Galaktoboureko

About This Recipe

Galaktoboureko is one of Greece's most adored desserts — layers of buttery, shattering phyllo pastry encasing a thick, velvety semolina custard, all drenched in fragrant lemon syrup. The contrast between the crispy golden pastry and the smooth, creamy filling is irresistible. Found in every zacharoplasteio (pastry shop) in Greece, it rivals baklava for the title of greatest Greek sweet.

Ingredients

Serves 12

• 1 Lwhole milk
• 150 gfine semolina
• 150 gsugar
• 4 largeeggs
• 1 tspvanilla extract
• 30 gbutter(for custard)
• 1 packagephyllo dough(about 450g)
• 150 gbutter(melted, for phyllo)
• 200 gsugar(for syrup)
• 200 mlwater(for syrup)
• 2 stripslemon zest
• 1 tbsplemon juice

Instructions

1. 1

   Make the custard

   Heat milk and sugar. Slowly whisk in semolina and cook until thick, about 5 minutes. Off heat, whisk in eggs, vanilla, and butter. Let cool slightly.

2. 2

   Layer phyllo

   Brush a baking dish with butter. Layer half the phyllo sheets, brushing each with melted butter.

3. 3

   Add custard and top

   Pour custard over phyllo. Layer remaining phyllo sheets on top, brushing each with butter. Score the top into squares.

4. 4

   Bake

   Bake at 180C for 40-45 minutes until deep golden.

5. 5

   Make syrup and soak

   Boil sugar, water, and lemon zest for 8 minutes. Add lemon juice. Pour hot syrup over the hot pastry. Let cool before serving.

Variations

• •

  Add orange zest to the syrup for a different citrus note.

Storage

Cover loosely and keep at room temperature for up to 2 days. Do not refrigerate or the phyllo will soften.