Description
Galaktoboureko is a classic Greek dessert made of crispy phyllo pastry layers filled with a creamy, velvety semolina custard and soaked in a fragrant syrup. This indulgent treat is the perfect balance of crispy, creamy, and sweet, with hints of vanilla and citrus. A must-try for anyone who loves Greek pastries!
Ingredients
Scale
For the Custard:
- 1 cup semolina (fine or medium)
- 4 cups whole milk
- 1 cup granulated sugar
- 4 large eggs
- 1 tsp vanilla extract
- Zest of 1 lemon
- 2 tbsp unsalted butter
For the Syrup:
- 1 1/2 cups granulated sugar
- 1 cup water
- 1 tbsp lemon juice
- 1 cinnamon stick
- 1 strip lemon peel
For the Phyllo Pastry:
- 1 package of phyllo dough (about 16–18 sheets)
- 1/2 cup unsalted butter, melted (for brushing the phyllo sheets)
Instructions
- Prepare the Syrup:
In a small saucepan, combine the sugar, water, lemon juice, cinnamon stick, and lemon peel. Bring to a boil over medium heat, stirring occasionally until the sugar dissolves. Once it reaches a boil, lower the heat and simmer for about 10 minutes. Remove from heat and set aside to cool. Discard the cinnamon stick and lemon peel. - Make the Custard:
In a medium saucepan, heat the milk over medium heat until it’s hot but not boiling. In a separate bowl, whisk the eggs and sugar until smooth. Gradually add the semolina to the egg mixture, whisking constantly to prevent lumps.
Slowly pour the hot milk into the egg and semolina mixture while whisking continuously to temper the eggs. Return the mixture to the saucepan and cook over low heat, stirring constantly, until it thickens to a custard-like consistency, about 5-8 minutes.
Once thickened, remove from heat and stir in the vanilla extract, lemon zest, and butter until smooth. Let the custard cool to room temperature. - Prepare the Phyllo Pastry:
Preheat your oven to 350°F (175°C). Brush a 9×13-inch baking dish with melted butter. Lay the first sheet of phyllo dough in the dish, then brush it with more melted butter. Continue layering and buttering the phyllo sheets, one on top of the other, until you have about 10-12 sheets layered. - Assemble the Galaktoboureko:
Once the phyllo base is ready, evenly pour the cooled custard mixture over the phyllo. Spread it out with a spatula to ensure an even layer.
Cover the custard with the remaining phyllo sheets, layering and buttering each sheet just like before. You should have about 8-10 layers on top. Tuck in any overhanging phyllo around the edges. - Bake the Galaktoboureko:
Using a sharp knife, lightly score the top layer of phyllo into squares or diamond shapes (this helps when cutting the dessert after baking). Bake for about 40-45 minutes or until the top is golden brown and crispy. - Soak with Syrup:
Once the Galaktoboureko is out of the oven, immediately pour the cooled syrup evenly over the hot dessert. Be careful, as the syrup will bubble up. Allow the dessert to absorb the syrup and cool to room temperature. For best results, let it sit for several hours or overnight in the fridge before serving. - Serve:
Once cooled, cut along the scored lines and serve. Galaktoboureko is often enjoyed at room temperature or slightly chilled.
Notes
- Phyllo Handling: When working with phyllo dough, it’s important to keep the sheets covered with a damp towel to prevent them from drying out while assembling the dessert.
- Custard Texture: The custard should be thick but still pourable. If it gets too thick while cooling, you can whisk in a small amount of milk to adjust the consistency.
- Flavor Variations: Some variations of Galaktoboureko include adding a little orange zest or a splash of vanilla to the syrup for an extra flavor dimension.
- Prep Time: 25 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Greek
Nutrition
- Serving Size: 1 piece
- Calories: 330
- Sugar: 35g
- Sodium: 50 mg
- Fat: 14g
- Saturated Fat: 7g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 70mg