Galaktoboureko Recipe

Galaktoboureko Directions

1. 1

   Prepare the Syrup

   In a saucepan, combine 1 cup of sugar, 1 cup of water, lemon juice, and bring to a boil. Reduce heat and simmer for 10 minutes. Allow to cool.

2. 2

   Make the Custard

   In a medium saucepan, heat the milk over medium heat. In a bowl, whisk together egg yolks, cornstarch, and sugar. Gradually whisk in the hot milk, then return to the saucepan. Cook over medium heat, stirring constantly until thickened. Stir in vanilla extract and let cool.

3. 3

   Assemble the Galaktoboureko

   Preheat the oven to 350°F (175°C). Melt the butter and brush a 9x13 inch baking dish. Layer 10 sheets of phyllo dough, brushing each sheet with butter. Pour the custard over the phyllo, then top with remaining phyllo sheets, again brushing each with butter. Cut into diamond shapes.

4. 4

   Bake and Finish

   Bake in the preheated oven for 45-50 minutes or until golden brown. Remove from the oven and immediately pour the cooled syrup over the hot pastry. Let it absorb for at least 30 minutes before serving.

5. 5

   Serve

   Serve warm with a scoop of baklava ice cream and chopped pistachios on top.