Silky Greek Galaktoboureko with Semolina Custard
A decadent Greek dessert with creamy custard encased in crispy phyllo
Galaktoboureko is a traditional Greek dessert, combining layers of crisp phyllo pastry with a rich semolina custard, all drenched in an aromatic syrup.
- 1 h 30 min
- 8
- Intermediate
Ingredients
For the Custard
For the Phyllo Pastry
For the Syrup
Preparation
Preparing the Semolina Custard
Warm the Milk
In a large saucepan, heat milk over medium flame until warm.
Use medium-low heat to prevent scorching.
Incorporate Sugar and Semolina
Gradually whisk in sugar and semolina, stirring constantly until mixture thickens.
Add Eggs and Flavorings
Remove from heat and quickly whisk in beaten eggs, vanilla extract, and salt until smooth.
Finish with Butter
Stir in unsalted butter for a silky finish.
Preparing the Phyllo Pastry
Preheat the Oven
Preheat the oven to 350°F (175°C).
Prepare the Baking Dish
Brush a 9×13-inch baking dish with melted butter.
Layer Phyllo Sheets
Layer half the phyllo sheets, brushing each with melted butter as you go.
Be gentle with phyllo as it is fragile and dries out quickly; cover unused sheets with a damp cloth to keep them from drying out.
Cooking Process
Assemble Galaktoboureko
Pour the custard evenly over the prepared phyllo base, then cover with remaining phyllo sheets, brushing each with butter until the top layer is golden.
Bake
Bake in preheated oven for 45–50 minutes or until phyllo is golden brown and crisp.
Prepare the Syrup
While baking, simmer sugar, water, lemon peel, and cinnamon stick for 10 minutes. Stir in lemon juice before drizzling over the baked dessert.
Plating & Serving
Silky Greek Galaktoboureko with Semolina Custard
Silky Greek Galaktoboureko with Semolina Custard
Plating & Serving
Allow the Galaktoboureko to sit for at least 2 hours after adding syrup to ensure it's fully absorbed. Cut into squares or diamonds and serve with a spoonful of syrup on each plate.