Ambrosial Galaktoboureko – A Greek Vegetarian Delight

Allergens

None

Ingredients

• 3 cups semolina flour 2 cups almond milk 1 cup granulated sugar 4 large eggs Zest of 1 lemon Juice of 1/2 lemon 1 teaspoon vanilla extract 16 sheets of phyllo pastry, thawed 3/4 cup vegan butter, melted 1/2 cup powdered sugar, for dusting

Instructions

1. In a medium saucepan, combine the semolina flour and almond milk over medium heat. Cook, stirring constantly, until thickened to a pudding like consistency.
2. Remove from heat and whisk in the granulated sugar, eggs, lemon zest, lemon juice, and vanilla extract until well combined. Set aside to cool slightly.
3. Preheat your oven to 350°F (180°C). Grease a 9x13 inch baking pan.
4. Lay down two sheets of phyllo pastry, brushing each with melted butter. Repeat this process, adding two more layers of phyllo and brushing them with butter as well.
5. Pour the cooled semolina custard onto the layered phyllo sheets in the baking pan and spread evenly.
6. Add four more layers of phyllo pastry on top of the custard, buttering each layer as you go.
7. With a sharp knife, trim any excess phyllo hanging over the sides of the pan. Then, with a fork or sharp knife, gently score the top layer of pastry into 6 equal portions.
8. Bake in the preheated oven for 35 40 minutes, until golden and crisp. Remove from oven and let cool completely before cutting.
9. When ready to serve, dust with powdered sugar and enjoy the ambrosial delight of Galaktoboureko.

Chef’s Insight

The perfect balance of flaky pastry and creamy custard makes this dessert irresistible.

Notes

This Galaktoboureko recipe is not only a delightful treat but also a versatile dessert that can be served warm or chilled.