Description
Galaktoboureko is a traditional Greek dessert featuring a creamy semolina custard encased in crispy, flaky phyllo dough and drenched in a fragrant lemon and cinnamon syrup. This delicious treat offers a perfect balance of textures and flavors with its rich, velvety filling and sweet, aromatic syrup-soaked layers, making it a beloved choice for special 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
Phyllo
- 1 package of phyllo dough (about 16-18 sheets)
- 1/2 cup unsalted butter, melted (for brushing the phyllo sheets)
Instructions
- Prepare the custard base: In a medium saucepan over medium heat, warm the milk until it is hot but not boiling. Slowly whisk in the semolina and continue stirring until the mixture thickens, forming a smooth, creamy custard. Remove from heat.
- Mix eggs and sugar: In a separate bowl, beat the eggs with the granulated sugar until pale and fluffy. Stir in the vanilla extract and lemon zest.
- Combine custard and eggs: Temper the egg mixture by gradually adding a small amount of the hot semolina mixture into the eggs while whisking constantly to prevent curdling. Slowly return the combined mixture back to the saucepan and cook on low heat, stirring constantly until thickened to a pudding-like consistency. Remove from heat and stir in 2 tbsp unsalted butter. Set aside to cool slightly.
- Prepare the syrup: In a separate saucepan, combine sugar, water, lemon juice, cinnamon stick, and lemon peel. Bring to a boil then reduce heat and simmer for about 10 minutes to create a fragrant syrup. Remove from heat and set aside.
- Assemble the galaktoboureko: Preheat your oven to 350°F (175°C). Lightly grease a baking dish. Lay one sheet of phyllo dough in the dish and brush with melted butter. Continue layering and buttering sheets until about half the package is used.
- Add custard layer: Pour the cooled custard evenly over the phyllo base and spread it out smoothly. Cover the custard with the remaining phyllo sheets, layering and buttering each sheet as before. Tuck in the edges to enclose the custard.
- Score and bake: Using a sharp knife, score the top layers of phyllo into portions to facilitate cutting after baking. Bake in the preheated oven for 40-45 minutes or until the phyllo is golden and crisp.
- Finish with syrup: Immediately after removing the galaktoboureko from the oven, pour the cooled syrup evenly over the hot pastry. Allow the dessert to absorb the syrup as it cools to room temperature.
- Serve: Once cooled and syrup absorbed, cut fully along the scored lines and serve. Galaktoboureko can be enjoyed warm or at room temperature.
Notes
- Ensure to handle the phyllo dough carefully as it dries out quickly; keep sheets covered with a damp cloth while working.
- Tempering the eggs before adding to the hot custard is crucial to avoid scrambling the eggs.
- Adjust syrup sweetness to taste by modifying the sugar quantity.
- Store any leftovers in the refrigerator and consume within 3 days for best taste.
