Description
Galaktoboureko is a traditional Greek dessert featuring silky semolina custard encased in crisp layers of buttery phyllo, all soaked in a fragrant lemon syrup. It’s a rich, comforting sweet that’s perfect for celebrations or everyday indulgence.
Ingredients
- Whole Milk: 4 cups – delivers a creamy, rich base for the custard.
- Fine Semolina: 3/4 cup – thickens the custard into silky smoothness.
- Granulated Sugar: 1 cup – adds sweetness to both custard and syrup.
- Eggs: 4 large – enrich the custard, giving it structure and shine.
- Unsalted Butter: 1 cup (melted) – layers flavor and crispness between phyllo sheets.
- Phyllo Dough: 1 package (16 oz) – forms the delicate, flaky crust.
- Vanilla Extract: 2 teaspoons – adds warmth and depth to the custard.
- Lemon Zest: 1 teaspoon – brightens the custard with a citrusy hint.
- Water: 1 cup – base for the syrup.
- Lemon Juice: 1 tablespoon – balances sweetness in the syrup.
- Cinnamon Stick: 1 – infuses the syrup with a warm spice note.
Instructions
- Preheat Your Equipment: Preheat your oven to 350°F (175°C) and butter your baking dish thoroughly.
- Combine Ingredients: In a saucepan, bring milk to a gentle simmer. Add semolina and sugar gradually, stirring constantly until thickened. Remove from heat and temper in the beaten eggs, whisking quickly. Add vanilla and lemon zest.
- Prepare Your Cooking Vessel: Layer half the phyllo sheets in the buttered dish, brushing each with melted butter as you go.
- Assemble the Dish: Pour the custard over the phyllo layers, smoothing the top. Cover with the remaining phyllo, again buttering each sheet. Score the top gently into squares.
- Cook to Perfection: Bake for 45–50 minutes until golden brown and puffed.
- Finishing Touches: While baking, make the syrup by simmering water, sugar, lemon juice, and cinnamon stick for 10 minutes. Let cool.
- Serve and Enjoy: Pour the cooled syrup over the hot pastry and allow it to soak for at least an hour. Slice, serve, and savor!
Notes
- Score phyllo before baking to avoid breakage.
- Use clarified butter for extra crispiness.
- Let the dessert rest for full syrup absorption before serving.
- Reheat leftovers uncovered to restore texture.
Nutrition
- Serving Size: 1 slice
- Calories: 360
- Sugar: 28g
- Sodium: 80mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 95mg
Keywords: Galaktoboureko, Greek dessert, semolina custard, phyllo pastry, lemon syrup, traditional sweets, Mediterranean desserts