Traditional Greek Galaktoboureko Recipe

Galaktoboureko is a beloved Greek dessert known for its rich custard filling, flaky phyllo dough, and sweet syrup. This classic treat is often enjoyed as a special occasion dessert or during religious holidays.

Ingredients:

Custard Filling:

Phyllo Dough Layers:

Syrup:

Instructions:

Prepare the Custard Filling

1. Heat the Milk and Cream: In a large saucepan, combine milk and heavy cream. Heat over medium heat until simmering, but don’t let it boil.
2. Add the Semolina: Gradually whisk in semolina to avoid lumps. Cook until thickened, forming a creamy texture (about 5-7 minutes).
3. Add Sugar and Lemon Zest: Stir in sugar and lemon zest until sugar is dissolved.
4. Temper the Eggs: In a separate bowl, beat eggs lightly. Slowly add a ladle of hot semolina mixture to eggs while whisking continuously. Pour tempered egg mixture back into saucepan and cook for 2 more minutes until smooth and thickened.
5. Add Vanilla and Butter: Remove custard from heat and stir in vanilla extract and butter. Set aside to cool slightly.

Assemble the Galaktoboureko

1. Prepare the Phyllo Dough: Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish with melted butter. Layer half of the phyllo sheets, brushing each with melted butter.
2. Add the Custard: Pour the warm custard filling over the phyllo dough base, spreading it evenly.
3. Top with Remaining Phyllo Sheets: Place the remaining phyllo sheets over the custard, brushing each with melted butter. Tuck overlapping edges into the sides of the dish.
4. Score the Phyllo: Using a sharp knife, score the top layer of phyllo into squares or diamond shapes.
5. Bake: Bake in the preheated oven for 45-60 minutes, or until the phyllo is golden brown and crisp.

Make the Syrup

1. Prepare the Syrup: In a saucepan, combine sugar, water, honey, lemon juice, and cinnamon stick. Bring to a boil, then reduce heat and simmer for about 10 minutes, until slightly thickened. Remove from heat and let it cool.

Final Touch

1. Add the Syrup: Once the galaktoboureko is baked, remove it from the oven and immediately pour the cooled syrup evenly over the hot pastry.
2. Let it Rest: Allow the galaktoboureko to cool completely, giving the syrup time to absorb and infuse the pastry with flavor.

Variations

• Orange Galaktoboureko: Add orange zest to the custard and use orange juice in the syrup.
• Chocolate Galaktoboureko: Add a layer of chocolate chips between the custard and phyllo layers.