Galaktoboureko Recipe
Custard-filled pastry soaked in syrup.
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Ingredients
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Pastry
Custard Filling
Syrup
Method
Preparation
- 1
Prepare the Syrup
In a saucepan, combine 1 cup of sugar and 1 cup of water. Bring to a boil, stirring until sugar dissolves. Once boiling, reduce heat and simmer for 10 minutes. Remove from heat and stir in 1 tablespoon of lemon juice and 1 teaspoon of vanilla extract. Set aside to cool.
- 2
Prepare the Custard Filling
In a large saucepan, heat 4 cups of milk over medium heat until warm. Gradually whisk in 1 cup of semolina and 1 cup of sugar. Continue stirring until the mixture thickens and starts to bubble. Remove from heat and let it cool slightly. Beat in 3 eggs and 1 teaspoon of vanilla extract until fully combined.
Assemble the Pastry
- 3
Layer the Phyllo
Preheat your oven to 350°F (175°C). Melt 1 cup of unsalted butter. In a baking dish, layer 10 sheets of phyllo pastry, brushing each sheet with melted butter before adding the next. Pour the custard filling over the phyllo layers.
- 4
Final Layers and Baking
Cover the custard with another layer of phyllo, again brushing each sheet with melted butter. Use a sharp knife to cut the top layers into diamond shapes. Bake in the preheated oven for 45-50 minutes or until golden brown.
Finishing Touch
- 5
Soak the Pastry
Once baked, remove the galaktoboureko from the oven and immediately pour the cooled syrup over the hot pastry. Allow it to soak for at least 1 hour before serving to absorb the syrup.