Saturday, March 2, 2013

Galaktoboureko....a creamy Greek pastry!

I declare that I have not used Athens Food Phyllo Dough in the elaboration of this dessert. I don't know why they are linking my recipe to their website, but I have to declare that I don’t have any relation with them. Since they never contacted me to link me,  I have respectfully requested they delete my link from their website, but they are not answering my request. Thanks to my readers!

In Greek....γαλακτομπούρεκο ....It is our favorite Greek pastry.....a creamy, velvety, soft, crunchy (because of the phyllo dough), and full Orange flavor and aroma.....a perfect treat for a winter day!


6  cups of whole milk
1 cup fine semolina

Seeds of 1 vanilla beans

1 teaspoon of azahar water
1 cup of sugar
4 eggs
Zest of 2 oranges (finely grated)
1 package phyllo
Butter and olive oil to brush the phyllo

Citrus Syrup:
1/2  cup water
1 1/2 cups sugar
½ teaspoon vanilla
orange juice from 3 oranges

Zest of 1 oranges (finely grated)
1 teaspoon of azahar water

Beat the eggs with the azahar water, and set aside.

Mix the milk, sugar, and vanilla seeds. Put it in a pot, and heat it at medium heat. Add the semolina in a rainy motion. Keep cooking it until it becomes a thick pudding. Take it from the heat, and  let it cool for 5 minutes. Add the eggs with the azahar water, and beat it strongly. Add the orange zest. Reserve.

Open the phyllo dough right before using, and cover it with a clean, but humid kitchen towel. Separate the package in half (around 7 layers). In a big square oven proof, start brushing with the mix of olive oil/butter, and put 1 phyllo dough layer. Continue until you have the 7 layers. Spread the semolina mix. Continue putting on top the remaining phyllo layers with the mix of olive oil/butter in between each layer. With a knife, cut it in diagonal to make diamonds shapes.

Bakeit for 45 minutes at 380F (until golden brown)

For the syrup

Mix the water, sugar, vanilla, orange and zest with the azahar water. Boil it at medium heat for 7 minutes, or until you have a syrup consistency. When the Galaktoboureko is ready, slowly pour the syrup on top allowing the syrup to go into the cuts……ENJOY!!


  1. Galaktoboureko is my favorite traditional Greek dessert. What a great job you did with it. It looks delicious!

  2. Pues no lo conocía, qué suave se ve, adoro la comida griega.