Sugar-Free Galaktoboureko

Indulge guilt-free in the velvety, aromatic delight of sugar-free galaktoboureko, a healthier twist on the classic Greek dessert. This recipe combines luscious semolina custard infused with warm vanilla and bright orange zest, layered between sheets of golden, flaky phyllo dough. Sweetened naturally with stevia and erythritol, this dessert skips the sugar without sacrificing flavor. A glistening sugar-free syrup, scented with cinnamon and lemon, is poured over the baked pastry, creating a beautifully moist texture and irresistible shine. Perfect for special occasions or as a sophisticated treat, this decadent yet light dessert is easy to prepare, with simple steps for mastering the custard and phyllo layers. Enjoy a traditional Mediterranean dessert that's both satisfying and health-conscious!

Nutriscore Rating: 66/100

Prep Time:30 mins

Cook Time:60 mins

Total Time:90 mins

Servings: 8

Ingredients

• 250 grams Phyllo dough
• 150 grams Butter, melted
• 150 grams Semolina
• 1 liter Milk
• 4 large Eggs
• 1 teaspoon Vanilla extract
• 50 grams Stevia
• 1 tablespoon Orange zest
• 2 tablespoons Cornstarch
• 500 ml Water
• 100 grams Erythritol
• 1 whole Cinnamon stick
• 1 tablespoon Lemon juice

Directions

Step 1

Preheat your oven to 350°F (175°C).

Step 2

Start by making the custard. In a large saucepan, heat the milk until it is about to boil.

Step 3

Slowly add the semolina to the hot milk, whisking continuously to prevent lumps. Cook on medium heat until the mixture thickens.

Step 4

In a separate bowl, whisk together the eggs, stevia, cornstarch, vanilla extract, and orange zest.

Step 5

Temper the egg mixture by slowly adding a spoonful of the hot semolina mixture while whisking constantly. Once tempered, add the egg mixture back into the saucepan.

Step 6

Cook the custard over low heat, stirring constantly until it thickens further, around 5-7 minutes. Set aside to cool slightly.

Step 7

Brush a rectangular baking dish with melted butter. Layer half of the phyllo sheets in the dish, brushing each sheet generously with melted butter.

Step 8

Once the phyllo layers are ready, pour the warm custard over them, spreading it evenly.

Step 9

Cover the custard with the remaining phyllo sheets, again brushing each with melted butter. Tuck in any overhanging edges.

Step 10

Using a sharp knife, score the top phyllo sheets into desired portion sizes, taking care not to cut all the way through to the custard.

Step 11

Bake in the preheated oven for about 40 minutes, or until the phyllo is golden brown and crispy.

Step 12

Meanwhile, prepare the syrup. In a small saucepan, combine water, erythritol, cinnamon stick, and lemon juice. Bring to a boil and then simmer for 10 minutes. Remove the cinnamon stick and set the syrup aside to cool.

Step 13

Once the galaktoboureko is out of the oven, immediately pour the cooled syrup evenly over the hot dessert. Let it soak and set for at least 30 minutes before serving.

Step 14

Serve warm or at room temperature. Enjoy your sugar-free galaktoboureko!

Nutrition Facts

Serving size	(2491.3g)

Amount per serving	% Daily Value*
Calories	3249.7

Total Fat 173.6g	0%
Saturated Fat 96.4g	0%
Polyunsaturated Fat 0.7g
Cholesterol 1164.3mg	0%
Sodium 2144.9mg	0%
Total Carbohydrate 415.4g	0%
Dietary Fiber 17.9g	0%
Total Sugars 52.9g
Protein 98.0g	0%

Vitamin D 691.7IU	0%
Calcium 1526.7mg	0%
Iron 10.4mg	0%
Potassium 2442.8mg	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: 43.2%

Protein: 10.8%

Carbs: 46.0%