Description
Galaktoboureko is a traditional Greek dessert made with creamy semolina custard, flaky phyllo dough, and sweet lemon syrup. A golden, crispy, juicy treat perfect for any special occasion.
Ingredients
Units
Scale
For the Syrup
- 250 ml (1 cup) water
- 200 g (1 cup) sugar
- 1 tablespoon lemon juice
- Zest of 1/2 lemon
For the Custard Filling
- 1 liter (4 cups) whole milk
- 120 g (1/2 cup + 1 tbsp) fine semolina
- 200 g (1 cup) granulated sugar
- 4 large eggs
- 2 teaspoons vanilla extract
- 1 tablespoon unsalted butter
For the Phyllo Layers
- 250 g (9 oz) phyllo dough (about 12-16 sheets)
- 150 g (2/3 cup) melted butter (for brushing)
Instructions
- Make the syrup: In a saucepan, combine water, sugar, lemon juice, and zest. Bring to a boil, then simmer for 5–6 minutes. Remove from heat and let cool completely.
- Start the custard: Heat the milk and half the sugar in a saucepan until just before boiling.
- Whisk eggs: In a separate bowl, whisk eggs, remaining sugar, and semolina until smooth.
- Temper the eggs: Slowly pour warm milk into the egg mixture, whisking constantly. Then pour everything back into the pot.
- Cook the custard: Cook over medium heat, stirring nonstop, until thickened (5–8 minutes). Remove from heat, stir in vanilla and butter, then let it cool slightly.
- Preheat oven to 170°C (340°F) and grease a 9×13-inch baking dish.
- Layer phyllo: Place 6–8 phyllo sheets in the pan, brushing each with melted butter. Let the edges hang over.
- Add custard: Pour the slightly cooled custard over the base and smooth it out.
- Top phyllo: Layer another 6–8 sheets on top, again brushing each one with butter. Fold in the edges and score the top into squares or diamonds.
- Bake: Bake for 45–50 minutes, until golden brown and puffed up.
- Syrup it: Immediately after removing from the oven, pour the cooled syrup evenly over the hot galaktoboureko.
- Cool and serve: Let sit for at least 1 hour before slicing and serving. Best enjoyed at room temperature or chilled.
Notes
Use cold syrup on hot pastry for that perfect crispy-meets-juicy texture.
Whisk the custard constantly — it thickens quickly and you don’t want lumps!
Let it rest before cutting so the layers set beautifully.
Cover unused phyllo with a damp towel while working — it dries out fast!
- Prep Time: 30 minutes
- Cook Time: 50 minutes + 1 hour cooling
- Category: Dessert
- Cuisine: Greek
Nutrition
- Serving Size: 1 slice
- Calories: 290
- Fat: 14g
- Carbohydrates: 36g
- Fiber: <1g
- Protein: 5g