Galaktoboureko
A semolina-thickened custard wrapped in buttered phyllo and drenched in hot lemon syrup right out of the oven — its name blends the Greek word for milk with the Turkish word for filled pastry, a legacy of Ottoman-era baking fused with Greek dairy tradition.
Vegetarian
⚠ Contains: Dairy, Egg, Gluten. Always check your own ingredients — this isn't a guarantee for severe allergies.
Ingredients
- 4 cups whole milk
- 1/2 cup fine semolina
- 3/4 cup sugar
- 4 eggs
- 1 tsp vanilla extract
- 1 lb phyllo pastry sheets
- 1 cup butter, melted
- 1 1/2 cups sugar, for the syrup
- 1 cup water, for the syrup
- Juice of 1 lemon, for the syrup
Steps
- Warm the milk in a saucepan, then gradually whisk in the semolina and sugar, cooking over medium heat until thickened into a custard. Remove from heat and let cool slightly.
- Whisk the eggs and vanilla into the cooled custard until smooth.
- Butter a baking dish and layer half the phyllo sheets in it, brushing each sheet with melted butter, letting the edges overhang.
- Pour in the custard, then fold the overhanging phyllo over the top and layer the remaining sheets on top, brushing each with butter.
- Score the top layers into squares and bake at 350F for 40-45 minutes, until deep golden.
- Meanwhile, simmer the sugar, water, and lemon juice for 8-10 minutes to make the syrup.
- Pour the hot syrup evenly over the just-baked pastry immediately after it comes out of the oven, and let it soak in fully before serving.