Galaktoboureko Recipe
Learn how to make Galaktoboureko, a classic Greek dessert made with layers of crispy phyllo dough and a creamy semolina custard, all soaked in a fragrant syrup.
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
Ensure the syrup is completely cooled before pouring it over the hot pastry for best absorption.
Nutrition
Serving: 1gCalories: 320kcalCarbohydrates: 45gProtein: 6gFat: 14gSaturated Fat: 8gCholesterol: 70mgSodium: 200mgPotassium: 100mgFiber: 1gSugar: 25gVitamin A: 27000IUVitamin C: 1.2mgCalcium: 800mgIron: 0.2mg
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