Traditional Greek Galaktoboureko Recipe

Galaktoboureko is a traditional Greek dessert made with layers of phyllo pastry and a creamy semolina custard filling, soaked in a sweet syrup. This recipe will guide you through the steps to create a delicious and flaky Galaktoboureko that will impress your friends and family. Enjoy this classic Greek dessert with a cup of coffee or tea.

Ingredients

• 1 package phyllo pastry sheets
• 1 cup semolina
• 4 cups milk
• 1 cup sugar
• 4 eggs
• 1 teaspoon vanilla extract
• 1/2 cup unsalted butter, melted
• 1 cup water
• 1 cup sugar
• 1 cinnamon stick
• 1 lemon peel

Directions

1. Preheat the oven to 350°F (175°C).
2. In a saucepan, heat the milk over medium heat until it starts to simmer.
3. In a separate bowl, whisk together the sugar, semolina, and eggs until well combined.
4. Slowly pour the hot milk into the semolina mixture, whisking continuously to prevent curdling.
5. Return the mixture to the saucepan and cook over low heat, stirring constantly, until it thickens to a custard consistency.
6. Remove the saucepan from the heat and stir in the vanilla extract.
7. Brush a baking dish with melted butter.
8. Lay a sheet of phyllo pastry on the bottom of the dish, allowing the edges to hang over the sides.
9. Brush the phyllo sheet with melted butter.
10. Repeat this process with half of the phyllo sheets, brushing each layer with melted butter.
11. Pour the semolina custard over the phyllo sheets in the dish and spread it evenly.
12. Repeat the layering process with the remaining phyllo sheets and melted butter.
13. Fold the overhanging phyllo edges over the top of the custard.
14. Brush the top layer of phyllo with melted butter.
15. Using a sharp knife, score the top layer of phyllo into diamond shapes.
16. Bake in the preheated oven for 45-50 minutes, or until the top is golden brown and crispy.
17. While the Galaktoboureko is baking, prepare the syrup.
18. In a saucepan, combine the water, sugar, cinnamon stick, and lemon peel.
19. Bring the mixture to a boil and simmer for 10 minutes, until the syrup thickens slightly.
20. Remove the cinnamon stick and lemon peel from the syrup.
21. Once the Galaktoboureko is out of the oven, immediately pour the syrup over the hot pastry.
22. Allow the dessert to cool completely before serving.
23. Serve the Galaktoboureko at room temperature or chilled, and enjoy!

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