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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:
- In a large saucepan, combine the milk and half of the sugar. Heat over medium until it starts to simmer.
- In a bowl, whisk together the remaining sugar, semolina, cornstarch, and eggs until smooth.
- Gradually add a small amount of the hot milk to the egg mixture, whisking continuously to temper it.
- 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).
- Remove from heat, stir in the vanilla extract and lemon zest, and set aside to cool slightly.
2. Prepare the Syrup:
- In a small saucepan, combine water, sugar, honey, cinnamon stick, and lemon peel.
- Bring to a boil, then reduce the heat and simmer for about 10 minutes, until the syrup slightly thickens.
- Remove from heat and let it cool completely.
3. Assemble the Galaktoboureko:
- Preheat your oven to 350°F (175°C).
- Brush a 9×13-inch baking dish with some melted butter.
- Lay down 2 sheets of phyllo, brushing each sheet with melted butter before adding the next.
- Pour the custard over the phyllo layer. Top with the remaining phyllo sheets, brushing each sheet with butter.
- Using a sharp knife, score the top layer of phyllo into squares or diamonds to allow the syrup to penetrate.
- Bake for 45-50 minutes, or until the phyllo is golden and crisp.
- Remove from the oven and immediately pour the cooled syrup evenly over the hot dessert.
- 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.