Preparation Time: 1 hour 30 minutes
Ingredients:
For the Phyllo Crust:
- 400g phyllo pastry sheets
- 220g melted butter or clarified cow’s butter
For the Custard Cream:
- 1300ml milk
- 1 cup sugar
- 2 egg yolks + 4 whole eggs
- 1 cup fine semolina
- A knob of fresh butter (about the size of a walnut)
- 2 tablespoons lemon zest or vanilla extract
For the Syrup:
- 2 cups sugar
- 1 cup water
- Juice from ½ lemon
Despite its decadence, this classic Greek dessert remains a beloved choice all year round. Enjoy it fresh from the oven for the ultimate treat!
Instructions:
Step 1 – Prepare the Custard:
In a mixer, beat the eggs and sugar until light and fluffy. Gradually add the milk and semolina, stirring to combine. Transfer to a saucepan and heat gently, stirring consistently until it thickens. Mix in the lemon zest and butter, then let cool, stirring occasionally to prevent a skin from forming.
Step 2 – Assemble the Galaktoboureko:
Preheat the oven to 190°C (375°F). Grease a baking dish and layer half of the phyllo sheets, brushing each layer with melted butter.
Step 3:
Evenly spread the cooled custard over the phyllo, then layer the remaining sheets on top, buttering each one. Gently score the top layers into portions (either diamonds or rectangles) with a sharp knife, being careful not to cut into the cream. Drizzle the remaining melted butter over the top. Bake for 15 minutes at 190°C, then lower the temperature to 160°C (320°F) and continue baking for an additional 35 minutes.
Step 4 – Make the Syrup:
In a saucepan, boil the sugar, water, and lemon juice for about 10 minutes until the syrup thickens. If using a kitchen thermometer, it should reach 108°C (226°F).
Step 5 – Finish the Dessert:
Allow the galaktoboureko to cool slightly, then carefully spoon the hot syrup over it. Avoid covering the dish, as this may soften the phyllo. For the best experience, serve it the same day, ideally warm!
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