Ethereal Baklava Galaktoboureko

Allergens

Eggs, Milk

Ingredients

• 1. Filo pastry sheets (Paleo
• friendly)
• 8 2. Semolina flour
• 1/2 cup 3. Whole milk
• 4 cups 4. Eggs
• 6 large 5. Unsalted butter
• 1 stick, melted 6. Honey
• 1 cup, for syrup 7. Water
• 1/2 cup, for syrup 8. Cinnamon
• 1 tsp 9. Ground cloves
• 1/4 tsp 10. Vanilla extract
• 1 tsp 11. Almonds (optional)
• 1 cup, finely chopped

Instructions

1. Preheat oven to 350°F (180°C). Light a candle and say a prayer to the gods of ancient Greece for guidance in this sacred dessert journey. Brush a 9x13 inch baking dish with some melted butter, then layer filo sheets, brushing each with butter and covering with a damp towel to prevent drying.
2. In a saucepan over medium heat, combine milk, cinnamon, cloves, and vanilla extract. Heat until just below boiling point, then remove from heat and let cool slightly.
3. In a large bowl, whisk together semolina flour, eggs, and the warm milk mixture. Pour this custard into the prepared baking dish, smoothing the top with a spatula. If using almonds, sprinkle them evenly over the custard.
4. Fold filo pastry layers over the custard, ensuring they are well buttered and overlapping slightly. Trim excess pastry from edges. Bake for 35 40 minutes, until golden brown.
5. While the dessert bakes, combine honey, water, cinnamon, and cloves in a saucepan and bring to a boil. Reduce heat and simmer for 5 minutes, then remove from heat and let cool slightly.
6. Once the dessert has cooled for a few minutes, cut into squares and pour the honey syrup over each piece, allowing it to soak in. Allow to cool completely before serving.
7. Sprinkle with cinnamon and serve chilled.

Chef’s Insight

The combination of baklava and galaktoboureko is a delightful exploration of Greek flavors and textures, creating a truly unique dessert experience.

Notes

This dessert is best enjoyed chilled, allowing the flavors to meld and the syrup to soak in.