Description
Greek galaktoboureko brings silky semolina custard nestled between golden phyllo layers, promising a luxurious dessert experience. Buttery sheets and sweet syrup create a classic Mediterranean treat sure to transport you to sunny Greek islands with each delectable bite.
Ingredients
Scale
Main Ingredients:
- 8 cups (2 liters) whole milk
- 1 cup (200g) fine semolina
- 1 cup (200g) granulated sugar
- 1 package phyllo pastry, 12 sheets
Custard and Flavoring Ingredients:
- 4 eggs
- 2 egg yolks
- 1 teaspoon vanilla extract
- 1 cinnamon stick
- Zest of 1 lemon
Butter and Syrup Ingredients:
- 1 cup (240g) butter, melted, at room temperature
- ¼ cup (60g) butter, cold
- 3½ cups (700g) granulated sugar
- 2 cups (500 milliliters) water
- 1 lemon, squeezed (reserve juice for future use)
- 1 cinnamon stick
Instructions
- Craft the aromatic syrup by merging sugar, water, cinnamon, and lemon in a small saucepan, simmering until liquid thickens slightly, then remove from heat and let cool completely.
- Warm milk with a portion of sugar, lemon zest, vanilla, and cinnamon stick over gentle medium heat, creating a fragrant infusion.
- Whisk eggs and additional yolks vigorously until pale and frothy, gradually incorporating remaining sugar until fully dissolved.
- Introduce semolina and reserved milk into the egg mixture, blending smoothly to eliminate potential lumps.
- Carefully stream the warm milk infusion into egg mixture, stirring continuously to maintain a silky texture.
- Return combined mixture to pot, cooking while stirring until edges bubble gently and custard thickens, approximately 15 minutes.
- Remove cinnamon stick and spread cold butter across custard surface to prevent skin formation, then allow to cool completely.
- Liberally brush a baking dish with melted butter, then delicately layer seven phyllo sheets, brushing each with butter and allowing edges to drape over sides.
- Gently spread cooled custard across phyllo base, ensuring even distribution.
- Fold overhanging phyllo edges inward, creating a rustic border.
- Crown the pie with five additional buttered phyllo sheets, creating a flaky top layer.
- Precisely score top layer into serving portions without piercing bottom layers.
- Sprinkle surface lightly with water to enhance crispness.
- Bake in preheated oven at 356°F until golden and crisp, approximately one hour.
- Immediately upon removing from oven, slowly cascade cooled syrup over hot pie.
- Allow galaktoboureko to rest for minimum one hour, enabling complete syrup absorption before serving.
Notes
- Master this traditional Greek dessert that requires patience and precision for a truly authentic experience.
- Cooling the custard with butter prevents skin formation, ensuring a smooth, creamy texture.
- Layering phyllo sheets carefully creates a delicate, flaky crust that’s crisp and golden.
- Allowing the pie to rest after syrup pouring helps it absorb the sweet liquid, enhancing flavor complexity.
- Use room temperature ingredients for smoother custard and better integration of components.
- Scoring the top layer before baking helps create clean, elegant serving portions and allows syrup to penetrate evenly.
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Category: Desserts
- Method: Baking
- Cuisine: Greek
Nutrition
- Serving Size: 12
- Calories: 523
- Sugar: 38 g
- Sodium: 85 mg
- Fat: 31 g
- Saturated Fat: 18 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 54 g
- Fiber: 1 g
- Protein: 8 g
- Cholesterol: 103 mg