Silky Greek Galaktoboureko with Semolina Custard

Name: Silky Greek Galaktoboureko with Semolina Custard
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 8
Cuisine: Dessert
Ingredients: 4 ½ cups whole milk; 1 cup granulated sugar; ¾ cup fine semolina; 3 large eggs; 1 tablespoon pure vanilla extract; ¼ teaspoon salt; 1 ½ tablespoons unsalted butter; 1 package phyllo dough (about 16 sheets); ½ cup unsalted butter, melted; 1 ½ cups granulated sugar; 1 ½ cups water; 1 strip lemon peel; 1 cinnamon stick; 1 tablespoon lemon juice

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

4 ½ cups whole milk

1 cup granulated sugar

¾ cup fine semolina

3 large eggs

1 tablespoon pure vanilla extract

¼ teaspoon salt

1 ½ tablespoons unsalted butter

For the Phyllo Pastry

1 package phyllo dough (about 16 sheets)

½ cup unsalted butter, melted

For the Syrup

1 ½ cups granulated sugar

1 ½ cups water

1 strip lemon peel

1 cinnamon stick

1 tablespoon lemon juice

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.

Baking time: 45–50 minutes.

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.

Syrup cooking: about 15 minutes at medium heat.

Plating & Serving