It’s a divine combination of mouthwatering custard inside phyllo dough, with lemongrass infused syrup. This will definitely become your favorite Greek dessert!
Serves: 1 round baking dish (28 cm) Preparation: 15′ Cooks in: 1h + 15′ Ready in: 1h + 15′
7 phyllo pastry sheets
200 g good quality butter 82% fat, melted
For the custard:
860 ml milk full fat
150 g granulated sugar
100 g fine semolina
25 g good quality butter 82% fat
3 egg yolks
½ unwaxed lemon, zested
1 tsp vanilla extract
For the syrup
320g granulated sugar
130 ml water
70 g glucose syrup
1 sprig lemongrass, finely chopped
3 lemon verbena leaves
For the custard: In a saucepan heat milk on medium heat. When warm (not hot) stir in sugar, semolina and egg yolks and beat with an egg beater vigorously to avoid sticking, until well combined. 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.
For the syrup: Combine water glucose and lemongrass in a saucepan and boil over medium high heat. Add sugar stirring all the way until sugar dissolves completely. When it comes to a boil allow to boil for another minute and remove pan from heat. Stir in lemon verbena leaves and set aside to infuse for 10-15 minutes. Then pour into a clean pan through a fine sieve.
Preheat oven at 180οC/fan. Assemble the galaktoboureko: Brush well the bottom and sides of a rectangular baking pan with butter. Unwrap the phyllo sheets, and carefully layer 4 sheets in the bottom of the pan crosswise, brushing them really well with melted butter as you go. 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. Spray with a little water. Bake for 40-45 minutes or until nicely golden brown.
Pour over the hot galaktoboureko with the cold syrup, using a spoon, allowing time 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: Anastasia Adamaki – Food styling: Antonia Kati
Και η συνταγή στα ελληνικά: Γαλακτομπούρεκο αρωματισμένο με λεμονόχορτο