Greek Galaktoboureko
A classic Greek dessert featuring creamy semolina custard layered between flaky phyllo dough and drenched in a sweet syrup, perfect for any occasion.
Ingrédients
For the Custard
- 1 cup semolina flour
- 4 cups milk Can substitute with almond or coconut milk for dairy-free.
- 4 large eggs Can use flax eggs for vegan option.
- 1 cup sugar
- 1 teaspoon vanilla extract
- 1 teaspoon lemon zest
For the Phyllo Layers
- 1 package phyllo dough (16 oz) Thawed properly.
- 1 cup unsalted butter, melted Can substitute with vegan butter.
For the Syrup
- 1 cup sugar
- 1 cup water
- 1 teaspoon lemon juice
Instructions
Preparation
- Preheat the oven to 350°F (175°C). Gather all ingredients.
Cooking the Custard
- In a large pot, heat the milk over medium heat and whisk in 1 cup of sugar until fully dissolved. Remove from heat.
- In a medium bowl, beat the eggs and add semolina flour, vanilla extract, and lemon zest. Mix until smooth.
- Slowly pour hot milk into the egg mixture while whisking to prevent curdling. Return to pot and stir continuously until thickened (5-7 minutes).
Layering and Baking
- Brush a baking dish with melted butter. Layer 8-10 sheets of phyllo, brushing each layer with butter.
- Spread the custard mixture evenly over the phyllo.
- Top with another 8-10 layers of phyllo, again brushing each with melted butter.
- Bake for 45-50 minutes until golden brown.
Making the Syrup
- In a saucepan, combine 1 cup sugar, 1 cup water, and lemon juice. Bring to a boil, then reduce heat and simmer for about 10 minutes.
Serving
- Once baked, pour the cooled syrup over the Galaktoboureko and let soak before serving.
Notes
Ensure the phyllo is well-buttered between layers to achieve the best texture. Galaktoboureko can be stored at room temperature for three days or refrigerated for one week. Can also be frozen for longer storage.