Dairy-Free Galaktoboureko

Indulge in the luxurious flavors of Dairy-Free Galaktoboureko, a modern twist on the classic Greek dessert that’s perfect for those seeking a plant-based alternative. Layers of crisp, golden phyllo pastry envelop a velvety semolina custard made with creamy almond milk, a hint of vanilla, and a touch of zesty lemon. This dairy-free masterpiece is finished with a fragrant citrus syrup infused with orange zest and cinnamon, offering a delightful balance of sweetness and spice. Perfect for dinner parties or a sophisticated treat, this recipe proves you don’t need dairy to enjoy an authentic, decadent Galaktoboureko. Serve this irresistible dessert at room temperature, letting every syrup-soaked bite melt in your mouth.

Nutriscore Rating: 63/100

Prep Time:30 mins

Cook Time:60 mins

Total Time:90 mins

Servings: 8

Ingredients

• 12 sheets phyllo pastry
• 125 ml olive oil or coconut oil, melted
• 1000 ml almond milk
• 125 g fine semolina
• 150 g granulated sugar
• 1 tsp vanilla extract
• 30 g cornstarch
• 60 ml water
• 60 ml egg substitute (such as flax egg)
• 1 tsp lemon zest
• 1 cinnamon stick
• 250 ml water
• 200 g granulated sugar
• 1 tbsp lemon juice
• 1 tsp orange zest

Directions

Step 1

Preheat your oven to 350°F (175°C). Lightly grease a 9x13-inch baking dish with some of the melted olive or coconut oil.

Step 2

In a medium saucepan, bring 1000 ml of almond milk to a gentle simmer over medium heat.

Step 3

Gradually stir in the semolina and 150 g of granulated sugar, whisking constantly until the mixture thickens, about 5-6 minutes.

Step 4

Remove from heat and stir in vanilla extract, cornstarch mixed with 60 ml water, egg substitute, and lemon zest until smooth. Set the custard aside to cool slightly.

Step 5

Place the first sheet of phyllo pastry in the prepared baking dish. Brush lightly with melted oil. Repeat with six more sheets, brushing each with oil.

Step 6

Spread the semolina custard evenly over the phyllo layers.

Step 7

Cover the custard with the remaining sheets of phyllo, brushing each with oil, and tuck in the edges to seal the filling.

Step 8

Using a sharp knife, score the top layers in a diamond or square pattern.

Step 9

Bake in the preheated oven until golden-brown, approximately 45-50 minutes.

Step 10

While the pastry bakes, prepare the syrup. In a small saucepan, combine 250 ml water, 200 g granulated sugar, lemon juice, orange zest, and cinnamon stick. Bring to a boil over medium heat, then reduce to a simmer and cook for 10 minutes.

Step 11

Remove the cinnamon stick and let the syrup cool until the pastry is done.

Step 12

Once the Galaktoboureko is done baking, immediately pour the cooled syrup evenly over the hot pastry.

Step 13

Allow the dessert to cool completely to room temperature before serving, ensuring the syrup is fully absorbed.

Nutrition Facts

Serving size	(2124.7g)

Amount per serving	% Daily Value*
Calories	3783.4

Total Fat 152.2g	0%
Saturated Fat 21.4g	0%
Polyunsaturated Fat 2.7g
Cholesterol 0mg	0%
Sodium 912.3mg	0%
Total Carbohydrate 590.5g	0%
Dietary Fiber 15.6g	0%
Total Sugars 423.2g
Protein 30.3g	0%

Vitamin D 330.0IU	0%
Calcium 1777.1mg	0%
Iron 8.5mg	0%
Potassium 746.6mg	0%

*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: 35.6%

Protein: 3.1%

Carbs: 61.3%