Traditional Greek Galaktoboureko Recipe

Recipe for Traditional Greek Galaktoboureko

Introduction:

Galaktoboureko is a quintessential Greek dessert celebrated for its luscious custard filling encased in crispy phyllo pastry, all drizzled with a sweet, fragrant syrup. This delightful confection pairs the smooth richness of custard with the crunch of baked phyllo, finished off by a syrupy glaze that adds an irresistible finish. Perfect for special occasions or as a decadent weekend treat, Galaktoboureko embodies the essence of Greek culinary heritage.

Ingredients:

For the Custard:

• 4 cups whole milk
• 1 cup granulated sugar
• 1/2 cup semolina flour
• 1/4 cup cornstarch
• 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:

1. Prepare the Custard:

1. In a large saucepan, combine the milk and half of the sugar. Heat over medium until it starts to simmer.
2. In a bowl, whisk together the remaining sugar, semolina, cornstarch, and eggs until smooth.
3. Gradually add a small amount of the hot milk to the egg mixture, whisking continuously to temper it.
4. Pour the egg mixture back into the saucepan with the milk. Reduce the heat to low and cook, stirring constantly, until the custard thickens (about 5-7 minutes).
5. Remove from heat, stir in the vanilla extract and lemon zest, and set aside to cool slightly.

2. Prepare the Syrup:

1. In a small saucepan, combine water, sugar, honey, cinnamon stick, and lemon peel.
2. Bring to a boil, then reduce the heat and simmer for about 10 minutes, until the syrup slightly thickens.
3. Remove from heat and let it cool completely.

3. Assemble the Galaktoboureko:

1. Preheat your oven to 350°F (175°C).
2. Brush a 9×13-inch baking dish with some melted butter.
3. Lay down 2 sheets of phyllo, brushing each sheet with melted butter before adding the next.
4. Pour the custard over the phyllo layer. Top with the remaining phyllo sheets, brushing each sheet with butter.
5. Using a sharp knife, score the top layer of phyllo into squares or diamonds to allow the syrup to penetrate.
6. Bake for 45-50 minutes, or until the phyllo is golden and crisp.
7. Remove from the oven and immediately pour the cooled syrup evenly over the hot dessert.
8. Allow to cool completely before serving to let the flavors meld.

Enjoy the creamy, flaky perfection of Galaktoboureko, a true testament to Greek culinary artistry.