Honey-Walnut Galaktoboureko

Allergens

Eggs, Milk, Nuts

Ingredients

• 1. 30 sheets phyllo dough 2. 4 cups milk 3. 2 cups sugar 4. 6 large eggs 5. 1 cup walnuts, finely chopped 6. 1/2 cup honey 7. 2 tablespoons butter, melted 8. 1 teaspoon vanilla extract 9. Powdered sugar, for dusting

Instructions

1. Preheat oven to 350°F (180°C). In a large bowl, whisk together milk, 1 cup sugar, eggs, and vanilla extract until well combined. Set aside.
2. On a clean work surface or countertop, lay out phyllo sheets one at a time, brushing each with melted butter and sprinkling walnuts evenly on top. Fold the sheet in half lengthwise and continue this process until all 30 sheets are used.
3. Carefully transfer the stacked phyllo dough into a 9x13 inch baking dish, pressing gently to fit the shape of the pan. Pour the custard mixture evenly over the phyllo layers.
4. Bake for 45 50 minutes, or until the top layer of phyllo turns golden brown and the custard is set. Remove from oven and let cool slightly on a wire rack.
5. In a small saucepan, combine honey and remaining 1 cup sugar over medium heat, stirring until the mixture comes to a boil. Reduce heat and simmer for 3 4 minutes, or until slightly thickened.
6. Drizzle the honey syrup evenly over the cooled galaktoboureko and let sit for at least 10 minutes before cutting into squares.
7. Serve dusted with powdered sugar and a warm smile.

Chef’s Insight

The perfect balance of sweet and crunchy, this dessert is a testament to the versatility and beauty of Greek cuisine.

Notes

To add even more flavor, consider infusing the milk with cinnamon or vanilla beans before mixing with other ingredients.