Galaktoboureko Recipe
Greek custard wrapped in golden phyllo and finished with lemon syrup.
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Ingredients
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Custard
Phyllo & assembly
Lemon syrup (tilsitiko)
Method
Custard
- 1
Warm the milk
In a medium saucepan, warm 4 cups whole milk over medium heat until it is hot but not boiling (small bubbles at the edge), about 5–7 minutes. Reserve 1/4 cup of the warm milk in a small bowl and remove the pan from heat.
- 2
Mix dry ingredients
In a separate bowl, whisk together 1 Tbs semolina, 3 Tbs all-purpose flour, and 1 cup granulated sugar (custard portion) so there are no lumps.
- 3
Temper eggs
Whisk 4 large eggs in a medium mixing bowl. Slowly whisk in the reserved 1/4 cup warm milk to temper the eggs.
- 4
Combine and thicken
Return the saucepan with warm milk to medium-low heat. Whisk the dry mix into the remaining milk until smooth. Slowly pour about 1/3 of the hot milk mixture into the tempered eggs while whisking constantly, then pour the egg mixture back into the saucepan. Cook over low to medium-low heat, whisking constantly, until the mixture thickens to a custard that coats the back of a spoon, about 6–10 minutes. Do not boil.
- 5
Finish custard
Remove from heat and whisk in 2 Tbs unsalted butter, 1 tsp vanilla extract, and 1 tsp lemon zest. Taste and adjust for a touch more sugar if desired. Cover the surface of the custard with plastic wrap to prevent a skin and let cool to warm (20–30 minutes).
Lemon syrup
- 6
Make the syrup
Combine 1 cup granulated sugar (syrup portion) and 1 cup water in a small saucepan. Add the large strips of lemon peel. Bring to a gentle boil over medium heat, stirring until the sugar dissolves. Reduce heat and simmer for 6–8 minutes until slightly thickened.
- 7
Finish syrup
Remove from heat and stir in 3 Tbs fresh lemon juice and 1 Tbs honey (optional). Let the syrup cool to warm. Remove and discard lemon peel before using. Syrup should be warm when poured over the baked pastry.
Phyllo & assembly
- 8
Prepare pan and phyllo
Preheat the oven to 350°F (175°C). Lightly butter a 9x13-inch baking pan. Unroll thawed phyllo and keep covered with a lightly damp towel to prevent drying. Have 1 cup melted butter (and optional 2 Tbs oil) ready for brushing.
- 9
- 10
Add custard
Spread the cooled (still slightly warm) custard evenly over the layered phyllo base, smoothing the top with a spatula to an even thickness.
- 11
- 12
Score before baking
Using a sharp knife, score the top phyllo into diamond or square portions all the way to the pan bottom; this helps cutting after baking and allows syrup to penetrate.
- 13
Bake
Bake in the preheated 350°F (175°C) oven for 40–50 minutes, or until the phyllo is deep golden brown and crisp. Rotate the pan once halfway through if your oven has hot spots.
Finishing
- 14
Syrup the Galaktoboureko
As soon as the pastry comes out of the oven, pour the warm lemon syrup evenly over the hot galaktoboureko. You should hear a gentle sizzle; the hot pastry must meet warm syrup to absorb properly. Pour slowly and evenly so all cuts and edges receive syrup.
- 15
Cool and serve
Allow the galaktoboureko to cool completely (at least 2 hours) so the custard sets and the syrup is absorbed. Serve at room temperature or slightly warm. Cut along the pre-scored lines and lift pieces with a spatula. Store leftovers loosely covered in the refrigerator for up to 3 days; bring to room temperature before serving.