Description
Galaktoboureko is a traditional Greek dessert featuring a creamy semolina custard baked in layers of crispy phyllo dough and soaked in a fragrant lemon and cinnamon syrup. This rich and indulgent treat combines smooth textures with a sweet, citrusy finish perfect for any special occasion.
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 medium saucepan, combine 1 1/2 cups granulated sugar, 1 cup water, 1 tbsp lemon juice, 1 cinnamon stick, and 1 strip of lemon peel. Bring to a boil over medium heat, then reduce to a simmer and cook for about 10 minutes until slightly thickened. Remove from heat and let cool completely to allow flavors to infuse.
- Make the custard: In a saucepan, warm the 4 cups of whole milk over medium heat until hot but not boiling. Gradually whisk in 1 cup semolina and 1 cup sugar. Stir continuously to prevent lumps and cook until the mixture thickens to a creamy consistency, about 8-10 minutes. Remove from heat. In a separate bowl, beat 4 large eggs with 1 tsp vanilla extract and lemon zest. Slowly add a few spoonfuls of the hot semolina mixture into the eggs to temper them, then whisk the egg mixture back into the saucepan with the remaining semolina mixture. Stir well and add 2 tbsp unsalted butter, stirring until melted. Set custard aside to cool.
- Prepare the phyllo: Preheat your oven to 350°F (175°C). Lightly butter a 9×13 inch baking dish. Lay one sheet of phyllo dough in the dish and brush with melted butter. Repeat layering and brushing with butter for half the sheets.
- Assemble the dessert: Pour the cooled semolina custard over the layered phyllo sheets evenly. Cover with the remaining phyllo sheets, continuing to brush each layer with melted butter until all sheets are used.
- Bake: Using a sharp knife, score the top layers of phyllo into diamond or square shapes to facilitate cutting after baking. Bake in the preheated oven for approximately 45-50 minutes until the phyllo is golden brown and crisp.
- Add the syrup: Remove the galaktoboureko from the oven and immediately pour the cooled lemon-cinnamon syrup evenly over the hot pastry. Allow it to absorb the syrup and cool to room temperature before serving.
Notes
- Make sure to temper the eggs by slowly adding hot custard to avoid curdling.
- Brushing each phyllo layer generously with butter ensures a crisp and flaky texture.
- Syrup should be cool when poured over hot pastry to achieve the perfect soak without making phyllo soggy.
- Let the dessert rest for a few hours or overnight for fuller flavor absorption.
- Use gloves or a damp cloth to prevent phyllo from drying out during assembly.
