Galaktoboureko Galore
A Greek-inspired dessert with a twist, featuring a creamy, oozing filling inside a crispy, savory galaktoboureko pastry.
Ingredients
- ●1 package (usually 20-24 sheets) Phyllo dough
- ●Homemade or store-bought (1 sheet) Savory galaktoboureko pastryFor the twist
- ●1 cup Greek yogurt
- ●1 tablespoon Honey
- ●1 teaspoon Lemon zest
- ●2 tablespoons Semolina flour
- ●1 tablespoon Buckwheat honey
- ●1/4 cup, chopped Oven-roasted pistachios
- ●1 cup Galaktoboureko filling (store-bought or home-made)
Instructions
- 1
Preheat the oven to 375°F (190°C).
- 2
Thaw the phyllo dough according to the package instructions.
- 3
Place a sheet of phyllo dough in the bottom of a 9x13-inch baking dish.
- 4
Brush the phyllo dough with melted butter.
- 5
Repeat the process with 3 more sheets of phyllo dough, brushing each one with melted butter.
- 6
Spread the galaktoboureko filling evenly over the phyllo dough.
- 7
Fold the phyllo dough over the filling to create a seal.
- 8
Brush the top of the pastry with melted butter.
- 9
Bake the galaktoboureko for 25-30 minutes, or until golden brown.
- 10
While the galaktoboureko is baking, mix together the Greek yogurt, honey, lemon zest, and semolina flour in a small bowl.
- 11
Remove the galaktoboureko from the oven and let it cool for 5 minutes.
- 12
Drizzle the yogurt mixture over the top of the galaktoboureko.
- 13
Sprinkle the buckwheat honey and oven-roasted pistachios over the top of the yogurt mixture.
- 14
Serve warm or at room temperature.