Vegan Galaktoboureko

Indulge in the rich, decadent flavors of Vegan Galaktoboureko, a plant-based take on the classic Greek dessert. This recipe features velvety semolina custard infused with vanilla and zesty lemon, enveloped in layers of golden, crispy vegan phyllo dough. A fragrant syrup made with sugar, lemon juice, cinnamon, and orange peel is generously poured over the baked pastry, adding a delightful sweetness that perfectly complements its flaky texture. Completely free of dairy and eggs, this vegan twist maintains all the traditional charm while being more inclusive. Perfect for special occasions or as a crowd-pleasing dessert, this treat is sure to impress with its balance of creamy custard and syrup-soaked crunch. Whether you’re new to Greek cuisine or a seasoned enthusiast, this Vegan Galaktoboureko is an irresistible way to satisfy your sweet tooth.

Nutriscore Rating: 57/100

Prep Time:30 mins

Cook Time:60 mins

Total Time:90 mins

Servings: 8

Ingredients

• 1 package Vegan phyllo dough
• 120 ml Olive oil or melted coconut oil
• 1 liter Almond milk
• 150 g Fine semolina
• 150 g Granulated sugar
• 2 tbsp Cornstarch
• 1 tbsp Vanilla extract
• 1 Zest of a lemon
• 240 ml Water
• 200 g Granulated sugar for syrup
• 2 tbsp Lemon juice
• 1 Cinnamon stick
• 3 strips Orange peel

Directions

Step 1

Preheat your oven to 180°C (350°F).

Step 2

In a large saucepan, bring the almond milk to a simmer over medium heat.

Step 3

Whisk in the semolina and sugar, stirring constantly until the mixture thickens, about 10 minutes.

Step 4

Dissolve cornstarch in a little cold water, then add to the semolina mixture and cook for an additional 2 minutes.

Step 5

Remove from heat and stir in vanilla extract and lemon zest. Let the custard cool slightly.

Step 6

Grease a 9x13-inch baking dish with a little oil.

Step 7

Unroll the phyllo dough and cover with a damp cloth to prevent drying.

Step 8

Place one sheet of phyllo dough in the bottom of the prepared dish, brushing lightly with oil. Repeat with half of the package, oiling each layer.

Step 9

Pour the cooled custard over the layered phyllo in the dish.

Step 10

Cover the custard with the remaining phyllo dough, brushing with oil between each layer.

Step 11

Trim any excess phyllo from the edges and tuck them in to seal.

Step 12

With a sharp knife, score the top layers into squares or diamonds.

Step 13

Bake in preheated oven for 45-50 minutes, until golden and crisp.

Step 14

While the pastry bakes, make the syrup by combining water, sugar, lemon juice, cinnamon stick, and orange peel in a saucepan.

Step 15

Bring the mixture to a simmer and cook for 5-7 minutes until slightly thickened. Remove from heat and discard the cinnamon and orange peel.

Step 16

Once baked, remove the galaktoboureko from the oven and immediately pour the syrup evenly over the pastry.

Step 17

Allow to cool at room temperature for the syrup to absorb fully before serving.

Nutrition Facts

Serving size	(1386.9g)

Amount per serving	% Daily Value*
Calories	3870.8

Total Fat 138.2g	0%
Saturated Fat 18.0g	0%
Polyunsaturated Fat 0.0g
Cholesterol 0mg	0%
Sodium 1149.1mg	0%
Total Carbohydrate 643.3g	0%
Dietary Fiber 9.1g	0%
Total Sugars 353.1g
Protein 35.7g	0%

Vitamin D 0.3IU	0%
Calcium 89.4mg	0%
Iron 7.3mg	0%
Potassium 534.0mg	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: 31.4%

Protein: 3.6%

Carbs: 65.0%