Galactoboureko

Here's my healthy version of an irresistible Greek treat. As you know, sugar can be cut down substantially in most dessert recipes and replaced by more healthy alternatives. My favourite substitute is fructose.

In this recipe, I have not only reduced and replaced the sugar, I have also replaced the traditional semolina, a refined wheat flour derivative, with a blend of whole grain semolinas, found in health food stores as "cream of rice, barley, spelt or whole wheat." The texture is slightly more grainy than the traditional recipe but I dare you to say it isn't as yummy or even better!
 
 

6 cups whole milk (or blend of soy, coconut, almond milk)
1 cup semolina (cream of wheat, barley, rice, etc.)
3 tablespoons cornstarch
1/2 cup fructose (or sugar)
¼ teaspoon salt
6 eggs
2 tablespoons fructose (or sugar)
1 tablespoon orange flower water, or 1 teaspoon vanilla extract
1/3 cup melted butter
12 sheets phyllo dough
1 cup water
1/3 cup fructose
1/2 cup chopped pistachios (optional)

1. Pour milk into a large saucepan; bring to a boil over medium heat. (Keep an eye on it, when milk boils up it makes a real mess, real fast!)
2. In a medium bowl, combine the semolina, cornstarch, 1/2 cup fructose and salt.
3. When the milk comes to a boil, gradually add the semolina mixture, stirring constantly. A whisk works well here. (Like the alliteration?)

4. Continue stirring, and cook until mixture thickens and comes to a boil.
5. Remove from heat; set aside. Keep warm.
6. Beat the eggs and 2 tablespoons fructose with an electric mixer or in a blender until light and frothy. Stir in vanilla or orange flower water.
7. Stir the whipped eggs into the hot semolina mixture. Set aside to cool.
8. Preheat oven to 350 degrees F (175 degrees C).
9. Butter a 9x13 inch baking dish. Stack 6 sheets of phyllo in the pan, brushing each sheet with melted butter.
10. Pour the custard over the phyllo. Cover with the remaining 6 sheets of phyllo, again, brushing each sheet with melted butter.
11. Sprinkle chopped pistachios over top layer.
12. Bake for 40 to 45 minutes. Top crust will be crisp and the custard filling will be firm.
13. Combine the remaining 1/3 cup of fructose and water in a small saucepan. Bring to a boil.
14. Spoon the hot syrup over the galactobourekos when it comes out of the oven. Cool completely before cutting and serving. Cut with serrated knife.
Refrigerate.

(Makes 16 servings)
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