Galaktoboureko Recipe

Preparation and Baking

1. 1

   Prepare the Custard

   In a saucepan, heat the milk over medium heat until it is warm. Gradually add the semolina and sugar, whisking continuously until thickened. Remove from heat and let it cool slightly. In a bowl, beat the eggs and vanilla extract; then temper the eggs by adding a bit of the warm mixture into the eggs before combining everything back into the saucepan. Stir until well combined.

2. 2

   Prepare the Filo

   Preheat your oven to 350°F (175°C). Melt the butter. Lay out a sheet of filo dough, brush it with melted butter, and layer another sheet on top. Repeat this process until you have about 6-8 layers.

3. 3

   Assemble the Galaktoboureko

   Spread half of the prepared custard over the filo layers. Then layer another 6-8 sheets of buttered filo on top. Spread the remaining custard and finish with another layer of filo. Brush the top with remaining melted butter.

4. 4

   Bake

   Bake in the preheated oven for about 45-55 minutes or until the top is golden brown.

5. 5

   Make the Honey Syrup

   While the Galaktoboureko is baking, prepare the syrup by combining honey, water, and lemon juice in a saucepan. Bring to a boil, then reduce heat and simmer for about 10 minutes. Set aside to cool.

6. 6

   Finish the Dish

   Once the Galaktoboureko is done baking, immediately pour the cooled syrup over the hot dessert. Allow it to absorb the syrup for at least 30 minutes before serving.