Description
Galaktoboureko is a traditional Greek dessert featuring a creamy semolina custard encased in crisp, flaky phyllo pastry, all drenched in a fragrant lemon and cinnamon syrup. This luscious treat combines rich textures with aromatic flavors, making it a beloved classic for festive occasions and family gatherings.
Ingredients
Scale
Custard
- 1 cup semolina (fine or medium)
- 4 cups whole milk
- 1 cup granulated sugar
- 4 large eggs
- 1 tsp vanilla extract
- Zest of 1 lemon
- 2 tbsp unsalted butter
Syrup
- 1 1/2 cups granulated sugar
- 1 cup water
- 1 tbsp lemon juice
- 1 cinnamon stick
- 1 strip lemon peel
Assembly
- 1 package of phyllo dough (about 16-18 sheets)
- 1/2 cup unsalted butter, melted (for brushing the phyllo sheets)
Instructions
- Prepare the syrup: In a saucepan, combine the sugar, water, lemon juice, cinnamon stick, and lemon peel. Bring the mixture to a boil, then reduce heat and let it simmer gently for about 10 minutes until slightly thickened. Remove from heat and let the syrup cool to room temperature, discarding the cinnamon stick and lemon peel thereafter.
- Make the custard: In a separate pot, heat the milk until just about to boil. Slowly whisk in the semolina and sugar, stirring constantly to avoid lumps. Cook over medium-low heat until the mixture thickens to a creamy consistency, about 10 minutes. Remove from heat and stir in butter, lemon zest, and vanilla extract. Beat the eggs in a bowl, then temper them by gradually adding some of the warm semolina mixture into the eggs, whisking constantly. Return the egg mixture back to the pot and stir well to combine.
- Layer the phyllo: Preheat oven to 350°F (175°C). Lightly butter a large rectangular baking dish. Lay a sheet of phyllo dough in the dish and brush lightly with melted butter. Repeat layering and brushing with butter using about half of the phyllo sheets, ensuring each is well coated to achieve a crisp, golden texture in the final bake.
- Add the custard: Pour the prepared semolina custard evenly over the layered phyllo in the baking dish. Smooth the surface gently with a spatula.
- Top with remaining phyllo: Layer the remaining phyllo sheets on top of the custard, brushing each sheet generously with melted butter as before. Tuck edges neatly into the sides of the dish to encase the filling.
- Score the top: Using a sharp knife, score the top phyllo layer into squares or diamond shapes. This will make serving easier after baking.
- Bake: Place the dish in the preheated oven and bake for 40–45 minutes or until the phyllo is golden brown and crisp.
- Add syrup: Remove the Galaktoboureko from the oven and immediately pour the cooled syrup evenly over the hot pastry. Allow it to soak and cool completely before cutting and serving.
Notes
- Phyllo dough dries out very quickly; keep it covered with a damp cloth while working to prevent it from becoming brittle.
- The lemon zest in the custard and the lemon peel in the syrup add a refreshing citrus aroma; do not omit for authentic flavor.
- For best texture, serve Galaktoboureko at room temperature after syrup absorption; refrigeration can cause the pastry to soften excessively.
- Use unsalted butter to control salt levels in the dessert.
- Enjoy with a cup of strong Greek coffee or black tea.
