Low Sodium Galaktoboureko

Indulge in the creamy, flaky decadence of **Low Sodium Galaktoboureko**, a lighter twist on the traditional Greek dessert that's perfect for anyone looking to enjoy bold Mediterranean flavors with less salt. This recipe layers buttery, crispy phyllo dough with a luscious semolina-based custard infused with fragrant vanilla and zesty lemon, all crowned with a touch of homemade honey syrup. The low-sodium milk ensures the custard is smooth and flavorful without compromising dietary needs, while the honey syrup adds natural sweetness, beautifully balancing the richness. Perfect for special occasions or as an elegant after-dinner treat, this low-sodium dessert is a showstopper that proves you don’t need excess salt to create a stunning, crowd-pleasing dish. Serve it warm or at room temperature for a slice of Mediterranean indulgence!

Nutriscore Rating: 62/100

Prep Time:40 mins

Cook Time:60 mins

Total Time:100 mins

Servings: 10

Ingredients

• 1 package Phyllo dough (about 15 sheets)
• 100 grams Unsalted butter, melted
• 120 grams Semolina flour
• 1 liters Low-sodium milk
• 200 grams Granulated sugar
• 4 large Eggs
• 1 teaspoon Vanilla extract
• 1 from 1 lemon Lemon zest
• 100 grams Honey
• 120 milliliters Water
• 1 whole Cinnamon stick
• 1 tablespoon Lemon juice

Directions

Step 1

Preheat the oven to 180°C (350°F).

Step 2

Start by preparing the custard. In a large saucepan, heat the low-sodium milk over medium heat until warm but not boiling.

Step 3

Gradually whisk in semolina flour, stirring constantly to avoid lumps, until the mixture thickens slightly, about 5-7 minutes.

Step 4

Remove the saucepan from heat and stir in the granulated sugar. Allow to cool slightly.

Step 5

In a separate bowl, beat the eggs until frothy, then add to the semolina mixture along with the vanilla extract and lemon zest, stirring continuously until smooth. Set aside.

Step 6

For the syrup, combine honey, water, cinnamon stick, and lemon juice in a small saucepan. Bring to a boil, then reduce heat and simmer for about 8-10 minutes until slightly thickened. Let cool to room temperature and remove the cinnamon stick.

Step 7

Prepare a 9x13-inch baking dish by brushing it with some of the melted unsalted butter. Lay a sheet of phyllo dough in the dish, allowing edges to overhang, and brush with more butter. Repeat with 5 more sheets.

Step 8

Pour the semolina custard evenly over the phyllo layers. Fold the overhanging edges of the phyllo over the custard.

Step 9

Place remaining phyllo sheets on top, brushing each with melted butter. Trim any overhang to fit, brushing top layer with remaining butter.

Step 10

Using a sharp knife, score the top layers of phyllo into square or diamond shapes, being careful not to cut into the custard layer.

Step 11

Bake in the preheated oven for 45-60 minutes, or until the top is golden brown and crispy.

Step 12

Once removed from the oven, immediately pour the cooled honey syrup evenly over the hot pastry.

Step 13

Allow the Galaktoboureko to absorb the syrup and cool before serving. Serve warm or at room temperature.

Nutrition Facts

Serving size	(2124.5g)

Amount per serving	% Daily Value*
Calories	3380.1

Total Fat 119.9g	0%
Saturated Fat 65.5g	0%
Polyunsaturated Fat 0.0g
Cholesterol 1004.0mg	0%
Sodium 868.7mg	0%
Total Carbohydrate 506.1g	0%
Dietary Fiber 10.2g	0%
Total Sugars 336.2g
Protein 87.2g	0%

Vitamin D 580.7IU	0%
Calcium 1478.2mg	0%
Iron 8.7mg	0%
Potassium 2394.0mg	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: 31.3%

Protein: 10.1%

Carbs: 58.6%