traditional Greek dessert Galaktoboureko

traditional Greek dessert Galaktoboureko

Ingredients:

For the Custard:

• 1 cup semolina flour
• 4 cups whole milk
• 1 cup sugar
• 4 large eggs
• 1 tsp vanilla extract
• 1 lemon (zest only)
• 2 tbsp unsalted butter

For the Phyllo:

• 1 package phyllo dough (about 12 sheets), thawed
• 1 cup unsalted butter, melted

For the Syrup:

• 2 cups water
• 2 cups sugar
• 1 cinnamon stick
• 1 lemon (zest and juice)

 

Instructions:

1. Prepare the Custard:

1. In a large pot, heat the milk over medium heat until it comes to a gentle simmer.
2. Gradually whisk in the semolina and sugar, stirring continuously to avoid lumps.
3. Continue cooking until the mixture thickens (about 5-7 minutes).
4. In a separate bowl, beat the eggs and vanilla together. Slowly temper the eggs by adding a bit of the hot custard mixture into the eggs while whisking.
5. Pour the tempered egg mixture back into the pot with the custard. Stir until well combined.
6. Remove from heat, stir in the butter and lemon zest. Set aside to cool slightly.

2. Prepare the Phyllo Layers:

1. Preheat the oven to 350°F (180°C).
2. Brush a baking dish with melted butter.
3. Layer half of the phyllo sheets in the dish, brushing each sheet generously with melted butter. Let the edges of the phyllo hang over the sides of the dish.
4. Pour the semolina custard filling evenly over the phyllo layers.
5. Fold the overhanging phyllo over the filling and layer the remaining sheets on top, buttering each one.
6. Tuck the edges of the phyllo into the sides of the dish to create a sealed top.

3. Bake:

1. Using a sharp knife, score the top layers of the phyllo into squares or diamonds.
2. Bake in the preheated oven for 45-50 minutes, or until the phyllo is golden and crisp.

4. Make the Syrup:

1. While the Galaktoboureko is baking, prepare the syrup.
2. In a saucepan, combine the water, sugar, cinnamon stick, lemon zest, and lemon juice. Bring to a boil, then reduce to a simmer. Cook for 10 minutes until it thickens slightly. Remove from heat and let it cool slightly.

5. Assemble:

1. Once the Galaktoboureko is baked, remove it from the oven and immediately pour the warm syrup evenly over the entire dish. Allow the syrup to soak into the dessert.
2. Let it cool to room temperature before cutting and serving.

 

Serving:

Serve Galaktoboureko at room temperature or chilled, cut into squares or diamonds. The crispy phyllo and creamy custard, paired with the sweet syrup, make for an irresistible dessert.

Enjoy!