Greek Galaktoboureko Recipe
Galaktoboureko is a traditional Greek dessert featuring layers of crisp phyllo pastry and a luscious semolina custard filling, all soaked in sweet sugar syrup. This delightful treat showcases the perfect balance of creamy, crunchy, and sweet flavours, making it a beloved dessert in Greek cuisine.
Instructions
- Preheat the oven to 350°F (175°C) and grease a 9x13-inch baking dish.
- In a saucepan, heat the milk until simmering.
- In a bowl, whisk together semolina flour and sugar.
- Gradually add the semolina mixture to the simmering milk, whisking constantly to avoid lumps. Cook for 8-10 minutes until thickened.
- In a separate bowl, beat eggs and vanilla extract together. Slowly pour the beaten eggs into the semolina mixture, whisking continuously. Stir in lemon zest. Set aside to cool.
- Layer half of the phyllo pastry sheets in the baking dish, brushing each sheet with melted butter.
- Spread the cooled custard evenly over the layered phyllo pastry.
- Layer the remaining phyllo pastry sheets on top, brushing each sheet with butter.
- Score the top layer of phyllo into diamond or square shapes.
- Bake for 50-60 minutes, or until golden brown and crisp.
- While the Galaktoboureko bakes, prepare the sugar syrup. In a saucepan, combine water, sugar, lemon juice, and a cinnamon stick. Boil, then simmer for 5 minutes. Remove the cinnamon stick.
- Once baked, remove the Galaktoboureko from the oven and let it cool for a few minutes.
- Pour the warm sugar syrup over the Galaktoboureko, allowing it to soak in.
- Let the dessert cool completely before serving.