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By
Diane Kochilas Nikos GaitanosAbstract
As far as Greek filo desserts go, galaktoboureko is high on the list of great ones! This classic Greek recipe typically calls for a cream made with milk and semolina but well-known Athens vegan chef Nikos Gaitanos, a guest on My Greek Table, created this vegan galaktoboureko which is absolutely delish.
He surprised me with his use of melon in the filling. Needless to say, extra virgin Greek olive oil replaces the traditional use of butter in the classic, and the simple sugar syrup gets a twist with some cardamom and ginger. You’ll love it, I promise!
from Recipes https://ift.tt/zcobIMJ
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