Galaktoboureko Recipe

Heat the Milk

In a large saucepan, heat the milk over medium heat until it is just about to boil. Stir occasionally to prevent it from scorching.

Mix Ingredients

In a bowl, whisk together the sugar, semolina, and eggs until well combined. Gradually pour the hot milk into the egg mixture, whisking continuously to temper the eggs.

Cook the Custard

Return the mixture to the saucepan over medium heat. Stir continuously until the mixture thickens and coats the back of a spoon. Remove from heat and stir in vanilla extract and 1 tablespoon of butter. Allow to cool slightly.

Preheat the Oven

Preheat your oven to 350°F (175°C).

Prepare the Baking Dish

Grease a 9x13 inch baking dish with melted butter.

Layer the Filo

Unroll the filo dough and cover it with a damp kitchen towel to prevent it from drying out. Layer 10 sheets of filo in the prepared baking dish, brushing each sheet generously with melted butter.

Add the Custard

Pour the cooled custard filling over the layered filo dough in the baking dish.

Top with Filo

Layer another 10 sheets of filo over the custard, again brushing each with melted butter. Tuck the edges of the dough into the sides of the dish to seal the custard.

Bake the Galaktoboureko

Cut the top layers of filo into diamond shapes and bake in the preheated oven for 45-50 minutes, or until golden brown.

Prepare the Syrup

While the dessert is baking, combine sugar, water, honey, and cinnamon in a saucepan. Bring to a boil, then reduce to a simmer and add lemon juice. Cook for about 10 minutes until slightly thickened.

Pour Syrup Over Dessert

Once the Galaktoboureko is done baking, remove it from the oven and immediately pour the hot syrup evenly over the top. Allow it to absorb for at least 30 minutes before serving.