Galaktoboureko Recipe
Custard-filled pastry with syrup.
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Ingredients
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Pastry
Custard Filling
Syrup
Method
Pastry Preparation
- 1
Prep the Phyllo
Preheat your oven to 350°F (175°C). Melt the butter in a small saucepan. Brush the bottom and sides of a 9x13 inch baking dish with some melted butter. Lay down one sheet of phyllo pastry, brushing it lightly with butter, then layer another sheet on top. Repeat this process with 6 sheets of phyllo, brushing each with melted butter.
- 2
Assemble the Pastry
Once you have layered 6 sheets, pour the custard filling over the phyllo base, spreading it evenly. Layer the remaining 6 sheets on top of the custard, brushing each with melted butter as you go. Once all sheets are layered, tuck the edges of the phyllo into the dish to seal the filling.
- 3
Cut the Pastry
Using a sharp knife, cut the assembled pastry into diamond or square shapes, making sure not to cut all the way through to the bottom.
Custard Filling Preparation
- 4
- 5
Thicken the Custard
Pour the mixture back into the saucepan and cook over medium heat, stirring constantly, until it thickens and coats the back of a spoon. Remove from heat and stir in the vanilla extract.
Syrup Preparation
- 6
Prepare the Syrup
In a small saucepan, combine the water, sugar, and lemon juice. Bring to a boil over medium-high heat, then reduce the heat and let it simmer for about 10 minutes until it thickens slightly. Remove from heat and stir in the vanilla extract. Let the syrup cool.
Baking and Serving
- 7
Bake the Pastry
Place the prepared baking dish in the preheated oven and bake for 45-50 minutes, or until the top is golden brown and crispy.
- 8
Add the Syrup
Once baked, immediately pour the cooled syrup over the hot pastry. Allow it to soak for at least 30 minutes before serving to let the flavors meld.
- 9
Serve
Cut through the pre-scored lines and serve warm or at room temperature.
