Galaktoboureko is a delicious Greek dessert that features creamy custard wrapped in crispy, buttery phyllo dough, all soaked in a sweet, fragrant syrup. It’s a showstopper of a dessert and not as complicated as it may seem!
Ingredients:
For the Custard:
- 1 1/2 cups whole milk
- 1/2 cup heavy cream
- 3/4 cup granulated sugar
- 1/2 cup semolina (fine)
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 tablespoon butter (for richness)
For the Syrup:
- 1 1/2 cups granulated sugar
- 1 cup water
- 1 tablespoon lemon juice
- 1 cinnamon stick (optional, for flavor)
For the Phyllo and Assembly:
- 1 package phyllo dough (usually around 16 sheets)
- 1/2 cup unsalted butter, melted (for brushing between layers)
Instructions:
1. Prepare the Custard:
- In a saucepan, combine the milk, heavy cream, and sugar over medium heat. Stir until the sugar dissolves and the mixture begins to warm, but do not let it boil.
- Slowly whisk in the semolina and continue stirring until the mixture thickens into a custard-like consistency, about 10 minutes.
- In a separate bowl, beat the eggs and vanilla extract together. Slowly add a little of the warm milk mixture into the eggs to temper them (this prevents the eggs from curdling).
- Gradually pour the egg mixture back into the saucepan, stirring constantly. Cook for another 2-3 minutes until thickened and smooth.
- Remove the saucepan from the heat, and stir in the butter for extra creaminess. Let the custard cool to room temperature.
2. Make the Syrup:
- While the custard is cooling, prepare the syrup. In a saucepan, combine sugar, water, lemon juice, and the cinnamon stick (if using).
- Bring to a simmer and cook for about 10 minutes, until the syrup thickens slightly. Remove from heat and let it cool to room temperature.
3. Assemble the Galaktoboureko:
- Preheat your oven to 350°F (175°C).
- Brush a 9×13-inch baking dish with some of the melted butter.
- Lay one sheet of phyllo dough in the baking dish, brushing it with melted butter. Repeat this process, layering and buttering each sheet, until you’ve used about 8 sheets of phyllo (this forms the bottom crust).
- Pour the cooled custard over the phyllo layers in the baking dish and spread it evenly.
- Continue layering the remaining phyllo sheets over the custard, brushing each with butter, until all the phyllo sheets are used (about 8 more sheets for the top crust).
- Tuck the edges of the phyllo into the dish to seal the custard.
4. Bake:
- Bake the galaktoboureko in the preheated oven for 45-50 minutes, or until the phyllo is golden brown and crisp.
5. Pour the Syrup:
- Once the galaktoboureko is out of the oven and still hot, immediately pour the cooled syrup evenly over the dessert. It will sizzle as it soaks into the phyllo and custard.
- Let it sit for at least 1 hour to cool and absorb the syrup.
6. Serve:
- Slice the galaktoboureko into squares or rectangles. It can be served warm or at room temperature.
Galaktoboureko is incredibly rich and indulgent, with the contrast of crunchy phyllo and silky custard, all sweetened by the syrup. Enjoy! 😋