One of my favorite recipes that I make over and over again is galaktoboureko (Greek custard mini pies). But this year I decided to try it in its vegan version. Rich cream, aroma that seduces you and crunchy phyllo. It is the vegan galaktoboureko and I present it to you with great pride.
What makes a galaktoboureko irresistible? The rich fragrant cream and the crunchy phyllo.
Since we are talking about a vegan galaktoboureko I will start by saying the following. The cream is made from almond milk and does not contain eggs. This may make you doubt its taste but believe me it is absolutely worthy of the classic. Suffice it to say that most, if not all, of those who have tried vegan galaktoboureko have stated that the cream is better than the classic one.
While the fat content of our favorite dessert was not of animal origin but of vegetable. Margarine therefore deservedly replaced the aroma-rich cow butter. I mention the characteristic of the aroma of the butter because the only thing that was missing from my vegan galaktoboureko is its aroma. However, the aroma of vanilla from the cream, but also of the lemon from the syrup are enough to seduce you.
So if you would like to try this delicious vegan galaktoboureko, all you have to do is get the following:
- almond milk
- brown sugar
- fine semolina
- vanilla extract or vanilla pods or vanillins
- phyllo dough sheets
In case you are a little more passionate then I will suggest you to make your own homemade almond milk. Recipe can be found here.
Like any syrupy dessert recipe, this one has a very basic point of attention. The syrup. So when syruping the dessert we should follow the following rule, cold syrup-hot dessert.
While, another thing to watch out for is the temperature of the cream. A necessary condition is not to add hot cream on the phyllo dough sheet. Once the cream is ready, cover it with a cling film and let it come to room temperature. If you are in a hurry and the temperature allows it, you can take it out on the balcony or add the pot in a basin full of cold water. In both cases you need to stir the cream regularly. But do not forget to cover it again with the cling film after each stirring.
Tip: For a more relaxed and carefree vegan galaktoboureko, try to prepare syrup and cream from the previous day.
Vegan galaktoboureko (custard mini pies)
For the custard
- 3 tea cups almond milk
- ½ tea cup brown sugar
- ½ tea cup fine semolina
- 2 tbsp margarine
- 1 vanilla pod
For the syrup
- 2 tea cups brown sugar
- 2 ½ tea cups water
- 1 tsp vanilla extract
- juice from ½ lemon
For the pies
- 450 gr phyllo dough sheets
- 250 gr margarine
For making the syrup
- Add the ingredients for the syrup in a small saucepan and bring to a boil. Once the boiling starts, boil for 2 minutes. Remove from the heat and allow to cool.2 tea cups brown sugar, 2 ½ tea cups water, 1 tsp vanilla extract, juice from ½ lemon
For making the custard
- In a saucepan over medium heat, add the almond milk and sugar. Bring to a boil.3 tea cups almond milk, ½ tea cup brown sugar
- Once it boils, add the semolina and whisk for 3-4 minutes, until the mixture thickens.½ tea cup fine semolina
- Add the margarine and vanilla seeds and continue whisking until the margarine is completely dissolved. Cover with cling film and set aside to come to room temperature.2 tbsp margarine, 1 vanilla pod
For the pies
- Melt the margarine in a small saucepan. Set aside.250 gr margarine
- Generously brush a baking pan with some of the melted margarine.
- Fold a phyllo dough sheet in half and sprinkle with some margarine.450 gr phyllo dough sheets
- Add 1.5 tbsp of the custard on the edge, fold the two sides lengthwise and roll. Add to the pan and continue with the rest.
- Pour the remaining margarine on top and brush the non-buttered spots.
- Bake in a preheated oven at 180°C for 35-40 minutes or until they get a nice golden color.
- Remove from the oven and add the cold syrup on the hot mini pies. Serve immediately.
So this was my recipe for one of my favorite syrupy Greek desserts, the adored galaktoboureko. Only I made it vegan, I gave you tips for its perfect syrup and a relaxing preparation.
I would be thrilled to hear from you. Even more, if you make my recipe and post a photo of it. Just don’t forget to share your photo under the hashtag #tetisflakes. Please do not hesitate to comment below or contact me on Instagram, or Facebook or Twitter!
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I am excited to try this recipe. I was a little confused with the measurements though as it says 3 tea cups of almond milk.
Hi Sam! So glad you wanna try it! In Greece we use tea cups for measuring recipes instead of cups (actually my grandma used to do it). It is almost the same, a tea cup is slightly smaller. Three tea cups are about 600 ml!