Greek Galaktoboureko
Crisp phyllo pastry filled with creamy lemon-scented semolina custard and finished with fragrant syrup.
Equipment
- 9-by-13-inch baking dish
- Medium saucepan
- Whisk
- Pastry brush
- Sharp knife
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
Instructions
Make the custard:
- Warm the milk and half the sugar in a saucepan over medium heat. Whisk the eggs, remaining sugar, and semolina in a bowl.
- 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.
- Remove from the heat and stir in the butter, vanilla, and lemon zest. Cover the surface and cool for 10 minutes.
Assemble and bake:
- 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.
- Spread in the custard and fold any overhanging phyllo over the top. Layer the remaining phyllo sheets over the custard, brushing each with butter.
- Score the top into 12 squares and bake for 40 to 45 minutes, until deeply golden.
Make the syrup and finish:
- While the pastry bakes, simmer the syrup sugar, water, lemon juice, and cinnamon stick for 6 minutes. Cool slightly and remove the cinnamon.
- Pour the syrup over the hot pastry. Rest for at least 30 minutes before cutting and serving.
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.
Nutrition
Calories: 390kcalCarbohydrates: 51gProtein: 7gFat: 19gSaturated Fat: 11gCholesterol: 105mgSodium: 190mgFiber: 1gSugar: 31g