Greek Galaktoboureko
Experience the creamy comfort of Greek galaktoboureko, a delicious dessert featuring a silky custard wrapped in crisp phyllo pastry and drizzled with cinnamon syrup.
Servings 12 servings
Calories 320kcal
Ingredients
For the Custard
- 1 cup Semolina Use fine semolina for the creamiest results.
- 1 cup Sugar For the custard.
- 4 cups Milk Whole milk is best, but you can use 2%.
- 4 large Eggs Provide body and structure to the custard.
- 1 teaspoon Vanilla Extract For a bakery scent.
- 1 lemon Lemon Zest Adds a fresh citrus aroma.
For the Phyllo Layers
- 1 package Phyllo Dough Thaw in the fridge overnight.
- 1 cup Unsalted Butter Melted, essential for flavor.
For the Syrup
- 1/2 cup Sugar To sweeten the syrup.
- 1/2 cup Water The syrup's base.
- 1 stick Cinnamon Stick Infuses the syrup with spice.
Instructions
Make the Custard Base
- In a heavy-bottomed saucepan, slowly heat the milk, then gradually whisk in the semolina while stirring constantly.
Egg & Sugar Magic
- In a separate bowl, whisk together eggs and 1 cup sugar until pale and creamy. Off the heat, whisk this mixture into the thickened semolina gently.
- Stir in the vanilla and lemon zest for bright flavor.
Prepare Your Phyllo
- Melt the butter, then generously brush your baking dish.
- Layer about half the phyllo sheets, brushing each one with more butter.
Add the Custard
- Pour the warm custard over your phyllo stack, smoothing the top with a spatula.
- Layer the remaining phyllo sheets over the custard, brushing each with more melted butter.
Bake Until Golden
- Score the top layer of phyllo and bake at 350°F (175°C) for 40–50 minutes, or until golden brown.
Syrup Time
- Simmer the water, 1/2 cup sugar, and cinnamon stick for about 8–10 minutes.
Soak and Serve
- Pour the hot syrup over the hot galaktoboureko as it comes out of the oven.
- Let it rest and absorb before slicing.
Notes
Keep phyllo covered to prevent it from drying out. Don't overcook the custard. Let your galaktoboureko cool for at least two hours before slicing.
