Galaktoboureko Recipe – Greek Special
Galaktoboureko is a beloved Greek dessert that combines the rich flavors of creamy semolina custard with the crispness of golden-baked phyllo pastry. Soaked in a fragrant citrus syrup, this sweet treat offers a delightful contrast of textures and tastes. Often served during festive occasions, Galaktoboureko is a testament to Greece’s rich culinary heritage.
- Prep Time30 min
- Cook Time45 min
- Perform Time2 hr
- Total Time3 hr 15 min
For the Custard:
- 1 liter (4 cups) whole milk
- 120g (2/3 cup) fine semolina
- 150g (3/4 cup) sugar
- 4 eggs
- 2 tsp vanilla extract or 1 vanilla bean
- Zest of 1 lemon or orange
- 60g (4 tbsp) unsalted butter
For the Phyllo Layers:
- 10–12 sheets phyllo dough (thawed if frozen)
- 100g (7 tbsp) melted butter (for brushing)
For the Syrup:
- 250g (1 1/4 cups) sugar
- 180ml (3/4 cup) water
- 1 strip lemon peel
- 1 tbsp lemon juice
- Optional: 1 cinnamon stick or 1 tsp honey
Make the Syrup:
In a saucepan, combine sugar, water, lemon peel, and cinnamon stick (if using).
Bring to a boil, simmer for 5–6 minutes, then add lemon juice.
Remove from heat and let cool completely. Syrup must be cold before pouring over the hot pastry.
Prepare the Custard:
Heat milk in a saucepan with citrus zest and vanilla.
In a separate bowl, whisk eggs with sugar until pale.
Slowly whisk in semolina until smooth.
Gradually add hot milk while whisking constantly. Return mixture to the saucepan and cook over low heat, stirring until it thickens.
Stir in butter. Let custard cool slightly.
Assemble the Galaktoboureko:
Preheat oven to 180°C (350°F).
Grease a baking dish (approx. 9×13 inches).
Layer 6 phyllo sheets at the bottom, brushing each with melted butter.
Pour the custard over the phyllo.
Fold in the excess edges, then layer 4–6 more phyllo sheets on top, buttering each one. Tuck or trim edges neatly.
Bake:
Score the top phyllo lightly into square or diamond shapes.
Bake for 40–45 minutes or until golden and crisp.
Syrup Soak:
Remove the hot Galaktoboureko from the oven and immediately pour the cold syrup over it.
Let sit for 1–2 hours to absorb syrup before slicing and serving.
Recipe Notes :
Custard Consistency: Ensure the custard is thick yet pourable. If it’s too runny, cook it a bit longer; if too thick, add a splash of milk to adjust.
Phyllo Handling: Keep unused phyllo sheets covered with a damp towel to prevent them from drying out while you work.
Syrup Application: Pour the cold syrup over the hot pastry immediately after baking to achieve the desired texture.
Serving Suggestion: Galaktoboureko is best enjoyed slightly warm or at room temperature. It can be made a day ahead and stored at room temperature, covered with a cloth or foil.
Flavor Variations: For a twist, consider adding a splash of orange blossom water to the syrup or a hint of cinnamon to the custard.
