1. Add the Syrup:
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Once the galaktoboureko is baked, remove it from the oven and immediately pour the cooled syrup evenly over the hot pastry. Make sure to pour the syrup into the scored lines to allow it to soak through.
2. Let it Rest:
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Allow the galaktoboureko to cool completely, giving the syrup time to absorb and infuse the pastry with flavor.
Variations
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Orange Galaktoboureko: Add orange zest to the custard and use orange juice in the syrup for a citrusy twist.
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Chocolate Galaktoboureko: Add a layer of chocolate chips between the custard and phyllo layers for a decadent chocolate-filled version.
Tips
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Work Quickly with Phyllo: Phyllo dough dries out quickly, so work fast and keep the sheets you’re not using covered with a damp cloth.
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Custard Consistency: Be sure to cook the custard until it’s thick but still pourable. It will firm up as it cools.
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Syrup Temperature: It’s important that the syrup is cool when poured over the hot pastry, ensuring it’s absorbed properly without making the phyllo soggy.
Galaktoboureko is the perfect dessert for those who love rich, creamy flavors paired with a flaky, crispy texture. This classic Greek treat is a delightful way to end any meal, offering a satisfying balance of sweetness and tanginess from the lemon syrup, combined with the luxurious custard filling. While it may take some time to prepare, the reward of biting into a piece of Traditional Greek Galaktoboureko is well worth the effort.
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