Galaktoboureko - Greek Dessert with Custard

5 from 1 vote

Galaktoboureko is a simple and delicious Greek dessert made from layers of phyllo filled with semolina custard.

Prep Time40

Cook Time1

Total Time1 40

Course: Dessert, Snack

Cuisine: Greek, Turkish

Diet: Halal, Vegetarian

Servings: pieces

Calories: 435kcal

Start by preparing the syrup, as it needs to cool before pouring. Place the water and sugar in a pan and put them on medium heat.
Bring the mixture to a boil until the sugar dissolves completely, stirring occasionally.
After it comes to a boil, reduce the heat to low, and let the mixture simmer for 15 to 20 minutes.
Add a few drops of lemon juice, let it simmer for a few more minutes, and then remove the pan from the heat.
Keep it aside until the pastry comes out of the oven.

Place the milk and cream in a pot, and gently bring to a boil over medium-low heat.
Add semolina and sugar and cook until the mixture thickens, stirring continuously.
Take it off the heat and add butter along with the vanilla paste, whisking until the butter melts.
Let it cool for a few minutes and add a small amount of warm custard to the eggs and whisk quickly. Pour the egg mixture back into the pot and whisk until smooth.

You'll need a baking tray of size 11"x11" (28cmx28cm) or 9"x12" (22cmx30cm).
Cut your phyllo sheets in two, or trim them to fit your baking dish. Lay a sheet of phyllo in the dish and lightly brush the top with butter.
Repeat until you have used half of the pastry.
Pour the custard on top and spread it evenly.
Add the remaining phyllo sheets on top, brushing each one with melted butter. Trim or tuck the edges if necessary.
Cut the top into 12 equal pieces with a sharp knife until you reach the custard.
Brush the top with the remaining butter and place it in a preheated oven to 320℉ (160℃).
Bake the pie until the top is crispy and golden, for about 55-60 minutes.
Remove from the oven and pour the cool syrup slowly over the hot pastry.
Serve while still warm, as soon as the syrup is absorbed by the phyllo sheets.

Cover the sheets with a clean kitchen towel while you work
Work at a steady pace so the sheets do not dry out
If a sheet tears, keep using it. Phyllo is forgiving once baked
Stir the custard often so it does not stick to the pot
Add the eggs once the custard cools slightly, so they blend smoothly
Choose fresh lemon juice because bottled versions taste flat
Make sure the custard is thick before you add it to the dish
Score the top so the syrup absorbs evenly
Pour the syrup slowly instead of rushing it
Make the syrup first. This gives the syrup time to cool so it settles into the pastry without softening the top layer too much.