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Galaktoboureko

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Galaktoboureko is a delicious Greek dessert made with layers of crispy phyllo pastry and a creamy semolina custard, soaked in a refreshing lemony syrup.
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Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Servings: 12 servings
Course: Dessert
Cuisine: Greek
Ingredients Method Notes

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

Method
 

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