galaktoboureko recipe

Galaktoboureko is a delicious Greek dessert with phyllo dough, a creamy custard filling, and an unbelievable syrup!

Greek Galaktoboureko Recipe

(16 ounces 450 grams) granulated sugar

½ cups (12floz/340 milliliters) water

(7½oz/213 grams) honey

cinnamon

lemon

¼ cups (18floz/507 milliliters) whole milk

¼ cups (10floz/282 milliliters) heavy cream

(4 ½ oz/128 grams) semolina

(4 ounces 115 grams) cold butter ((diced))

vanilla extract

lemon zest

eggs

(16 ounces 450 grams) phyllo dough

(8 ounces 225 grams) butter ((melted))

In a medium saucepan combine the sugar, water, honey, cinnamon, and lemon zest. Heat and stir until the sugar is dissolved and then transfer to a measuring cup with a pour spout and let cool.

Make the Syrup:

In a saucepan, bring the milk, cream, and ½ cup (4oz/115g) of the sugar to a boil.

Immediately add the semolina and whisk until thickened, about 5 minutes. (make sure to use a whisk to avoid any lumps.

Remove from the heat, stir in the butter, vanilla, and lemon zest and let cool until it is warm but not too hot to touch, about 10 minutes.

In a large bowl with an electric mixer, beat the eggs and the remaining ¼ cup (2oz/57g) sugar until fluffy, then add the cooled semolina mixture and mix until well combined. Set aside.

Make the Custard:

Preheat the oven to 350°F (180°C).

Unroll the phyllo dough and cover it with a damp towel.

Lightly brush a 9x13-inch (23x33cm) pan with butter and lay a sheet of phyllo dough in the pan, allowing the excess to hang over the sides. Brush lightly all over with butter and repeat until you have 10 sheets of phyllo dough, each brushed lightly with butter.

Spread the custard evenly over the dough and fold the excess dough over the custard.

Top the custard with the remaining sheets of phyllo, brushing each layer all over with butter and allowing the excess to hang over the edges.

When you are done, tuck the excess dough into the edges of the pan to seal in the custard and generously brush the top of the pastry with butter.

With a sharp knife, cut the pastry into 12 equal portions and bake for about 1 ½ hours, until the pastry is a deep golden brown.

Remove from the oven and immediately pour the cold syrup evenly over the hot pastry. Let the syrup soak into the pastry for at least 4 hours before serving. Store and leftovers in the refrigerator for up to 3 days.

Assemble the Pastry:

No one can say no to this sweet Greek pastry, especially if offered at a party.

Galaktoboureko (Greek semolina custard pastry) recipe

(110 grams) caster sugar

fine semolina

(500 milliliters) milk

vanilla bean paste

unsalted butter, melted

fresh filo pastry

(440 grams) caster sugar

Thickly pared zest & juice lemon

cinnamon quill

We have to admit that we are surprised once again with this Greek cake. A marvelous recipe! A marvelous cake!

Greek Galaktoboureko

phyllo pastry

milk - 4 1/5 cups (1 L)

butter - 4/5 cup (200 g)

sugar (150 g)

semolina - 2/5 cup (100 g), wheat

for the syrup

sugar

oranges - 2

Make the sugar syrup by putting the water and sugar in a pot on the stove to boil. Add the juice and rind of 1 orange, boil until you get a thickened sugar syrup. Leave it to cool. Make the cream by putting the milk and sugar in another pot. Grate in the rind of the other orange, put it on the stove and stir until the sugar melts. 

Beat the eggs in a bowl and pour in some of the milk in a thin trickle, stirring energetically. The goal is to equalize the temperatures, so that when you place the eggs in the mixture they don't become an omelette. 

Once the milk comes to a boil, lower the stove to a medium temperature, add the semolina, boil several minutes until semi-thickened and pour the egg mixture in a thin trickle carefully, stirring constantly. 

Boil until you get a thick cream. Finally, add half the butter, stir, it will melt from the heat, add the vanilla and remove from the stove. Leave it to cool briefly. Melt the rest of the butter. 

Divide the phyllo pastry into 2 equal piles. Butter a rectangular oven dish and put in a phyllo pastry sheet, smear it with butter, put in another, smear it with butter also and repeat until you run out of phyllo pastry sheets in the first pile. Sprinkle with powdered sugar if desired. Pour in all of the cream on top and even it out, so it covers it evenly everywhere. 

Repeat the process with the remaining phyllo pastry sheets on top, buttering each one, including the last one. Take a sharp knife and carefully make slight incisions to cut it up into servings and put it in a preheated 390°F (200 °C) oven to bake for 20-30 min. until golden. 

Take the pie out and cut out pieces along the incisions. While it's still warm, pour the cooled sugar syrup over it. Let it cool and put in the fridge for 12 hours to syrup well.

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