Greek
Galaktoboureko
Golden phyllo wrapped around lemon-scented semolina custard, soaked just enough with cool honey syrup.
12 servings · 45 minutes prep · 55 minutes cook
Ingredients
Custard
- 5 cups whole milk
- 1 cup sugar
- 3/4 cup fine semolina
- 4 large eggs
- 2 large egg yolks
- 2 tsp vanilla extract
- 1 tbsp finely grated lemon zest
- 4 tbsp unsalted butter
Pastry
- 1 lb phyllo, thawed
- 1 cup clarified unsalted butter, melted
Syrup
- 2 cups sugar
- 1 cup water
- 1/2 cup Greek honey
- 2 strips
- 1 cinnamon stick
- 1 tbsp fresh lemon juice
Directions
Make and Cool the Syrup
- Combine 2 cups sugar, the water, Greek honey, lemon peel, and the cinnamon stick. Simmer for 10 minutes, stir in the lemon juice, cool completely, and strain.
Cook the Custard
- Heat the whole milk with 1/2 cup of the custard sugar until steaming. Whisk the eggs, egg yolks, remaining 1/2 cup custard sugar, and fine semolina until smooth.
- Slowly whisk the hot milk into the egg mixture. Return it to the saucepan and cook, whisking, until thick and {{temperature:160°F}}, 5-7 minutes. Stir in the vanilla, lemon zest, and custard butter.
Layer and Fill the Phyllo
- Heat the oven to 350F. Brush a 9 by 13 inch pan with unsalted butter. Layer half of the phyllo dough, brushing each sheet lightly with butter.
- Spread the warm custard evenly over the phyllo. Top with the remaining phyllo, brushing each sheet with butter, then score the top into portions.
Bake and Syrup
- Bake until the pastry is crisp and deeply golden, 50-55 minutes.
- Pour the cooled syrup evenly over the hot pastry. Cool at least 4 hours before cutting.
