Ingredients and Weight:
- 1 pound phyllo dough
- 1 gallon whole milk
- 1 cup granulated sugar
- 1/2 cup cornstarch
- 1/4 cup unsalted butter
- 1 teaspoon vanilla extract
- 1/2 cup chopped walnuts
- 1/4 cup honey
- 1 tablespoon ground cinnamon
Preparation Time: 60 minutes
Cooking Time: 45 minutes
Difficulty Level: 3
Preparation Method Steps:
- Preheat oven to 350°F (175°C).
- Grease a 13x9 inch baking dish.
- In a large saucepan, whisk together the milk, sugar, and cornstarch.
- Bring to a simmer over medium heat, stirring constantly, until the mixture thickens.
- Remove from heat and stir in the butter and vanilla extract.
- In a separate bowl, combine the chopped walnuts and honey.
- Layer half of the phyllo dough sheets into the prepared baking dish, brushing each sheet lightly with butter.
- Spread half of the honey-walnut mixture over the phyllo dough.
- Pour half of the milk mixture over the walnuts.
- Repeat layers with the remaining phyllo dough, honey-walnut mixture, and milk mixture.
- Score the top of the phyllo dough into diamond shapes.
- Sprinkle with ground cinnamon.
- Bake for 45 minutes, or until golden brown.
- Allow to cool slightly before serving.
Nutritional Information:
- Calories: 350 per serving
- Fat: 15 grams
- Carbohydrates: 45 grams
- Protein: 10 grams
Dish Characteristics:
- Creamy and custard-filled
- Rich and flavorful
- Sweet and nutty
- Perfect dessert for a special occasion
User Comments:
- "Delicious and authentic Greek treat!"
- "The perfect balance of sweetness and creaminess."
- "The walnuts add a nice crunch and texture."
- "Easy to make and impressive to serve."
- "A must-try for any dessert lover."
Special Precautions and Tips:
- Use fresh phyllo dough for best results.
- If you don't have time to score the top of the phyllo dough, you can simply brush it with melted butter before baking.
- Be careful not to overbake the galaktoboureko, as it can become dry.
- Serve warm or cold with a dollop of whipped cream or vanilla ice cream.
