Galaktoboureko | Greek Custard Dessert
A Greek custard pie dessert with hints of lemon and vanilla. One of the most delicious Greek desserts around. Everyone loves galaktoboureko!
- Prep time
- 45 min
- Cook time
- 40 min
- Yield
- 9 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 1/2 lb box of room temperature phyllo (14 sheets total)
- 1/2 cup butter (melted)
- -Galaktoboureko custard-
- 3 cups milk
- 3 eggs
- ½ cup sugar
- 1 teaspoon vanilla extract
- ½ tablespoon grated lemon zest
- ½ cup semolina
- -Galaktoboureko syrup-
- 1/2 cup sugar
- 1/2 cup water
- 1 teaspoon lemon juice
- 1 slice lemon peel
- 1 slice orange peel
Instructions
- 1
We'll make the syrup first, as its cool syrup is poured over hot galaktoboureko.
- 2
In a pot, add: sugar, water, and lemon juice, mix well. Bring to boil over medium heat, stir occasionally.
- 3
Once boiling, add in lemon and orange peels - simmer for 10 minutes.
- 4
When simmering time is done, turn off and remove from heat to allow to cool.
- 5
- Now, let’s start on the custard for galaktoboureko-
- 6
In a large pot, add milk and bring to slight simmer then reduce heat to medium.
- 7
As the milk heats, in a bowl, beat eggs and then add sugar, vanilla, and lemon zest, mix thoroughly.
- 8
When the milk is at a slight simmer, take 1 cup worth of it and slowly add it to bowl with the egg/sugar mixture--stirring entire time (this is to temper eggs), and set aside.
- 9
Now, grab your semolina and slowly add it to the pot with milk, stirring the entire time. Do this in stages. Add a little semolina, stir, little more, stir, etc..
- 10
Once all semolina is incorporated into the milk, add in egg/sugar mixture that was tempered earlier, stir until it begins to thicken.
- 11
Once the galaktoboureko custard gets thick (think cake batter), turn off and remove from heat.
- 12
--Grab your phyllo and let’s assemble the galaktoboureko--
- 13
Preheat oven to 350F.
- 14
Unwrap phyllo, unroll and cover with a damp towel.
- 15
Take your baking dish (we use 9 X 9) and brush with some melted butter.
- 16
Take one sheet of phyllo and place it in the dish (you may need to cut them to make them fit).
- 17
Brush top of phyllo with some melted butter.
- 18
Add another sheet on top, brush with butter -- repeat this 5 more times (total of 7 sheets: phyllo, melted butter, phyllo, etc.,)
- 19
After the 7th sheet, pour the custard over the top of the phyllo sheets, and spread evenly.
- 20
Repeat step 17-18 with 7 more phyllo sheets.
- 21
Brush top sheet with some melted butter, slightly score, and place in oven for 30-40 minutes or until golden brown.
- 22
Once galaktoboureko is finished, remove from oven and immediately pour the cool syrup over the top. Let it sit to cool for at least 30-40 minutes, or until the sugar is absorbed.*
- 23
Cut into squares and enjoy your freshly baked galaktoboureko!