Best Greek Desserts: Galaktoboureko
Best Greek Desserts: Galaktoboureko is what we are making this week. Greek Easter means a lot of cooking…I mean a lot! I traditionally make Galaktoboureko every Easter and this year is no different. Galaktoboureko is a Greek dessert most commonly made in a rectangular pan or individual-sized rolls. It consists of many layers of phyllo, butter, and delicious creamy custard.
I always like a modern take on a classic so this recipe Martha Stewart recipe (from 20 years ago) for individual Galaktoboureko is my go-to! Since you have to work quickly when working with phyllo, it is a great recipe to make with family and friends. Luckily, I have my favorite baker helping me for the last 4 years, my daughter Lilliana.
Best Greek Desserts: Galaktoboureko – Chrisa’s Tips
- Don’t forget to remove the phyllo from the freezer and let it defrost overnight in the refrigerator or for at least 3 hours at room temperature. This is very important since the phyllo is very delicate and will tear easily if not defrosted properly.
- Don’t forget to remove 1 stick of unsalted butter from the refrigerator since you will need this to be room temperature.
- Make the custard a day in advance since it needs to cool before you can assemble the individual purses. For some reason when I do this, it feels like much less of a time commitment.
- I add 2 to 3 teaspoons vanilla extract instead of just 1 teaspoon
- You can also add lemon or orange zest
- Instead of a baking sheet, try baking the purses in a buttered muffin tray, it helps keep their shape.
- Add a loose sheet of foil to loosely cover the purse for the last half of baking time to avoid burning the phyllo tips.
- Don’t add syrup (last step) to any you may not serve at a later date. It helps them from getting too soggy too fast.