📝 About This Recipe
Galaktoboureko is the crowning jewel of Greek syrupy desserts, featuring a rich, velvety semolina custard encased in layers of shatteringly crisp, butter-drenched phyllo pastry. Once baked to a deep golden hue, it is bathed in a cold, citrus-infused honey syrup that creates a sublime contrast of textures. This timeless classic is the perfect marriage of creamy comfort and sophisticated pastry craft, making it a beloved centerpiece for any celebration.
🥗 Ingredients
The Citrus Syrup
- 2 1/2 cups Granulated sugar
- 1 1/2 cups Water
- 2 tablespoons Honey (Greek thyme honey preferred)
- 1 tablespoon Lemon juice (freshly squeezed)
- 1 piece Cinnamon stick
- 1 strip Lemon peel (avoid the white pith)
The Custard Filling
- 1 liter Whole milk (high quality, full fat)
- 170 grams Fine semolina (must be fine, not coarse)
- 200 grams Granulated sugar
- 4 pieces Large eggs (at room temperature)
- 50 grams Unsalted butter (cold, cubed)
- 2 teaspoons Vanilla extract (or 1 vanilla bean pod)
- 1 teaspoon Lemon zest (finely grated)
The Pastry
- 450-500 grams Phyllo pastry (thawed completely in the fridge)
- 250 grams Unsalted butter (clarified or melted and slightly cooled)
👨🍳 Instructions
-
1
Prepare the syrup first: Combine sugar, water, cinnamon stick, and lemon peel in a saucepan. Bring to a boil, then simmer for 5 minutes until sugar is fully dissolved. Stir in the honey and lemon juice, remove from heat, and let it cool completely. The syrup must be cold when poured over the hot pastry.
-
2
Preheat your oven to 160°C (320°F) for a fan-forced oven or 180°C (350°F) for conventional. Grease a 9x13 inch (23x33 cm) baking pan with melted butter.
-
3
In a large bowl, whisk the 4 eggs with the 200g of sugar until pale and fluffy. This aeration helps create a lighter custard texture.
-
4
Pour the milk into a large heavy-bottomed pot and bring to a gentle simmer over medium heat. Do not let it boil over.
-
5
Slowly rain the fine semolina into the warm milk, whisking constantly to prevent lumps from forming. Continue whisking until the mixture begins to thicken into a light cream.
-
6
Temper the eggs: Slowly pour a ladle of the hot milk/semolina mixture into the egg/sugar bowl while whisking vigorously. Repeat with another ladle. Then, pour the egg mixture back into the main pot.
-
7
Cook the custard over low heat, whisking constantly, until it becomes thick and glossy. Remove from heat and stir in the 50g of butter, vanilla, and lemon zest. Cover with plastic wrap touching the surface to prevent a skin from forming.
-
8
Layer the base: Lay one sheet of phyllo in the pan, allowing the edges to overhang. Brush generously with melted butter. Repeat this with half of the phyllo sheets (usually 6-7 sheets), rotating them slightly to cover all sides of the pan.
-
9
Pour the warm semolina custard over the buttered phyllo layers and smooth the top with a spatula.
-
10
Fold the overhanging phyllo edges inward over the custard. Then, layer the remaining phyllo sheets on top, brushing each one thoroughly with butter. Tuck the excess top phyllo down the sides of the pan using a butter knife for a neat finish.
-
11
Using a very sharp knife, score only the top layers of the phyllo into squares or diamonds. Do not cut all the way down to the custard, as this will cause the custard to boil out.
-
12
Bake for 45-55 minutes until the pastry is a deep, rich golden brown. If it browns too quickly, cover loosely with foil.
-
13
Remove the hot Galaktoboureko from the oven. Immediately and slowly ladle the cold syrup over the entire surface. You should hear a satisfying sizzle.
-
14
Allow the dessert to sit uncovered for at least 4 hours (ideally 6) at room temperature to allow the syrup to be fully absorbed into the custard and layers.
💡 Chef's Tips
The golden rule: Hot pastry meets cold syrup (or vice versa), never hot on hot, or the pastry will turn soggy. Use high-quality European-style butter with high fat content for the most authentic, nutty flavor. Keep your phyllo covered with a damp kitchen towel while working to prevent it from drying out and cracking. Do not refrigerate the Galaktoboureko while it is cooling, as the condensation will ruin the crispness of the top layers. If you prefer a firmer custard, use 180g of semolina instead of 170g.
🍽️ Serving Suggestions
Serve at room temperature to appreciate the full creaminess of the custard. Pair with a strong, bitter Greek coffee or a double espresso to balance the sweetness. A side of Greek yogurt or a dollop of kaimaki (mastic) ice cream is a traditional and delicious accompaniment. Garnish with a light dusting of ground cinnamon or crushed pistachios for extra color and aroma. Enjoy as a mid-afternoon treat or the grand finale to a Mediterranean dinner party.