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Recipe for Traditional Greek Galaktoboureko
Introduction:
Galaktoboureko is a classic Greek dessert known for its creamy, custard filling and flaky phyllo pastry, all soaked in a sweet syrup. This beloved treat combines the texture of silky custard with the crispiness of baked phyllo, finished with the irresistible allure of aromatic syrup. Ideal for festive occasions or as a sumptuous weekend dessert, this dish reflects the rich culinary tradition of Greece.
Ingredients:
- For the Custard:
- 4 cups whole milk
- 1 cup granulated sugar
- 1/2 cup semolina flour
- 1/4 cup fine cornflour
- 4 large eggs
- 1 teaspoon vanilla extract
- Zest of 1 lemon
- For the Syrup:
- 1 cup water
- 1 cup granulated sugar
- 1/2 cup honey
- 1 cinnamon stick
- Peel of 1 lemon
- For Assembly:
- 10 sheets of phyllo dough
- 3/4 cup unsalted butter, melted
Method:
- Prepare the Custard:
- In a large saucepan, combine milk and half the sugar. Bring to a simmer over medium heat.
- In a bowl, whisk together the remaining sugar, semolina, cornflour, and eggs until smooth.
- Gradually temper the egg mixture by adding a small amount of the hot milk, whisking constantly.
- Pour the egg mixture back into the saucepan with the milk, reduce heat to low, and cook, stirring constantly, until the mixture thickens (about 5-7 minutes).
- Remove from heat, stir in vanilla extract and lemon zest, and set aside to cool slightly.
- Prepare the Syrup:
- Combine water, sugar, honey, cinnamon stick, and lemon peel in a small saucepan.
- Bring to a boil, then lower the heat and let simmer for about 10 minutes, until slightly thickened.
- Remove from heat and let cool completely.
- Assemble the Galaktoboureko:
- Preheat your oven to 350°F (175°C).
- Brush a baking dish (about 9×13 inches) with some melted butter.
- Lay down 2 sheets of phyllo, brushing each with melted butter before adding the next.
- Pour the custard over the phyllo layer, then cover with the remaining phyllo sheets, brushing each with butter.
- Score the
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