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Galaktoboureko Danishes
These Galaktoboureko Danishes combine flaky puff pastry with creamy semolina custard, tart sour cherries, and crunchy pistachios for a bakery-style twist on the beloved Greek dessert. Finished with a drizzle of honey syrup, they're crisp, creamy, and irresistible.
Ingredients
- 1 sheet puff pastry, thawed
For the Custard:
- 1 egg, beaten
- 3 cups whole milk
- 1 cup granulated sugar, divided
- 1/3 cup fine semolina flour
- 1 tablespoon cornstarch
- 2 whole eggs
- 1 egg yolk
- 1/4 teaspoon salt
- 2 teaspoons pure vanilla extract
- 1 tablespoon orange blossom water
- 1 tablespoon unsalted butter
- 1 cup sour cherries, drained
- 1/4 cup chopped pistachios
- Powdered sugar, for garnish
For the Garnish:
- 1/2 cup sour cherry preserves or sour cherry spoon sweet
- 1/4 cup chopped pistachios
- Powdered sugar, for garnish
Instructions
Prepare the Danishes
Preheat the oven to 400 °F.
Line a baking sheet with parchment paper.
Cut the puff pastry into 8 equal squares.
Using a knife, lightly score a border around each pastry, leaving a 1/2-inch edge. Do not cut all the way through.
Prick the centers several times with a fork.
Place a small tart ring, mini tart pan, or round cookie cutter in the center of each square. Fill each ring with pie weights, dried beans, or uncooked rice.
Brush the borders with the beaten egg.
Bake for 18–22 minutes or until the pastry is puffed and deeply golden.
Carefully remove the tart rings and weights while the pastries are still warm.
If needed, gently press the centers down with the back of a spoon to create a deeper cavity for the custard.
Allow the pastries to cool completely before filling.
- This will give you that beautiful:
- Raised border
- Deep custard well
- Professional bakery look
- Better ratio of custard to pastry
I actually think a 3-inch tart ring is the ideal tool for this recipe because the finished danishes will look almost identical to the pastries in those photos. Once filled with the galaktoboureko cream and topped with sour cherries and pistachios, they're going to look like they came from a high-end Greek pastry shop.
Notes
The custard can be prepared up to 2 days in advance and refrigerated.
The pastry shells can be baked 1 day ahead and stored in an airtight container at room temperature.
Top with sour cherry preserves and pistachios for a classic combination.
Fresh cherries, orange zest, toasted almonds, walnuts, or sesame seeds also make beautiful garnishes.
A light dusting of cinnamon or cardamom adds warmth and pairs beautifully with the semolina custard.
These pastries are best enjoyed the day they are assembled.
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