Stelios Parliaros’ Galaktoboureko

Name: Galaktoboureko
Prep time: 40 min
Cook time: 40 min
Total time: 1 h 40 min
Cuisine: Greek
Ingredients: 700 ml fresh full-fat milk; 300 g sour cream (I recommend 36% fat); 160 g sugar; 80 g cornflour; 12 egg yolks; 14 large filo pastry sheets; 300 g unsalted butter (melted, for brushing); 500 g sugar; 350 ml water; 50 g glucose

Stelios Parliarosʼ Galaktoboureko recipe tastes incredible. See ingredients & method below.

Galaktoboureko is my favourite dessert!

The secrets of success are twofold: the crispy filo and the right syrup.... More

prep

cook

yield

difficulty

Pairs with

Malagousia

Moscato d'Asti

Ingredients

For the Cream

700 ml fresh full-fat milk
300 g sour cream (I recommend 36% fat)
160 g sugar
80 g cornflour
12 egg yolks
14 large filo pastry sheets
300 g unsalted butter (melted, for brushing)

Syrup

500 g sugar
350 ml water
50 g glucose

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Method

Tips

Syrup

Combine the ingredients for the syrup in a medium saucepan over medium heat. Bring to the boil and cook for 2 minutes.
Set aside to cool.

Cream

In another saucepan over medium heat, combine the milk and cream and gently bring to the boil.
At the same time, combine the sugar, cornflour and the egg yolks.
Just before the milk boils, take it off the heat and pour one-third of the milk mixture into the egg mixture and mix.
Now transfer the egg mixture back into the milk and return to the heat.
Stir constantly with a whisk until the cream thickens and begins to boil.
Remove the pot from the heat.
Preheat oven to 160°C fan-forced (180°C conventional).
Grease a 25 x 30 cm baking pan (or another of similar dimensions) with melted butter and lay half of the filo pastry sheets inside, one on top of the other. Each filo pastry sheet we place, brush it well with butter and leave its edges hanging outside the baking pan.
Pour the hot cream mixture on top and spread it evenly.
Fold the edges of the filo pastry sheets inwards, so that they half-cover the cream mixture. Brush with butter. Cut the rest of the sheets into the dimensions of the baking pan (so that they are not leftover) and lay them on the surface of the cream, one on top of the other, buttering them well.
With a sharp knife, carefully carve the dessert into square pieces and bake for at least 1 hour, until the pastry is golden brown.
Once cooked, remove from oven and pour the syrup over the entire surface, little by little, with a ladle.
Let it cool and absorb the syrup.

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Thank you. Your feedback has been sent successfully.

Have you tried this recipe?
We’d love to hear what you think

Stelios Parliaros’ Galaktoboureko

Stelios Parliarosʼ Galaktoboureko recipe tastes incredible. See ingredients & method below.

Galaktoboureko is my favourite dessert!

The secrets of success are twofold: the crispy filo and the right syrup.... More

prep

cook

yield

difficulty

Pairs with

Malagousia

Moscato d'Asti

Ingredients

For the Cream

700 ml fresh full-fat milk
300 g sour cream (I recommend 36% fat)
160 g sugar
80 g cornflour
12 egg yolks
14 large filo pastry sheets
300 g unsalted butter (melted, for brushing)

Syrup

500 g sugar
350 ml water
50 g glucose

Method

Syrup

Combine the ingredients for the syrup in a medium saucepan over medium heat. Bring to the boil and cook for 2 minutes.
Set aside to cool.

Cream

In another saucepan over medium heat, combine the milk and cream and gently bring to the boil.
At the same time, combine the sugar, cornflour and the egg yolks.
Just before the milk boils, take it off the heat and pour one-third of the milk mixture into the egg mixture and mix.
Now transfer the egg mixture back into the milk and return to the heat.
Stir constantly with a whisk until the cream thickens and begins to boil.
Remove the pot from the heat.
Preheat oven to 160°C fan-forced (180°C conventional).
Grease a 25 x 30 cm baking pan (or another of similar dimensions) with melted butter and lay half of the filo pastry sheets inside, one on top of the other. Each filo pastry sheet we place, brush it well with butter and leave its edges hanging outside the baking pan.
Pour the hot cream mixture on top and spread it evenly.
Fold the edges of the filo pastry sheets inwards, so that they half-cover the cream mixture. Brush with butter. Cut the rest of the sheets into the dimensions of the baking pan (so that they are not leftover) and lay them on the surface of the cream, one on top of the other, buttering them well.
With a sharp knife, carefully carve the dessert into square pieces and bake for at least 1 hour, until the pastry is golden brown.
Once cooked, remove from oven and pour the syrup over the entire surface, little by little, with a ladle.
Let it cool and absorb the syrup.

Tips

You can make it chocolate by melting 200g of grated chocolate couverture into the cream mixture.
Pair this dish with a late harvest Malagousia or Moscato d' Asti.