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Greek galaktoboureko with crisp golden phyllo, creamy semolina custard, and lemon syrup.

Greek Galaktoboureko

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Crisp phyllo pastry filled with creamy lemon-scented semolina custard and finished with fragrant syrup.
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Prep Time 35 minutes
Cook Time 45 minutes
Total Time 1 hour 20 minutes
Servings: 12 squares
Course: Dessert
Cuisine: Greek
Calories: 390
Ingredients Equipment Method Nutrition Notes

Ingredients
 
 

Semolina custard
  • 1 cup fine semolina
  • 4 cups whole milk
  • 1 cup granulated sugar
  • 4 large eggs
  • 2 tbsp unsalted butter
  • 1 tsp vanilla extract
  • 1 lemon zest from 1 lemon
Phyllo and syrup
  • 12 sheets phyllo pastry thawed
  • 1 cup unsalted butter melted
  • 1 1/2 cups granulated sugar for syrup
  • 1 cup water for syrup
  • 1 tbsp lemon juice for syrup
  • 1 cinnamon stick for syrup

Equipment

  • 9-by-13-inch baking dish
  • Medium saucepan
  • Whisk
  • Pastry brush
  • Sharp knife

Method
 

Make the custard:
  1. Warm the milk and half the sugar in a saucepan over medium heat. Whisk the eggs, remaining sugar, and semolina in a bowl.
  2. Slowly whisk the hot milk into the egg mixture, then return it to the saucepan. Cook, whisking constantly, until thick enough to coat a spoon.
  3. Remove from the heat and stir in the butter, vanilla, and lemon zest. Cover the surface and cool for 10 minutes.
Assemble and bake:
  1. Heat the oven to 350°F (175°C). Brush a 9-by-13-inch dish with butter. Layer 6 phyllo sheets in the dish, brushing each with butter.
  2. Spread in the custard and fold any overhanging phyllo over the top. Layer the remaining phyllo sheets over the custard, brushing each with butter.
  3. Score the top into 12 squares and bake for 40 to 45 minutes, until deeply golden.
Make the syrup and finish:
  1. While the pastry bakes, simmer the syrup sugar, water, lemon juice, and cinnamon stick for 6 minutes. Cool slightly and remove the cinnamon.
  2. Pour the syrup over the hot pastry. Rest for at least 30 minutes before cutting and serving.

Nutrition

Calories: 390kcalCarbohydrates: 51gProtein: 7gFat: 19gSaturated Fat: 11gCholesterol: 105mgSodium: 190mgFiber: 1gSugar: 31g

Notes

  • Keep thawed phyllo covered with a slightly damp towel while working so it does not dry out.
  • Do not pour boiling syrup over the pastry; slightly cooled syrup helps preserve the layers.