Description
Galaktoboureko is a traditional Greek custard pie featuring a creamy semolina custard wrapped in layers of crisp, buttery phyllo pastry and soaked with a fragrant lemon-cinnamon syrup. This dessert offers a perfect balance of creamy, crispy, and sweet textures that embody classic Mediterranean flavors.
Ingredients
For the Phyllo
- 1½ sticks unsalted butter, melted (for brushing phyllo, plus more if needed)
- 16 sheets of phyllo dough
For the Custard Filling
- 1 cup fine semolina
- 1½ cups sugar
- 2 cups heavy cream
- 4 cups whole milk
- 5 eggs, lightly whisked
- ½ cup unsalted butter (approx 1 stick), sliced into cubes
- 2 teaspoons pure vanilla extract
- 1 teaspoon lemon zest
For the Syrup
- 1 cup water
- 1 cup sugar
- 1 cinnamon stick
- 3 large strips of lemon zest
- 1 tablespoon honey
- 2 teaspoons lemon juice
Instructions
- Prepare the Custard: Place the sugar, milk, and cream in a saucepan over medium heat and bring to just a boil. Slowly add the semolina flour in a thin stream while whisking continuously. Reduce heat to medium-low and whisk until the mixture thickens, becomes creamy and smooth, about 10-15 minutes. When the whisk leaves streaks, the custard is ready. Remove from heat, whisk in butter and vanilla until incorporated, then whisk in the eggs vigorously. Cover and set aside.
- Make the Syrup: In a medium pot, combine sugar, water, cinnamon stick, and lemon peel. Bring to a boil over medium-high heat and stir gently until the sugar dissolves. Lower heat and simmer for 5-10 minutes until slightly reduced. Remove from heat, stir in honey and lemon juice, and allow to cool completely. Syrup can be made 3-4 days ahead and refrigerated.
- Prepare the Phyllo Layers: Preheat oven to 350°F (175°C). Melt butter and brush a 9” x 13” (23 cm x 34 cm) baking dish. Place one sheet of phyllo pastry in the dish and brush with butter. Layer 7 more phyllo sheets, alternating direction (lengthwise and crossways), brushing with butter between each sheet. The sheets should have a light coating of butter but not saturated.
- Assemble Galaktoboureko: Pour the slightly cooled custard into the phyllo-lined dish. Fold over any overhanging phyllo edges and brush with butter. Layer another 8 phyllo sheets over the custard, brushing with butter between each. Trim or fold sheets as needed to fit the pan. Brush the top layer generously with butter and gently tuck in edges.
- Score and Bake: Using a sharp knife, gently score the top phyllo into 12 squares, cutting only through the top layers of pastry, not through the custard. Optionally sprinkle lightly with water. Bake for approximately 45-50 minutes until the phyllo is golden brown and the filling is just set with a slight jiggle.
- Add Syrup and Cool: Immediately upon removing from the oven, evenly ladle the cooled syrup over the hot pastry, allowing it to soak in. The syrup hitting the hot pastry will create a light crackling sound. Let cool at room temperature for 1-2 hours or until just barely warm before slicing and serving.
Notes
- Galaktoboureko is best enjoyed the day it is made to preserve the crispness of the phyllo. Leftovers should be tightly wrapped and refrigerated for up to 4 days, though the phyllo will soften.
- Originally, the recipe called for separating eggs and whipping whites into meringue, but this is optional as it adds complexity with minimal difference in texture.
- The syrup can be made several days in advance and stored in the fridge.
- When layering phyllo, use a light coating of butter between sheets to avoid saturation.
- Be gentle when scoring the phyllo to avoid cutting through the custard layer.
