Galaktoboureko

Galaktoboureko is a delicious Greek dessert made with layers of crispy phyllo pastry and a creamy semolina custard. This sweet treat is soaked in a lemony syrup, making it a favorite for many. It’s perfect for special occasions or any time you want to impress your friends and family with something sweet and delightful.

Why Make This Recipe

You should make Galaktoboureko if you enjoy a mix of textures and flavors. The flaky phyllo pastry contrasts beautifully with the smooth custard filling, while the sweet lemon syrup adds a refreshing finish. It’s a great dessert that can satisfy any sweet tooth!

How to Make Galaktoboureko

Ingredients

• Phyllo pastry (about 18 sheets)
• 1 cup unsalted butter (melted)
• 1 cup semolina
• 5 cups milk
• 1 cup sugar
• 4 large eggs
• 1 tsp vanilla extract
• 1 cup sugar (for syrup)
• 1 cup water
• Juice of 1 lemon
• Zest of 1 lemon

Directions

1. Preheat the oven to 350°F (175°C).
2. In a saucepan, heat the milk and sugar until the sugar is dissolved. In another bowl, whisk together the eggs, semolina, and vanilla. Slowly combine the egg mixture with the warm milk mixture, stirring continuously until thickened. Set aside to cool.
3. Melt the butter and coat the baking dish with it. Layer 10 sheets of phyllo, brushing each with melted butter.
4. Pour the cooled custard over the phyllo layers.
5. Layer the remaining phyllo sheets on top, brushing each one with melted butter until all sheets are used. Make diagonal cuts on the surface to prevent it from tearing.
6. Bake for about 45-50 minutes until golden brown.
7. While the Galaktoboureko bakes, prepare the syrup by combining sugar, water, lemon juice, and lemon zest in a saucepan. Bring to a boil and let it simmer for about 10 minutes. Let it cool.
8. Once the Galaktoboureko is done baking, pour the cooled syrup over it. Allow it to soak for several hours before serving.

How to Serve Galaktoboureko

Serve Galaktoboureko while it’s still a bit warm or at room temperature. You can cut it into squares or diamonds for easy serving. Some people like to enjoy it with a scoop of vanilla ice cream or a dollop of whipped cream.

How to Store Galaktoboureko

Store Galaktoboureko in an airtight container at room temperature. It will stay fresh for about 2-3 days. If you want to keep it longer, you can store it in the fridge for up to a week.

Tips to Make Galaktoboureko

• Keep the phyllo pastry covered with a damp cloth while working to prevent it from drying out.
• Use fresh ingredients for the best flavor.
• Let the syrup cool before pouring it on the hot Galaktoboureko for a better texture.

Variation (If Any)

You can add a hint of spice by mixing in ground cinnamon or nutmeg into the custard filling. Additionally, try adding orange zest instead of lemon zest for a different citrus flavor.

FAQs

Can I use store-bought custard instead of making my own?
Yes, you can use store-bought custard, but it may change the overall flavor and texture of the dish.

Can I freeze Galaktoboureko?
Yes, you can freeze it. Just make sure to wrap it well before freezing. Thaw it in the fridge before serving.

How can I make the pastry layers crispier?
Brushing each layer generously with melted butter will help the pastry become crispier. Also, ensure to bake it until it is golden brown.