Galaktoboureko Recipe
Recipe information
Make Galaktoboureko in just 1h 30m. Custard-filled honey-glazed phyllo pastry, drizzled with sweet syrup.
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Ingredients
For the Galaktoboureko
Directions
1. Prepare the Syrup
In a saucepan, combine 1 cup of sugar, 1 cup of water, and 1 tablespoon of lemon juice. Bring to a boil, then reduce heat and simmer for 10 minutes. Remove from heat and let it cool.
2. Make the Custard Filling
In a large saucepan, heat the milk over medium heat. Gradually whisk in the semolina and cook, stirring constantly until thickened. Remove from heat and let it cool slightly. In a bowl, whisk together the eggs, vanilla extract, and lemon zest. Slowly add the semolina mixture to the egg mixture, stirring continuously to prevent the eggs from scrambling.
3. Assemble the Galaktoboureko
Preheat the oven to 350°F (175°C). Melt the butter and brush a 9x13 inch baking dish. Layer 6 sheets of phyllo pastry, brushing each layer with melted butter. Pour the custard filling over the phyllo and smooth it out. Layer the remaining phyllo sheets on top, brushing each with melted butter, and tuck the edges into the dish.
4. Bake
Cut the assembled pastry into diamond shapes and bake for about 30-40 minutes or until golden brown. Remove from the oven and immediately pour the cooled syrup over the hot pastry. Let it absorb the syrup for at least 1 hour before serving.
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