Galaktoboureko
Galaktoboureko is a delicious Greek dessert made with layers of crispy phyllo pastry and a creamy semolina custard, soaked in a refreshing lemony syrup.
Ingredients
Dessert ingredients
- 18 sheets 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
Syrup ingredients
- 1 cup sugar (for syrup)
- 1 cup water
- Juice of 1 lemon
- Zest of 1 lemon
Instructions
Preparation
- Preheat the oven to 350°F (175°C).
- 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.
Assembling
- Melt the butter and coat the baking dish with it.
- Layer 10 sheets of phyllo, brushing each with melted butter.
- Pour the cooled custard over the phyllo layers.
- 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.
Baking
- Bake for about 45-50 minutes until golden brown.
Syrup Preparation
- 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.
- Once the Galaktoboureko is done baking, pour the cooled syrup over it.
- Allow it to soak for several hours before serving.
Notes
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. Store in an airtight container at room temperature for about 2-3 days or in the fridge for up to a week.