Galaktoboureko

Indulge in the rich, velvety decadence of Galaktoboureko, a traditional Greek dessert that harmonizes creamy semolina custard with layers of crisp, golden-brown phyllo pastry. This indulgent treat is elevated further with a luscious homemade syrup infused with zesty lemon, a touch of warm cinnamon, and a hint of citrusy brightness. Offering the perfect balance of textures and flavors, Galaktoboureko is a show-stopping dessert that’s ideal for special occasions or whenever you crave an authentic Mediterranean treat. With simple ingredients like milk, eggs, and butter combined with a meticulous layering technique, this baked delight is a true celebration of Greek culinary artistry. Whether served warm or cooled, every slice promises a delightful burst of syrup-soaked flaky pastry and creamy, aromatic custard.

Nutriscore Rating: 62/100

Prep Time:30 mins

Cook Time:60 mins

Total Time:90 mins

Servings: 12

Ingredients

• 1000 ml Milk
• 200 grams Granulated Sugar
• 160 grams Semolina
• 120 grams Unsalted Butter
• 4 large Eggs
• 1 teaspoon Vanilla Extract
• 12 sheets Phyllo Pastry Sheets
• 240 ml Water
• 1 tablespoon Lemon Juice
• 1 stick Cinnamon Stick
• 1 whole Zest of Lemon

Directions

Step 1

Preheat your oven to 180°C (350°F).

Step 2

In a medium saucepan, heat the milk over medium heat until it begins to steam but not boil. Stir occasionally to prevent it from scorching.

Step 3

Whisk in the semolina and 150 grams of sugar into the milk, stirring constantly until the mixture thickens and smoothens.

Step 4

Remove the saucepan from the heat and stir in 80 grams of butter until melted and fully incorporated.

Step 5

In a separate bowl, beat the eggs and vanilla extract. Gradually stir some of the hot semolina mixture into the eggs to temper them.

Step 6

Pour the egg mixture back into the saucepan with the remaining semolina mixture and mix thoroughly.

Step 7

Melt the remaining 40 grams of butter in a small saucepan over low heat.

Step 8

Brush a baking dish (approximately 33x23 cm) with melted butter. Place a sheet of phyllo into the dish, allowing it to overhang the sides, and brush with melted butter.

Step 9

Continue layering half of the phyllo sheets, brushing each with butter before adding another sheet.

Step 10

Pour the custard over the phyllo sheets in the baking dish and spread evenly.

Step 11

Fold the overhanging phyllo sheets over the custard, then add the remaining sheets on top, brushing each with butter.

Step 12

Score the top of the pastry into square or diamond shapes with a sharp knife.

Step 13

Bake in the preheated oven for 45-50 minutes, or until golden brown.

Step 14

While the dessert is baking, prepare the syrup: In a saucepan, combine the remaining 50 grams of sugar, water, lemon juice, cinnamon stick, and lemon zest.

Step 15

Bring the syrup mixture to a boil, then reduce heat and simmer for 8-10 minutes. Allow to cool once thickened slightly.

Step 16

Once the galaktoboureko is baked, remove from the oven and pour the syrup evenly over the hot pastry.

Step 17

Allow the dessert to cool completely before slicing and serving.

Nutrition Facts

Serving size	2186.6 grams (2186.6g)

Amount per serving	% Daily Value*
Calories	3664

Total Fat 145.80g	187%
Saturated Fat 79.40g	397%
Polyunsaturated Fat 0.70g
Cholesterol 1103mg	368%
Sodium 1855mg	81%
Total Carbohydrate 505.00g	184%
Dietary Fiber 9.30g	33%
Total Sugars 252.80g
Protein 92.90g	186%

Vitamin D 618IU	3089%
Calcium 1509mg	116%
Iron 6mg	32%
Potassium 2260mg	48%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 35.4%

Protein: 10.0%

Carbs: 54.5%