Galaktoboureko

3.99 from 75 votes

Galaktoboureko is definitely one of the most classic and traditional Greek recipes, a much-loved phyllo dessert that makes the perfect end for almost any meal.

3.99 from 75 votes

Galaktoboureko

By Diane Kochilas

Servings

Filo Pastries & Breads, Recipes, Sweets & Desserts

Servings

Filo Pastries & Breads, Recipes, Sweets & Desserts

Ingredients

For the syrup

4 cups granulated sugar
2 cups water
1 stick(s) cinnamon
1 strip of lemon peel

For custard filling

4 eggs
1 cup granulated sugar
1 cup heavy cream 35%
3 cups milk 3,5%
1 pinch salt
2 vanilla pods or 1 tsp vanilla extract
1 cup semolina
100 g (7 tbsp) butter

For the Phyllo

220 g (1/2 pound) butter, melted for brushing phyllo
1 pound phyllo sheets defrosted and at room temperature

Instructions

For the syrup

Combine the sugar, water, cinnamon stick and lemon peek in a medium pot. Bring to a boil. Stir to dissolve the sugar. Simmer for 10 minutes. Remove from heat and set aside to let cool.

For the custard filling

Whisk the eggs along with half the sugar in a mixer for 3-4 minutes until fluffy and thick. Set aside.
In a large pot, place the heavy cream, milk, remaining sugar, a pinch of salt, 1 teaspoon vanilla extract and cook over medium heat to bring to a boil.
Slowly add the semolina, in a steady, thin stream, whisking vigorously. Whisk for about 3-4 minutes until it thickens. When the mixture peels away from the sides of the pot, it’s ready.
Turn off heat. Whisking constantly and vigorously, quickly pour in the egg-sugar mixture. Remove from heat and whisk in the butter.
Preheat oven to 350F.
Melt the butter in the microwave or in a saucepan. Generously brush a large baking pan with some of the melted butter.
Start assembling the pie by spreading a sheet of phyllo dough in the pan and drizzle and brush gently with butter. Repeat the same process with the remaining 5 sheets of phyllo dough. Very gently press down on the phyllo with your hands, just a little.
Spread the custard on top and turn in the phyllo that is hanging over the edges. Drizzle with butter. Place the remaining sheets over the custard, drizzling and brushing each one with melted butter. Fold in the edges, under the bottom sheets. To seal the edges of the galaktoboureko.
Drizzle a generous amount of melted butter over the top of the sweet and spray or sprinkle with a little cold water.
Score the top of the pie into 10-12 pieces and then cut into them and pour the remaining butter on top.
Bake for about one hour or until golden brown.
When ready, remove from oven and immediately pour the cold syrup over the pie.

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Diane Kochilas is one of the world’s foremost experts on Greek and Mediterranean cuisine. She is the host, creator and co-producer of My Greek Table, the award-winning 13-episode per season cooking-travel show about Greece that airs nationally on Public Television. The series is in its third season.

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Galaktoboureko