Galaktoboureko (Greek Semolina Custard Pastry)
The galaktoboureko (Γαλακτομπούρεκο) is a traditional Greek dessert. It is made with phyllo, also known as filo or fillo dough, which is filled with a custard of semolina flavored with citron. It is served with a sugar syrup.
Total Time
Prep: 30 minutes Baking: 1 hour
Servings
8
Prep Time
30 minutes
Cook Time
1 hour
150 g white granulated sugar
6 eggs
150 g semolina
1 liter milk
2 vanilla beans
½ ea. lemon, juiced
1 pinch of salt
450 g phyllo
Melted butter
125 ml water
150 g white granulated sugar
2 Tbsp lemon juice
Combine sugar, eggs, and semolina in a saucepan. Mix in milk and vanilla beans. Stir in lemon juice.
Bring the mixture to a boil, stirring with a fork the whole time. When it starts boiling, reduce heat to low and keep stirring for another 10 minutes. Remove mixture from the heat, and let cool.
10 minutes
Brush some melted butter over each sheet of phyllo dough.
Butter a pan, and place half the phyllo in it sheet by sheet. Pour the cooled semolina custard over the pastry, and cover with the remaining buttered phyllo.
Sprinkle pastry with a bit of water.
Bake pastry at 356°F / 180°C / Gas mark 4 for 1 hour. Let cool.
1 hour
Combine water and sugar in a saucepan.
Bring to boil, and simmer for about 10 minutes.
10 minutes
Let syrup cool.
Stir in the lemon juice once cooled in order to preserve the vitamin C.
Brush the finished pastry with syrup, and serve.