Greek Galaktoboureko Custard Pastry (Printable View)
Creamy custard layered with buttery phyllo and finished with fragrant lemon syrup. Timeless Greek favorite.
# Ingredient List:
→ Syrup
01 -
1 cup water
02 -
1 cup granulated sugar
03 -
1 tablespoon freshly squeezed lemon juice
04 -
Zest of 1/2 lemon
→ Custard Filling
05 -
4 cups whole milk
06 -
1/2 cup plus 1 tablespoon fine semolina
07 -
1 cup granulated sugar
08 -
4 large eggs
09 -
2 teaspoons pure vanilla extract
10 -
1 tablespoon unsalted butter
→ Phyllo Layers
11 -
9 ounces phyllo dough (about 12 to 16 sheets)
12 -
2/3 cup unsalted butter, melted (for brushing)
# Preparation Steps:
01 -
In a medium saucepan, combine water, sugar, lemon juice, and lemon zest. Bring to a boil over medium heat, then reduce to a gentle simmer for 5 to 6 minutes. Remove from heat and allow to cool completely.
02 -
In a separate saucepan, heat the whole milk and half of the granulated sugar over medium heat until the mixture is just below boiling point.
03 -
In a large mixing bowl, whisk the eggs with the remaining sugar and semolina until fully combined and smooth.
04 -
Gradually pour the warm milk into the egg mixture, whisking constantly to prevent curdling. Return the mixture to the saucepan.
05 -
Cook the custard on medium heat, stirring continuously, until thickened and creamy, about 5 to 8 minutes. Remove from heat and stir in vanilla extract and butter. Allow the filling to cool slightly.
06 -
Preheat oven to 340°F and grease a 9 by 13 inch baking dish with butter.
07 -
Arrange 6 to 8 sheets of phyllo in the dish, brushing each layer with melted butter and allowing the edges to overhang the sides.
08 -
Pour the slightly cooled custard over the layered phyllo base. Use a spatula to spread the filling evenly.
09 -
Layer the remaining 6 to 8 sheets of phyllo dough on top, brushing each with melted butter. Tuck in the overhanging edges and gently score the surface into squares or diamonds.
10 -
Bake in the preheated oven for 45 to 50 minutes, or until the top is golden brown and crisp.
11 -
Immediately after baking, pour the cooled syrup evenly over the hot galaktoboureko, allowing it to absorb fully.
12 -
Let the dessert rest for at least 1 hour before slicing and serving. Serve at room temperature or chilled.
# Supplementary Details:
01 -
Allowing the syrup to cool before pouring over the hot pastry ensures proper absorption and prevents sogginess.