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Galaktoboureko
Crispy phyllo pie filled with creamy semolina custard, soaked in citrus syrup.
Galaktoboureko is one of Greece's most beloved desserts - a heavenly combination of crispy, buttery phyllo pastry and smooth, creamy semolina custard, all drenched in fragrant lemon syrup. The name translates roughly to "milk pastry," but this simple translation doesn't do justice to the incredible pleasure of eating it.
Our galaktoboureko starts with a luscious custard made from milk, semolina, eggs, and sugar, flavored with vanilla and lemon zest. This silky filling is encased in layers of golden phyllo, each sheet brushed with melted butter. When baked, the pastry becomes shatteringly crisp while the custard sets to a perfect creamy consistency.
The magic happens when we pour cool, citrus-scented syrup over the hot pastry. The phyllo absorbs just enough syrup to become wonderfully sticky while maintaining its crunch. Served warm or at room temperature, this dessert is pure Greek comfort in every bite.
Our galaktoboureko starts with a luscious custard made from milk, semolina, eggs, and sugar, flavored with vanilla and lemon zest. This silky filling is encased in layers of golden phyllo, each sheet brushed with melted butter. When baked, the pastry becomes shatteringly crisp while the custard sets to a perfect creamy consistency.
The magic happens when we pour cool, citrus-scented syrup over the hot pastry. The phyllo absorbs just enough syrup to become wonderfully sticky while maintaining its crunch. Served warm or at room temperature, this dessert is pure Greek comfort in every bite.
Prep: 30 mins
Cook: 50 mins
Serves: 12-16
Medium
Ingredients
For Custard:
1 liter whole milk
1 cup fine semolina
1 cup sugar
4 eggs
1 tsp vanilla extract
Zest of 1 lemon
50g butter
For Pastry:
500g phyllo dough
200g butter, melted
For Syrup:
2 cups sugar
1.5 cups water
Juice of 1 lemon
1 cinnamon stick
1 liter whole milk
1 cup fine semolina
1 cup sugar
4 eggs
1 tsp vanilla extract
Zest of 1 lemon
50g butter
For Pastry:
500g phyllo dough
200g butter, melted
For Syrup:
2 cups sugar
1.5 cups water
Juice of 1 lemon
1 cinnamon stick
Instructions
1. Heat milk in a saucepan. Gradually whisk in semolina, stirring constantly until thick. Remove from heat.
2. Beat sugar and eggs until fluffy. Slowly add to semolina mixture. Stir in vanilla, lemon zest, and butter. Cool slightly.
3. Butter a 9x13 pan. Layer half the phyllo sheets, brushing each with melted butter.
4. Pour in custard filling and spread evenly. Top with remaining phyllo sheets, buttering each.
5. Score top into squares or diamonds. Bake at 180°C for 45-50 minutes until golden.
6. Make syrup: Boil sugar, water, lemon juice, and cinnamon for 8 minutes. Remove cinnamon.
7. Pour cooled syrup over hot galaktoboureko. Let stand at least 2 hours before serving.
2. Beat sugar and eggs until fluffy. Slowly add to semolina mixture. Stir in vanilla, lemon zest, and butter. Cool slightly.
3. Butter a 9x13 pan. Layer half the phyllo sheets, brushing each with melted butter.
4. Pour in custard filling and spread evenly. Top with remaining phyllo sheets, buttering each.
5. Score top into squares or diamonds. Bake at 180°C for 45-50 minutes until golden.
6. Make syrup: Boil sugar, water, lemon juice, and cinnamon for 8 minutes. Remove cinnamon.
7. Pour cooled syrup over hot galaktoboureko. Let stand at least 2 hours before serving.
