Galaktoboureko will definitely become your favorite Greek pastry! It’s a divine combination of mouthwatering, creamy custard and flaky phyllo dough that is baked and then drenched with a lemon and cinnamon infused syrup. Perfection has finally gotten a name!
Serves: 24 Preparation: 15′ Cooks in: 1h + 15′ Ready in: 1h + 30′
500gr phyllo pastry
200gr high quality butter, melted
For the custard:
1.250ml milk full fat
1 cup sugar
4 fresh eggs
½ cup flour
½ cup fine semolina
1 unwaxed lemon, zested
1 tsp vanilla extract
1 tbsp high quality butter
For the syrup:
2½ cups sugar
1½ cup water
2 tbsp glucose syrup
1 lemon, juiced
1 cinnamon stick
For the syrup:
Combine all ingredients in a saucepan and boil over medium high heat for approximately 10 minutes, stirring until sugars dissolves completely and you are left with a heavy syrup. Remove from heat and set aside to cool.
For the custard: Beat eggs with sugar using a hand mixer until fluffy. Add semolina, flour and milk and beat until combined well. Heat the mixture in a large saucepan, over medium-low heat, stirring until it thickens. When it comes to a boil add vanilla extract, butter and lemon zest, stirring until combined well. Set aside to cool completely, stirring occasionally to prevent the milk proteins from forming a thin crust on top.
Assemble the galaktoboureko: Brush well the bottom and sides of a rectangular pan with butter. Unwrap the phyllo roll fully, carefully layer the first sheet in the bottom of the pan and brush it really well with melted butter. Repeat the same procedure until you have layered half of the phyllo sheets. When you have almost layered half the sheets, drape two sheets so that they extend half in the pan and half out of the pan horizontally.
Spread the custard evenly on top of the sheets, smoothing the surface with a spatula. Fold the phyllo sheet flaps in over the custard layer. Add the remaining sheets on top, brushing each one with melted butter.
Score only the top layer of phyllo with a serrated knife, to enable easier cutting later.
Melt the rest of the butter and pour over the surface using a spoon. Bake at 175°C/fan for at least an hour until nicely golden brown.
Pour over the hot galaktoboureko with the cold syrup, using a spoon, allowing time for it to be absorbed. Do not cover. Best serve warm and the same day because, once refrigerated, the custard tends to harden and lose its lovely texture.
Photo George Drakopoulos – Food styling Τina Webb