Gluten-Free Galaktoboureko

Indulge in the sweet, creamy decadence of *Gluten-Free Galaktoboureko*, a reimagined version of the classic Greek dessert that’s perfect for those with gluten sensitivities. This recipe features layers of delicate gluten-free phyllo dough, meticulously brushed with melted butter, and a velvety custard made from whole milk, fine cornmeal, vanilla, and eggs. The baked masterpiece is then drenched in a fragrant syrup infused with lemon and cinnamon, creating a delightful balance of richness and zest. With its golden, flaky layers and luscious filling, this gluten-free dessert is a show-stopping treat for special occasions or any time you crave a taste of Greece. Perfectly sweet, beautifully textured, and irresistibly syrup-soaked, this recipe will quickly become a family favorite!

Nutriscore Rating: 57/100

Prep Time:30 mins

Cook Time:60 mins

Total Time:90 mins

Servings: 12

Ingredients

• 16 sheets Gluten-free phyllo dough
• 150 grams Unsalted butter, melted
• 1000 milliliters Whole milk
• 200 grams Granulated sugar
• 100 grams Fine cornmeal
• 1 tablespoon Vanilla extract
• 5 large Eggs
• 450 milliliters Water
• 400 grams Granulated sugar (for syrup)
• 1 whole Lemon
• 1 stick Cinnamon stick

Directions

Step 1

Preheat your oven to 180°C (350°F).

Step 2

Begin by preparing the custard filling. In a large saucepan over medium heat, combine the milk and sugar, stirring occasionally until the sugar dissolves.

Step 3

Gradually whisk in the cornmeal, stirring constantly to prevent lumps. Continue cooking until the mixture thickens, around 5 minutes.

Step 4

Remove the saucepan from heat and stir in the vanilla extract.

Step 5

In a separate bowl, whisk the eggs thoroughly. Slowly add some of the hot milk mixture into the eggs to temper them, then return the egg mixture back into the saucepan, stirring continuously.

Step 6

Once the custard is smooth and thoroughly combined, let it cool to room temperature.

Step 7

Grease a 9x13-inch baking pan with a little melted butter.

Step 8

Place one gluten-free phyllo sheet in the pan, brushing it with melted butter. Repeat the process with seven more sheets, layering and buttering each one.

Step 9

Pour the cooled custard over the buttered phyllo sheets, spreading it evenly.

Step 10

Continue layering the remaining eight phyllo sheets on top of the custard, buttering each one as you go.

Step 11

Lightly score the top layer of phyllo sheets to make serving easier once baked, but don't cut through to the bottom.

Step 12

Bake the Galaktoboureko in the preheated oven for about 45-50 minutes, or until golden brown.

Step 13

While the dessert is baking, prepare the syrup. In a saucepan over medium heat, combine the water, sugar, the juice of one lemon, the lemon peel, and the cinnamon stick.

Step 14

Bring the mixture to a boil, then reduce the heat to a low simmer. Allow it to simmer for about 10 minutes until slightly thickened.

Step 15

Once the Galaktoboureko is baked, remove it from the oven and let it cool slightly for about 5 minutes.

Step 16

Carefully remove the lemon peel and cinnamon stick from the warm syrup, then slowly pour the syrup evenly over the baked pastry.

Step 17

Allow the dessert to absorb the syrup and cool completely at room temperature before slicing and serving.

Nutrition Facts

Serving size	3109 grams (3109.0g)

Amount per serving	% Daily Value*
Calories	5767

Total Fat 196.40g	252%
Saturated Fat 104.20g	521%
Polyunsaturated Fat 1.20g
Cholesterol 1381mg	460%
Sodium 1900mg	83%
Total Carbohydrate 930.30g	338%
Dietary Fiber 10.30g	37%
Total Sugars 654.30g
Protein 90.30g	181%

Vitamin D 659IU	3294%
Calcium 1521mg	117%
Iron 13mg	69%
Potassium 2352mg	50%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 30.2%

Protein: 6.2%

Carbs: 63.6%