Galaktoboureko Recipe

Preparation and Baking

1. 1

   Make the Custard Filling

   In a saucepan, combine the milk and sugar over medium heat. Stir until the sugar dissolves and the milk begins to simmer.

2. 2

   In a bowl, whisk together the eggs, semolina, and vanilla extract. Slowly add the hot milk mixture into the egg mixture, whisking continuously to prevent curdling.

3. 3

   Return the mixture to the saucepan and cook over medium heat, stirring constantly until it thickens (about 10-15 minutes). Remove from heat and let cool.

4. 4

   Prepare the Phyllo and Honey Syrup

   Preheat the oven to 350°F (175°C). Melt the butter in a small saucepan.

5. 5

   In another saucepan, combine honey, water, and lemon juice. Bring to a boil, then reduce heat and simmer for about 10 minutes. Set aside to cool.

6. 6

   Assemble the Galaktoboureko

   Layer half of the phyllo sheets in a greased baking dish, brushing each sheet with melted butter. Pour the cooled custard filling over the phyllo, then layer the remaining phyllo sheets on top, again brushing with butter.

7. 7

   Cut the assembled dessert into squares and bake for 30-40 minutes until golden brown.

8. 8

   Finish the Dessert

   Remove from the oven and immediately pour the cooled honey syrup over the hot galaktoboureko. Let it sit for at least 2 hours to absorb the syrup before serving.