Greece is one of the most popular holiday destinations for Germans, and not just because of its fairytale beaches. Whether tzatziki, gyros, souvlaki or fresh fish – Greek cuisine also tastes delicious and makes us dream of summer and sun after the first bite. However, the Greeks have a real sweet tooth and Greek desserts provide a real taste explosion. It will take a while until the summer vacation, but that doesn't matter! Take a little culinary journey with us and pamper your palate with our Galaktoboureko recipe. Classic, from the Thermomix, vegan or with chocolate – our mouths are already watering. So let’s get going – read on and enjoy it!
A crispy, golden dream - the Galaktoboureko recipe is a classic Greek dessert that consists of crispy filo dough and a creamy pudding filling. For the ultimate enjoyment, the whole thing is then covered with a sugar syrup. This delicacy isn't low in calories, but you just have to treat yourself every now and then, right?
Ingredients
Dough:
- 500 grams of filo dough or puff pastry
- 50 Gramm Butter
Pudding-Creme:
- 50 grams of soft wheat semolina
- 1 pack of vanilla pudding powder
- 120 grams of sugar
- 4 Owner
- 650 ml milk
- 30 grams butter, at room temperature
Zuckersirup:
- 250 ml water, lukewarm
- 370 grams of sugar
- The juice and zest of 1 lemon
- 1 tsp cinnamon
Galaktoboureko preparation
- First we prepare the syrup. To do this, put sugar and water in a small saucepan and heat over medium heat, stirring occasionally.
- Simmer for 10-15 minutes until the mixture has thickened. Remove from heat and stir in lemon juice and zest and cinnamon. Allow the sugar syrup to cool to room temperature.
- For the pudding cream, mix the vanilla pudding powder and semolina with a little cold milk in a bowl.
- Bring the remaining milk to the boil in a saucepan and fold in the semolina mixture while stirring.
- Mix the eggs, sugar and butter in a separate bowl with a whisk until smooth and gradually add to the semolina mixture.
- Preheat the oven to 180 degrees and grease a rectangular baking dish with butter.
- Place half of the puff pastry in the baking dish and spread the pudding cream on top.
- Cover with the remaining puff pastry and then cut in a diamond shape with a sharp knife.
- Spray with a little water and bake for about 30-35 minutes until golden brown and crispy.
- Pour the cooled sugar syrup over the still hot semolina casserole and let it cool slightly.
- And voilà – the Galaktoboureko recipe is so easy!
Prepare galaktoboureko in the Thermomix
ObCanarian potatoesor a delicious Galaktoboureko from the Thermomix – the kitchen appliance is a real all-rounder and can be used to prepare almost anything.
Ingredients for dough and filling:
- 1 pack of puff pastry or filo pastry
- 100 grams butter, melted + 30 grams extra
- 500 ml milk
- 75 grams of fine durum wheat semolina
- 150 grams of sugar
- 1 pack of vanilla sugar
- 3 Owner
- 1 tsp cinnamon
Zuckersirup:
- 120 grams of sugar
- 50ml water
- 20 ml Rum (optional)
- 1 tsp cinnamon
- The grated zest of 1 lemon
Preparation:
- Grease a square baking dish with butter and preheat the oven to 200 degrees.
- Insert the butterfly attachment in the Thermomix and bring the semolina and milk to the boil for 8 minutes at 100 degrees/level 2.
- Add eggs, sugar, vanilla sugar, cinnamon and 30 grams of butter to the mixing bowl and mix for 2 minutes/speed setting 2.
- Place half of the puff pastry in the baking dish and brush lightly with the melted butter.
- Place the filling on top and fold the overlapping leaves over it.
- Spread the remaining puff pastry sheets on top and brush with butter again.
- Carefully cut into squares and sprinkle with a little water.
- Bake for 35-40 minutes until golden brown.
- In the meantime, put all the ingredients for the sugar syrup in the mixing bowl and cook for 5-10 minutes at 100 degrees/level 1.
- Pour the syrup over the still hot semolina casserole.
- Garnish the galaktoboureko with ice cream as desired and enjoy!
Vegan semolina casserole
Don't consume animal products? No problem, then you will prepare the galaktoboureko vegan! Just as delicious, creamy and wonderfully crunchy – the perfect vegan dessert.
Ingredients dough:
- 1 pack of puff pastry
- 70 grams of olive oil or melted coconut oil
Pudding-Creme:
- 700 ml almond milk
- 250 grams of maple syrup
- 400 ml canned coconut milk, full fat
- 250 grams of fine durum wheat semolina
- 80 grams of corn flour
- The grated zest of 1 lemon
- 1 TL Vanilleextrakt
Zuckersirup:
- 120ml water
- 100 grams of maple syrup
- The grated zest of 1 lemon
- 1 tsp cinnamon
Preparation:
- Mix the ingredients for the sugar syrup in a saucepan and bring to the boil.
- Reduce heat and simmer for about 5 minutes until the mixture has thickened. Allow the syrup to cool to room temperature.
- For the vegan pudding cream, put all the ingredients in a large pot and bring to the boil while stirring.
- Reduce heat and simmer for 20-25 minutes, stirring occasionally.
- Preheat the oven to 180 degrees and lightly grease a square baking dish with coconut oil.
- Place half of the puff pastry sheets in the baking dish and brush each one lightly with coconut oil.
- Spread the pudding cream on top and cover with the remaining puff pastry sheets.
- Brush with the remaining coconut oil and cut in a diamond shape using a measuring knife.
- Bake for 50-55 minutes until golden brown. If the surface becomes too dark, cover the baking dish with baking paper or aluminum foil.
- While it is still hot, pour the sugar syrup over it and your vegan galaktoboureko is ready.
Galaktoboureko recipe with chocolate
And here is the ultimate Galaktoboureko recipe for all chocolate lovers! This version of the Greek dessert really tastes fantastic and instantly satisfies our craving for chocolate.
Ingredients dough:
- 1 pack of puff pastry or filo pastry
- 200 grams butter, soft
Creme:
- 500 ml milk
- 170 grams of sugar
- 70 grams of fine durum wheat semolina
- 2 Owner
- 20 grams of cocoa powder
- 20 grams butter, melted
- 20-30 grams of dark chocolate, chopped finely
- 1 TL Vanilleextrakt
Zuckersirup:
- 500 ml water
- 400 grams of sugar
- 1 tsp cinnamon
Preparation:
- Bring the ingredients for the syrup to the boil in a saucepan and simmer for 5-7 minutes. Allow to cool to room temperature.
- For the cream, bring the milk and half the sugar to the boil in a large saucepan.
- Reduce the heat and add semolina, stirring constantly.
- After 3-4 minutes, remove the pot from the heat and let it cool slightly.
- In the meantime, beat the eggs with the remaining sugar and vanilla extract in a bowl with a hand mixer until fluffy.
- Slowly add the egg mixture to the pot and heat again over medium heat for 1-2 minutes while stirring.
- Remove from heat and add cocoa powder, chocolate and butter.
- Mix everything with a whisk until smooth and let cool slightly.
- Preheat the oven to 180 degrees and grease a square baking dish with butter.
- Brush the puff pastry sheets individually with the butter and place half of them in the baking dish.
- Spread the pudding cream evenly on top and cover with the remaining puff pastry sheets.
- Place in the refrigerator for 10 minutes and use a knife to cut small squares on the surface.
- Bake for about 45-50 minutes until golden brown and crispy.
- Pour the sugar syrup over the hot chocolate galaktoboureko and enjoy!
Galaktoboureko rolls with pistachios
Want something delicious to snack on? These Galatkoboureko rolls with pistachios are perfect for a little snack in between and are guaranteed to delight everyone.
Ingredients dough:
- 1 pack of puff pastry
- 220 grams butter, melted
- 50 grams chopped pistachios
Filling:
- 720 ml milk
- 100 grams of sugar
- 50 grams of fine durum wheat semolina
- 10 grams of cornstarch
- 2 Owner
- 1 egg yolk
- 1 TL Vanilleextrakt
Zuckersirup:
- 200 grams of sugar
- 240ml water
- 80 grams of honey
- The juice of 1 orange
- 1 TL Vanilleextrakt
Preparation:
- Preheat the oven to 180 degrees and line a baking tray with baking paper.
- To make the syrup, bring the sugar, water and orange juice to the boil in a saucepan and immediately remove from the heat.
- Add honey and vanilla extract, stir well and let cool to room temperature.
- To make the cream, heat the milk and half the sugar over medium heat for 3-4 minutes, stirring occasionally.
- In the meantime, mix the eggs, cornstarch, semolina and remaining sugar in a bowl with a whisk until smooth.
- Add the warm milk to the egg mixture, beat well and return to the pot.
- Simmer for 5-6 minutes, stirring, until the cream has thickened.
- Take a sheet of puff pastry and lightly brush it with melted butter.
- Spread some cream on top and sprinkle with pistachios.
- Roll up lengthwise and place on the baking tray.
- Repeat the process with the remaining leaves and bake for about 30-35 minutes until golden brown.
- Pour the sugar syrup over the galaktoboureko rolls and enjoy!
