Vegan Galaktoboureko
Author/ Συγγραφέας:
Recipe type/ Τύπος Πιάτου: Dessert
Cuisine/ Κουζίνα: Greek
Ingredients/ Συστατικά
For the Cream
  • 800 ml / 27 fl oz. almond milk
  • 100 gr. / 3.5 oz. sugar
  • 2 tsp agar flakes
  • 50 gr. / 1.7 oz. fine semolina
  • 30 gr. / 1 oz. corn starch
  • 1 tsp vanilla extract
  • 40 gr. / 1.4 oz. margarine
For the Syrup
  • 500gr. / 17.5 oz. sugar
  • 300 gr. / 10.5 oz.water
  • 20 gr. / 1 tbsp glucose
  • ½ phyllo package which is 7 to 8 phyllo sheets cut in half
  • More melted margarine about ½ cup to brush the phyllo layers and pan
Instructions/ Εκτέλεση
  1. Preheat oven to 175°C / 350°F.
For the Syrup
  1. In a pot add all the ingredients and bring to boil in high heat
  2. Let it boil for 5 minutes from the moment it starts to boil.
  3. Remove from fire and let it cool.
For the Cream
  1. Place all the ingredients except the margarine in a pot and bring to boil stirring constantly.
  2. When the cream thickens add the margarine and whisk to melt.
  3. Remove from fire and set aside.
  4. Take a round pan with diameter 26 cm / 10 in. or a rectangular one that has couple of centimeters / one inch less length and width than your phyllo sheets.
  5. Brush with the melted margarine the pan and lay the first phyllo sheet.
  6. Brush it with margarine and lay a second phyllo sheet on top.
  7. Continue this pattern until you have used half the phyllo sheets.
  8. Pour the cream on top of the phyllo sheets and level it.
  9. Start laying the rest of phyllo sheets just like you did before adding the cream.
  10. Brush the last phyllo sheet with margarine too.
  11. With a sharp knife cut the phyllo sheets in pieces.
  12. Be careful we just embed the knife enough to cut just the upper phyllo sheets.
  13. Put in the oven and bake for about 40 to 45 minutes or until the phyllo has taken a nice golden color.
  14. Remove from the oven and hot as it is, with a ladle, pour the cold syrup.
  15. Let it stand to absorb the syrup and get cold and then cut and serve.
  16. You can dust some cinnamon on top which pairs perfectly.
Recipe by Culinary Flavors at