Greek Galaktoboureko Recipe

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Greek Galaktoboureko
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Ingredients
14
Count
Nutrition
1644
Calories
Total time
46
Minutes
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Ingredients:

  • 2 cups sugar
  • 1 cup water
  • 1 tbsp finely grated orange rind
  • 1 tbsp orange flower water
  • 3 tbsp orange juice
  • 2 quarts milk
  • 1 cup sugar
  • 12 large eggs
  • 2 tsp vanilla
  • 1 pinch salt

Directions:

  1. Note: Orange flower water can be found in Middle Eastern grocers, near where they sell the Rose water.
  2. To make the syrup, place all syrup ingredients in a saucepan and bring to a boil.
  3. Cook for 10 minutes, skimming off any foam; remove from heat and cool.
  4. To prepare the custard, place milk and sugar in a small saucepan and heat until very hot; stir in Cream of Wheat, then add butter and salt.
  5. Cook until thickened and smooth, stirring constantly, then remove from heat and allow to cool to room temperature.
  6. Beat together eggs and vanilla in a large bowl until light and fluffy; stir in cooled custard and mix thoroughly.
  7. Preheat oven to 350 degrees F.
  8. To prepare pastry, grease an 11x17-inch baking pan with butter.
  9. Unwrap phyllo, laying out flat, and covering with damp towels when not getting pastry (to keep from drying out).
  10. Lay 1 sheet of phyllo across the baking sheet and brush with butter (use a pastry brush for this) (cover remaining phyllo while you do this).
  11. Repeat with more sheet of phyllo to make an 8-sheet layer.
  12. Pour the custard on top of the 8 buttered sheets and spread it out evenly with a spatula.
  13. Repeat the process of the phyllo, covering the custard with 8 more buttered sheets.
  14. When you have those done, take a sharp knife a punch some breathing holes in the top (as you would for a pie).
  15. Place the galaktoboureko in a preheated oven and bake for 45-60 min, or until custard is set and the pastry shakes loose from the edges of the pan.
  16. Allow the galaktaboureko to cool about 30 minutes, thenpour the syrup evenly over the pastry.
  17. Allow it to cool completely before cutting and serving (it is best served chilled or at room temp).
  18. Serves up to 48, depending on size (diamond shape is the recommended cut).
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 1644.12 Kcal (6884 kJ)
Calories from fat 613.85 Kcal
% Daily Value*
Total Fat 68.21g 105%
Cholesterol 689.81mg 230%
Sodium 1142.84mg 48%
Potassium 1171.78mg 25%
Total Carbs 209.18g 70%
Sugars 114.16g 457%
Dietary Fiber 4.06g 16%
Protein 48.07g 96%
Vitamin C 7.3mg 12%
Vitamin A 0.6mg 19%
Iron 20.3mg 113%
Calcium 1101mg 110%
Amount Per 100 g
Calories 161.27 Kcal (675 kJ)
Calories from fat 60.21 Kcal
% Daily Value*
Total Fat 6.69g 105%
Cholesterol 67.66mg 230%
Sodium 112.1mg 48%
Potassium 114.94mg 25%
Total Carbs 20.52g 70%
Sugars 11.2g 457%
Dietary Fiber 0.4g 16%
Protein 4.71g 96%
Vitamin C 0.7mg 12%
Vitamin A 0.1mg 19%
Iron 2mg 113%
Calcium 108mg 110%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 37.8
    Points
  • 44
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium

Bad Points

  • High in Sodium,
  • High in Sugar,
  • High in Total Fat

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