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Gluten Free Galaktoboureko – Greek Dessert with Semolina Custard in Phyllo Crust Sheet

Yields20 ServingsPrep Time15 minsCook Time40 minsTotal Time55 mins

Gluten Free Galaktoboureko, a Greek Dessert with Semolina Custard in Gluten Free Phyllo Crust Sheet. A dessert for any season and time of the day.

 20 gluten free Crust Sheets (see recipe here), 24cm/9 ½”
 150 g cow's or goat's butter, melted
for syrup
 200 ml water
 350 g granulated sugar
 2 tbsp honey
 2 sticks cloves (optional)
 1 stick stick of cinnamon (optional)
 ½ small lemon, juice and peel cut into ribbons or a slice
for custard cream
 650 ml milk
 ⅔ cup granulated sugar
 ⅔ cup polenta
 125 g cow's or goat's butter
 1 tsp vanilla extract
for decoration (optional)
 icing sugar
for custard cream
1

First you make the custard cream, so to cool down until you use it.
Place a saucepan, on a medium to high heat, with all the ingredients for the cream. Stir constantly until the cream thickens and then remove it from the heat.

for syrup
2

Then you continue by making the syrup to let it cool, also.

3

In a saucepan over high heat, put sugar, water, honey, cinnamon stick, cloves and lemon peel.

4

Once it comes to a boil and the sugar melts and the mixture becomes transparent, pour the lemon juice, let it boil for 1-2 more minutes. Τhen remove it from the heat and let it cool.

for Galaktoboureko - pipe shaped
5

Preheat the oven to 200°C / 400°F.

6

Butter a baking pan approximately 32Χ26cm/12.5”X10” inches.

7

On a Phyllo Crust Sheet with a help of a brush, smear the entire surface with butter and then add a little cream.

8

Wrap it in pipe shape and place it in the pan. In Greece we also do this wrap at sarmas which is vine or cabbage leaves, stuffed with rice.

9

We repeat the whole process until all the Phyllo Crust Sheets are finished and the pan is full.

10

Spread the melted butter that has been left over on all the pipes shaped galaktoboureko.

11

Bake at 200°C / 400°F for about 40 Minutes until gets a golden brown color.

12

As soon as you take the pan out of the oven, pour the syrup, little by little, on the hot baking pan with pipes shaped galaktoboureko. Don't be afraid if the syrup foams, it usually does and soaks up the liquid syrup immediately.

13

Let it cool well so to absorb all the syrup. Better leave it over a night, about 10 hours.

14

When it's time to serve, decorate it with sift icing sugar on top.

Nutrition Facts

Servings 0