Galaktoboureko is a classic Greek dessert made of layers of crispy phyllo dough and a creamy semolina custard, soaked in a fragrant syrup. It's a delightful treat that's perfect for any special occasion.
Preparation time
30min
Cooking time
45min
Ingredients
12 Servings
- 1 cinnamon stick
- 4 eggs
- 2 tbsp lemon juice
- 1 tbsp lemon zest
- 1000 ml milk
- 450 g phyllo dough
- 160 g semolina
- 200 g sugar
- 400 g sugar (for syrup)
- 200 g unsalted butter
- 1 tsp vanilla extract
- 500 ml water
Directions
Step 1
Preheat your oven to 180°C (350°F).
Step 2
In a large saucepan, heat the milk over medium heat until it begins to boil.
Step 3
Gradually add the semolina and sugar, stirring constantly until the mixture thickens.
Step 4
Remove from heat and let it cool slightly. Beat the eggs and slowly add them to the mixture along with the vanilla extract and lemon zest. Mix well.
Step 5
Brush a baking dish with melted butter. Layer half of the phyllo sheets in the dish, brushing each sheet with butter as you go.
Step 6
Pour the semolina custard over the layered phyllo sheets.
Step 7
Layer the remaining phyllo sheets on top, again brushing each sheet with butter.
Step 8
Score the top layers of phyllo into squares or diamonds, being careful not to cut all the way through to the custard.
Step 9
Bake in the preheated oven for about 45 minutes, or until the top is golden brown.
Step 10
While the galaktoboureko is baking, prepare the syrup. In a saucepan, combine the water, sugar, lemon juice, and cinnamon stick. Bring to a boil, then simmer for 10 minutes.
Step 11
Once the galaktoboureko is done baking, remove it from the oven and immediately pour the hot syrup over it. Let it soak for at least 1 hour before serving.