won’t get complaints.

      - Joe

  4. Ann P. says:

    By the beard of Zeus! That looks heavenly! Or should I say… Olympus-y?

  5. Shelly says:

    If it contains Cream of Wheat I think it qualifies as breakfast food. I’m going with that…

    • joepastry says:

      Works for me. In fact I ate a piece for breakfast the day we left for vacation. It hit the spot.

      - Joe

  6. Michelle says:

    I made this yesterday and it’s really good but I have to say, maybe not as good as I expected. I think it’s the texture of the custard, a little grainier than I was expecting and I think I would use half of the syrup that I used if I were to make it again. But, it was still really good! My kids loved it!

    • joepastry says:

      Hey Michelle! Sorry it didn’t meet you expectations! It definitely is a grainier custard than most people expect. Not really a “fine” dessert in the regular sense of the word. But my kids loved it as well.

      - Joe

  7. James L says:

    I’m revisiting this in consideration of desert for a family Christmas gathering. A chilled desert for December in Texas is still appropriate. I had made the recipe over the summer (ate almost the entire batch solo – over time, not all at once) and, as expected, had plenty of the lemony, vanilla syrup (made with “raw” sugar for a little more interesting flavor) left over. Keeping in theme, I used it as a sweetener for hot cereal for a few weeks. Nice change from the usual sweeteners I was used to.

    • joepastry says:

      Great idea, James! I shall have to try that, since I still have some left!

      Cheers,

      - Joe

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