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How to Make Traditional Galaktoboureko - A Step-by-Step Guide

Traditional Galaktoboureko is a classic Greek dessert that is rich, creamy, and oh so delicious. This sweet treat is comprised of layers of crispy phyllo dough encasing a luscious, custard-like filling. Every bite is a perfect blend of textures and flavors, making it a hit at any gathering or special occasion. Whether you have Greek roots or simply enjoy exploring new recipes, this Galaktoboureko is sure to become a favorite in your repertoire.

The star ingredient in this dessert is a...

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Ingredients

  • 6 cups milk
  • 7 eggs
  • 1 cup semolina
  • ¾ cup white sugar
  • 2 tablespoons butter
  • 1 teaspoon grated lemon zest
  • ½ cup butter, melted
  • 12 sheets phyllo dough, thawed
  • 2 cups white sugar
  • 1 cup water
  • 1 teaspoon grated lemon zest

Information

  • Servings: 12
  • Yield: 12 servings

  • Pour the milk into a large saucepan, and bring to a boil over medium-low heat. Remove from the heat. While you are waiting for the milk to boil, beat the eggs, semolina, and 3/4 cup sugar with an electric mixer until well blended. Use a wooden spoon to stir this into the hot milk. Cook over low heat, stirring constantly until it just starts to bubble. Remove from the stove, and stir in 2 tablespoons of butter and 1 teaspoon of lemon zest.
  • Preheat the oven to 350 degrees F (175 degrees C). Butter an 9x13 inch baking dish.
  • Brush butter onto 6 of the phyllo sheets, and place use them to line the bottom and sides of the baking dish. Pour in the semolina mixture, and spread evenly. Layer the remaining sheets of phyllo dough over the top, brushing each one with melted butter as you lay it on. Sprinkle a few dashes of water over the top. Use a knife to slice through the top layer of pastry in a diagonal pattern.
  • Bake for 40 minutes in the preheated oven, or until the crust is golden brown. While the dish bakes, combine 2 cups of sugar, water, and remaining lemon zest in a small saucepan. Bring to a boil, and remove from the heat.
  • As soon as the galaktoboureko is removed from the oven, pour hot syrup over it. Let it cool before serving. After it has cooled, store in the refrigerator. It will stay good for 4 to 5 days.

    • Nutrition

    472 cal.

    • Total Fat: 16g
    • Saturated Fat: 9g
    • Cholesterol: 144mg
    • Sodium: 251mg
    • Total Carbohydrate: 72g
    • Dietary Fiber: 1g
    • Total Sugars: 52g
    • Protein: 11g
    • Vitamin C: 1mg
    • Calcium: 166mg
    • Iron: 1mg
    • Potassium: 266mg

    Categories

    Custard recipes
    Phyllo dough recipes
    Syrup recipes
    Butter recipes
    Semolina recipes