This recipe of this wonderful Galactoboureko is simply mouthwatering. I have been making galaktoboureko for years now, and have perfected it down to a T. So, if you love Greek food and Greek desserts, you’re in for much delight here.
1 350 g (12.35 oz) pack firm silken tofu
4 heaped/rounded Tbsp Birds Eye Custard Powder (or cornstarch)
2½ Tbsp semolina
4 cups (1 L) soya milk, or other dairy free milk of your choice (must be creamy)
½ cup (125 mL) agave nectar
rind of ½ lemon (use a zester to achieve this)
1 270 g (9.5 oz) pack vegan filo (phyllo) pastry – around 6 sheets (I used the Jus Rol brand)
melted vegan butter, or coconut oil, for brushing
METHOD FOR FILLING
- Process the tofu and the rest of the ingredients (except for the milk) in your food processor for a few seconds.
- Next, add the milk, and process for ½ a minute.
- Meantime, grease a 9” x 12” (or else 8” x 8”) oven dish, and line with the filo sheets, making sure the edges overlap the dish. Then brush with coconut oil or butter. Use up half your sheets doing this (it doesn’t matter if you have to cut your sheets at some point – use kitchen scissors to do this).
- Now pour in the milk custard mix, ensuring you pour it gently.
- Layer the remaining filo sheets on top of the custard mix, with butter brushed in between each sheet. Make sure that you join the edges of the pastry with the overlapping pastry from the base, so that they merge – it doesn’t matter if there is still an overlap, as this adds both to the taste and texture, and the visual charm of it.
- Brush the remaining butter or oil on top, and place in a moderate 350ºF (180ºC) oven for around 40 minutes, or until golden on top, and set inside.
- Finally, pour the syrup on top of it, dust with cinnamon, and get ready for a great culinary sweet experience.
- Allow to cool before serving – it tastes best when chilled.
INGREDIENTS FOR TOPPING/SYRUP
¼ tsp ground cinnamon, for dusting
¼ cup (50 mL) agave nectar, or maple syrup
1 Tbsp (15 mL) freshly squeezed lemon juice
¼ cup (50 mL) water
- Place all the ingredients in a small saucepan, and heat gently whilst your pie is baking in the oven.
- Once the liquid has reduced, and become more of a syrup consistency, then it’s ready for pouring on your pie (once it has set, and the pastry is golden).
All recipes and content © Miriam Sorrell mouthwateringvegan.com 2010
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