Classic Greek Galaktoboureko: A Creamy Custard Delight

Treat yourself to this classic Greek Galaktoboureko, a delightful dessert featuring layers of crispy phyllo dough and a rich, creamy semolina custard. Topped with a sweet syrup, this dessert is perfect for special occasions or a comforting end to a meal.

Author

Emma Jean

Prep Time

30 minutes

Cook Time

50 minutes

Servings

6

Cuisine

Greek

Ingredients

• 2 ½ cups white sugar, divided
• 1 cup semolina flour
• 3 ½ tablespoons cornstarch
• ¼ teaspoon salt
• 6 cups whole milk
• 6
• 1 teaspoon vanilla extract
• ¾ cup butter, melted
• 12 sheets phyllo dough
• 1 cup water

Directions

1. In a medium saucepan, combine 2 cups of white sugar, semolina flour, cornstarch, and salt. Stir until well mixed.
2. Gradually whisk in the whole milk, ensuring there are no lumps. Heat the mixture over medium heat, stirring continuously until it thickens and bubbles, about 10-15 minutes. Remove from heat.
3. In a separate bowl, whisk together the eggs and vanilla extract. Slowly add a few tablespoons of the warm milk mixture to the eggs, whisking constantly to temper them. Then, gradually stir the egg mixture back into the saucepan with the remaining milk mixture. Cook for an additional 2-3 minutes until fully combined and thickened. Remove from heat and let cool slightly.
4. Preheat your oven to 350°F (175°C). Brush a 9x13 inch baking dish with some of the melted butter.
5. Carefully layer 6 sheets of phyllo dough in the prepared baking dish, brushing each layer lightly with melted butter. Allow the edges to hang over the sides of the dish for easy wrapping later.
6. Spread the cooled custard mixture evenly over the phyllo layers.
7. Layer the remaining 6 sheets of phyllo dough on top of the custard, again brushing each layer with melted butter. Tuck the edges of the phyllo down into the dish to enclose the custard.
8. Using a sharp knife, cut the Galaktoboureko into diamond or square shapes before baking. Bake in the preheated oven for 45-50 minutes, or until the top is golden brown and crispy.
9. While the Galaktoboureko is baking, prepare the syrup. In a small saucepan, combine ½ cup of water and ½ cup of white sugar. Bring to a boil over medium heat, stirring until the sugar dissolves. Remove from heat and let cool slightly.
10. Once the Galaktoboureko is finished baking, pour the syrup evenly over the top while it is still hot. Allow to soak for at least 30 minutes before serving, to let the syrup absorb.