Galaktoboureko Recipe
semolina custard wrapped in flaky phyllo, orino honey, powdered sugar, served warm
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Ingredients
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Custard Filling
Phyllo Layers
Syrup
Garnish
Method
Custard Filling
- 1
Prepare the Custard
In a large saucepan, combine the milk, granulated sugar, and semolina. Cook over medium heat, stirring constantly until the mixture thickens and comes to a gentle boil.
- 2
- 3
Phyllo Layers
- 4
Prepare Phyllo Dough
Preheat the oven to 350°F (175°C). Melt the unsalted butter in a small saucepan. Take a sheet of phyllo dough and place it on a clean surface. Brush it lightly with melted butter. Repeat this process, layering about 6-8 sheets, brushing each with butter.
- 5
Assemble the Pastry
Once the layers are prepared, spoon the cooled custard filling evenly over the phyllo sheets. Fold the edges of the phyllo over the filling and cover with additional layers of phyllo, brushing each with butter. Fold and tuck in the edges to seal the filling.
- 6
Bake
Cut the assembled pastry into diamond or square shapes with a sharp knife. Bake in the preheated oven for 40-45 minutes or until golden brown and crispy.
Syrup
- 7
Prepare the Syrup
In a small saucepan, combine water, granulated sugar, honey, and lemon juice. Bring to a boil over medium heat, stirring until the sugar dissolves. Let it simmer for about 10 minutes, then remove from heat and allow to cool.
- 8
Soak the Pastry
Once the pastry is done baking, pour the cooled syrup evenly over the hot galaktoboureko. Allow it to soak for about 30 minutes before serving.
