Description
Galaktoboureko is a classic Greek dessert featuring layers of delicate phyllo dough filled with a creamy semolina custard, baked to golden perfection and soaked in a fragrant honey-sugar syrup infused with lemon and cinnamon. This rich, comforting pastry is perfect for special occasions and is best enjoyed fresh.
Ingredients
Scale
Phyllo and Butter
- 1/2 pound phyllo dough (thawed)
- 1/2 cup unsalted butter (melted)
Custard
- 4 cups whole milk
- 1/2 cup fine semolina
- 1/2 cup granulated sugar
- 4 large eggs
- 1/4 cup unsalted butter
- 1 teaspoon vanilla extract
- Zest of 1 lemon
Syrup
- 1 cup water
- 1 cup granulated sugar
- 1/2 cup honey
- Peel of 1 lemon
- 1 cinnamon stick
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking the Galaktoboureko.
- Prepare Custard: In a saucepan, warm the whole milk over medium heat. Gradually whisk in the fine semolina and granulated sugar, stirring constantly until the mixture thickens. Remove from heat, then stir in the unsalted butter, vanilla extract, and lemon zest. Whisk in the eggs one at a time until fully incorporated. Set the custard aside to cool slightly.
- Layer Phyllo: Brush a 9×13-inch baking dish with melted butter. Lay half of the thawed phyllo sheets into the dish, brushing each sheet generously with melted butter to ensure crispiness and flavor.
- Add Custard: Pour the cooled custard evenly over the layered phyllo sheets in the baking dish, spreading it out smooth.
- Top with Remaining Phyllo: Place the remaining phyllo sheets on top of the custard, buttering each layer thoroughly. Tuck the edges into the sides of the dish. Finally, brush the top layer liberally with melted butter and score it into squares or diamond shapes using a sharp knife to allow for even baking and serving.
- Bake: Bake in the preheated oven for 45 to 50 minutes until the top is golden brown and puffed.
- Make Syrup: While the Galaktoboureko bakes, combine water, sugar, honey, lemon peel, and cinnamon stick in a saucepan. Bring to a boil then reduce to a simmer for 10 minutes. Remove from heat and discard the lemon peel and cinnamon stick.
- Pour Syrup: Once the Galaktoboureko comes out of the oven and is still hot, immediately pour the cooled syrup evenly over the pastry. This contrast in temperature helps the syrup absorb perfectly.
- Rest and Serve: Allow the Galaktoboureko to soak for at least 1 hour before serving to let the syrup fully infuse into the custard and phyllo layers, enhancing flavor and texture.
Notes
- Always pour cool syrup over hot pastry or vice versa for the best texture and absorption.
- Galaktoboureko is best served the same day it’s made for optimal freshness.
- Store leftovers in the refrigerator for up to 3 days, and reheat slightly before serving to restore its comforting warmth.
