Galaktoboureko

Name: Galaktoboureko
Cook time: 160 min
Total time: 160 min
Yield: 12 servings
Cuisine: Greek
Ingredients: 1 l Whole Milk; 150g Fine Semolina; 200g Granulated Sugar; 5 Large Eggs; 80g Unsalted Butter; 1 Lemon Zest, finely grated; 1 tsp Vanilla Extract; Some Fine Salt; 500g Granulated Sugar; 300ml Water; 1 Lemon Peel, wide strips, no white pith; 1 stick of Cinnamon Stick; 1 tbsp Lemon Juice; 400g Phyllo Pastry; 200g Unsalted Butter, melted, for brushing phyllo

Galaktoboureko is a velvety semolina custard baked in crisp, golden phyllo and finished with a fragrant lemon-cinnamon syrup. The contrast of silky filling and crunchy layers makes every slice indulgent yet bright, perfect for a celebratory dessert or a comforting finish to a meal. Serve at room temperature so the custard and syrup can harmonize beautifully.

Galaktoboureko is a velvety semolina custard baked in crisp, golden phyllo and finished with a fragrant lemon-cinnamon syrup. The ... Show more

Traditional Greek Recipe

Health Grade

E+ · Indulgent

Rating

4.3

Time

2 hrs30 min

Price

0,59 €

Calories

633 kcal

vegetarian

comfort food

holiday/special occasion

mediterranean

Method

Make the syrup

Combine the Granulated Sugar, Water, wide strips of Lemon Peel, and Cinnamon Stick in a small saucepan. Bring it to a boil over medium heat, then lower the heat and simmer for 8 minutes until the syrup looks lightly thickened and glossy. Take it off the heat, stir in the Lemon Juice, remove the peel and cinnamon stick, and let the syrup cool completely while you make the custard.

Cook the custard

Warm the Whole Milk with a pinch of Fine Salt in a saucepan over medium heat until it is steaming around the edges. In a bowl, whisk the Fine Semolina with the sugar, then whisk that into the milk in a thin stream. Keep whisking until the mixture thickens and the whisk leaves clear trails, about 8 minutes. In another bowl, whisk the Large Eggs until smooth, then temper them slowly by whisking in a ladle of the hot custard a little at a time. Pour the eggs back into the pan and cook for 2 minutes more, stirring constantly, until the custard is glossy and very thick. Off the heat, stir in the Unsalted Butter, Lemon Zest, finely grated, and Vanilla Extract until smooth and fragrant.

Heat the oven

Set a rack in the center of the oven and heat it to 350° F so it is fully ready by the time the pastry is assembled.

Layer the phyllo

Brush a 9x13-inch baking dish lightly with melted butter. Lay the Phyllo Pastry sheets in the dish one at a time, brushing each sheet with melted butter before adding the next. If the custard is still very hot, let it sit for a few minutes until just warm, then spread it evenly over the base. Fold any overhanging phyllo over the filling, top with the remaining sheets, and brush each one with butter as you go. Finish with a final brush of butter on top, then use a sharp knife to score the pastry into 12 squares or diamonds, cutting through the top layers and just into the custard so it bakes in neat portions.

Bake until golden

Bake on the center rack for 45 to 50 minutes, until the top is deeply golden, crisp, and puffed in spots, and the custard looks just set in the middle. If the top starts to color too quickly, lay a loose sheet of foil over it for the last part of baking.

Soak and rest

As soon as the galaktoboureko comes out of the oven, slowly spoon or pour the cool syrup all over the hot pastry, making sure it runs into the score lines. Let it sit uncovered for 1 hour so the syrup absorbs and the custard sets, then serve the pieces warm or at room temperature.