Cook and Scale
Galaktoboureko
10 servings · 80 min total
Crisp golden phyllo encasing a silky vanilla-lemon custard, soaked in sweet citrus syrup — a beloved Greek dessert.
Ingredients
- 1 l milk
- 150 g semolina
- 150 g white sugar
- 4 egg
- 1 tsp vanilla extract
- 1 tsp lemon zest
- 40 g butter
- 12 phyllo dough
- 120 g butter, melted, for brushing
- 250 g white sugar, for syrup
- 2½ dl water, for syrup
- 1 tbsp lemon juice, for syrup
- 1 tsp ground cinnamon, stick, for syrup
Contains: Gluten, Milk, Egg
Allergen info is best-effort — please verify yourself.
Method
- 1.
Cook the semolina custard — Heat the milk in a saucepan until just below boiling. In a bowl, whisk the sugar, eggs and semolina, then slowly whisk in the hot milk. Return to the pan and cook over low heat, stirring constantly, for 8-10 minutes until thickened into a custard.
- 2.
Flavour and cool the custard — Off the heat, stir in the vanilla, lemon zest and 40 g butter. Cover with cling film touching the surface and let cool slightly.
- 3.
Layer phyllo and fill with custard — Brush a baking dish with melted butter. Layer 6 phyllo sheets in the dish, brushing each with butter and letting the edges overhang. Pour in the custard, then top with the remaining 6 sheets, brushing each with butter, and tuck in the overhanging edges.
- 4.
Bake and soak in syrup — Score the top into squares. Bake at 180°C (350°F) for 40 minutes until golden and crisp. Meanwhile, boil the syrup ingredients for 5 minutes until slightly thickened. Pour the hot syrup evenly over the hot pastry as soon as it comes out of the oven, and let cool completely before serving.