If you crave a sweet, creamy dessert with a crunch, Galaktoboureko is the ultimate indulgence. This Greek dessert combines semolina custard and layers of phyllo pastry, all drenched in a deliciously sweet syrup. Whether you’re hosting a dinner party or simply enjoying a treat at home, Galaktoboureko is guaranteed to delight both you and your guests.
Tips to make the Galaktoboureko recipe:
1. Choose Fresh Phyllo Dough: For the best texture, use fresh phyllo dough. It should be pliable and easy to work with. If using frozen phyllo, allow it to thaw thoroughly in the fridge overnight.
If you are looking for the most amazing Food Storage Containers available, check out these HOMBERKING Meal Prep Glasslocks! We have been using these at my house, and a very similar Korean version for years, and we still have them from 10+ years ago. I highly recommend taking a look, and they are often on sale!
2. Keep Phyllo Covered: Phyllo dries out quickly, so keep it covered with a damp cloth while assembling your Galaktoboureko. This helps prevent tearing and keeps the dough moist.
3. Even Semolina Custard: Stir continuously while cooking the semolina custard to avoid lumps. Cook just until it thickens to achieve a silky texture, and let it cool slightly before spreading it over the phyllo layers.
4. Optimal Syrup Soak: Pour the syrup over Galaktoboureko while it’s still warm from the oven. This ensures the pastry soaks up the syrup properly, giving it a flavorful and tender finish.
5. Serve on the Same Day: For the best taste, serve Galaktoboureko on the day it’s made. This dessert is most flavorful and has the perfect texture when freshly baked.
How to Make Galaktoboureko Recipe?
Galaktoboureko Recipe
Equipment
- 1 Saucepan For making custard
- 1 Baking dish For assembling the dessert
Ingredients
- 1 liter Milk Whole milk preferred
- 200 g Sugar
- 120 g Semolina
- 4 Eggs Lightly beaten
- 2 tbsp Butter
- 1 tsp Vanilla extract
- 1 package Phyllo dough Thawed
- 200 g Butter Melted
- 300 g Sugar
- 200 ml Water
- 1 piece Cinnamon stick
- 1 Lemon peel From one lemon
- 1 tbsp Lemon juice
Instructions
- In a saucepan, heat milk over medium heat until it reaches a simmer.
- Whisk in sugar and semolina, stirring constantly until thickened.
- Remove from heat, then gradually add beaten eggs, butter, and vanilla.
- Preheat oven to 180°C (350°F).
- Butter a baking dish and layer half the phyllo sheets, brushing each with melted butter.
- Pour the custard mixture over the phyllo in the dish.
- Layer the remaining phyllo sheets on top, brushing with butter.
- Score the top layer and bake for 45-50 minutes or until golden.
- In a pot, combine sugar, water, cinnamon stick, and lemon peel.
- Bring to a boil and simmer for 10 minutes.
- Remove from heat, stir in lemon juice, and let it cool.
- Pour cooled syrup over hot Galaktoboureko and let absorb before serving.
Notes
Nutrition
Galaktoboureko is a delightful Greek dessert that combines the creamy texture of custard with the delicate crunch of phyllo pastry. It’s a true treat that brings together simple ingredients to create something special. Whether you are familiar with Greek cuisine or trying it for the first time, making galaktoboureko is a rewarding experience that fills your kitchen with sweet, inviting aromas.
This recipe calls for patience and attention, as each layer of phyllo is carefully brushed with butter, and the semolina-based custard is cooked to perfection. The key to a successful galaktoboureko is ensuring the pastry is crispy and the custard is smooth and set. Topping it off with a light sugar syrup adds sweetness and a hint of citrus, making every bite a perfect harmony of flavors and textures.
I love this recipe, making galaktoboureko at home is a wonderful way to explore Greek culinary traditions. It’s more than just a dessert; it’s a celebration of tastes that will surely impress your family and friends. Enjoy the process, savor each layer, and relish the satisfaction of creating something truly delicious from scratch.
