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Galaktoboureko: Greek Semolina Custard in Phyllo Pastry Recipe

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  • Author: admin
  • Prep Time: 30 minutes
  • Cook Time: 45 minutes
  • Total Time: 1 hour 15 minutes plus resting time (several hours recommended)
  • Yield: 12 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: Greek

Description

Galaktoboureko is a traditional Greek dessert featuring a rich semolina custard encased in crispy, buttery phyllo pastry, soaked in a fragrant lemon-sugar syrup. This luscious baked custard pastry offers a perfect balance of textures and flavors, making it a beloved treat for special occasions or indulgent everyday enjoyment.

Ingredients

Scale

Custard

  • 1 cup semolina
  • 4 cups milk
  • 1 cup sugar
  • 4 eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup butter, melted

Phyllo Layers

  • 1 package phyllo pastry (about 20 sheets)

Syrup

  • 1 cup water
  • 1/2 cup sugar
  • 1 lemon, juiced

Instructions

  1. Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking the galaktoboureko.
  2. Heat Milk and Sugar: In a saucepan, gently heat the milk and sugar over medium heat until the sugar fully dissolves, creating a sweet milk base.
  3. Mix Eggs, Semolina, and Vanilla: In a separate bowl, whisk the eggs thoroughly. Then, add the semolina and vanilla extract, mixing until combined.
  4. Combine Hot Milk and Egg Mixtures: Gradually pour the hot milk mixture into the egg mixture while continuously stirring to temper the eggs and prevent curdling.
  5. Cook Custard: Transfer the combined mixture back to the saucepan and cook over medium heat, stirring constantly until it thickens into a creamy custard.
  6. Cool Custard: Remove the custard from heat and allow it to cool slightly to facilitate easier layering with phyllo.
  7. Prepare Phyllo Base: In a greased baking dish, lay a sheet of phyllo pastry and brush it with melted butter. Repeat this process for 8 phyllo sheets to form the base layer.
  8. Add Custard: Pour the cooled custard evenly over the layered phyllo sheets in the baking dish.
  9. Top with Phyllo: Cover the custard with the remaining phyllo sheets, brushing each sheet with melted butter to ensure crispness and golden color after baking.
  10. Bake: Place the baking dish in the preheated oven and bake for approximately 45 minutes, or until the phyllo is crisp and golden brown.
  11. Prepare Syrup: While the dessert bakes, combine water, sugar, and lemon juice in a small pot. Bring to a boil and let simmer for about 10 minutes until slightly thickened.
  12. Apply Syrup: Once the galaktoboureko is out of the oven and still hot, immediately pour the warm syrup evenly over the top to soak into the layers.
  13. Rest and Serve: Allow the dessert to rest for several hours so the syrup fully absorbs and flavors meld before slicing and serving.

Notes

  • Use fresh phyllo sheets and keep them covered with a damp towel to prevent drying out while working.
  • Ensure the custard is cool before pouring onto the phyllo to avoid steaming and sogginess.
  • Resting the dessert after syrup application is essential for the best texture and flavor absorption.
  • You can add orange zest to the syrup for a citrus twist.
  • Cut the galaktoboureko into squares or diamonds before baking for easier serving.

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