Galaktoboureko Recipe

This delightful Greek custard pastry, combines layers of crispy phyllo pastry with a luscious semolina custard filling, creating a dessert that is simply irresistible. Each bite offers a perfect balance of textures and flavors, from the crunchy pastry to the creamy custard, all enhanced by the aromatic syrup. Galaktoboureko is a true showcase of Greek pastry craftsmanship, and now you can create it in the comfort of your own kitchen.

Galaktoboureko Recipe

Galaktoboureko is a traditional Greek dessert that combines layers of crispy phyllo pastry with a creamy semolina custard filling. This heavenly treat is then soaked in a fragrant syrup, infusing each bite with a delightful sweetness. With its combination of textures and flavors, Galaktoboureko is a true delight for dessert enthusiasts. Join us as we unravel the secrets of creating this beloved Greek pastry in your own kitchen.

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Prep Time 30 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr 15 minutes mins

Course Dessert

Cuisine Greek, Mediterranean

Servings 4 people

Calories 460 kcal

Equipment

• Baking Dish 9x13 Inch
• Saucepan
• Whisk
• Pastry Brush
• Sharp Knife

Ingredients

  

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For The Custard Filling:

• 4 cup Whole Milk
• 1/2 cup Semolina Fine
• 1/2 cup Granulated Sugar
• 4 Eggs Large
• 1 tsp Vanilla Extract
• 1 Lemon Zest

For The Phyllo Pastry:

• 12 sheet Phyllo Dough sheet
• 1/2 cup Unsalted Butter Melted

For The Syrup:

• 1 cup Granulated Sugar
• 1 cup Water
• 1/2 Lemon Juice
• 1 Cinnamon Stick

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Instructions

 

• Preheat your oven to 350°F (175°C).
• In a saucepan, heat the milk over medium heat until it reaches a gentle simmer. Stir occasionally to prevent scorching.
• In a separate bowl, whisk together the semolina flour, granulated sugar, eggs, vanilla extract, and lemon zest until well combined.
• Slowly pour the egg mixture into the simmering milk, whisking continuously to avoid lumps. Cook for about 5-7 minutes, or until the custard thickens to a pudding-like consistency. Remove from heat and set aside.
• Brush the bottom of the baking dish with melted butter. Layer 6 sheets of phyllo pastry, brushing each sheet with melted butter before adding the next one.
• Pour the custard filling over the layered phyllo pastry, spreading it evenly with a spatula.
• Layer the remaining 6 sheets of phyllo pastry on top, brushing each sheet with melted butter.
• Using a sharp knife, score the top layers of phyllo pastry into diamond-shaped pieces.
• Bake in the preheated oven for 40-45 minutes, or until the phyllo pastry turns golden brown and crispy.
• While the Galaktoboureko is baking, prepare the syrup by combining the granulated sugar, water, lemon juice, and cinnamon stick in a saucepan. Bring to a boil, then reduce the heat and simmer for 10 minutes. Remove from heat and let it cool.
• Once the Galaktoboureko is cooked, remove it from the oven and immediately pour the cooled syrup over the hot pastry. Let it cool completely before serving.

Notes

Galaktoboureko is best enjoyed at room temperature or slightly chilled. It can be stored in the refrigerator for up to 3 days, but it's most delicious when consumed within the first day or two.

Nutrition

Calories: 460kcalCarbohydrates: 73gProtein: 9gFat: 15gCholesterol: 165mgSodium: 130mgFiber: 1g

Keyword Galaktoboureko, Phyllo pastry, Semolina Custard, Sweet Greek Dessert

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