Creamy Greek Galaktoboureko With Crisp Phyllo Layers

Galaktoboureko is custard baked between phyllo, then soaked in syrup so the layers stay crisp at the edges. I pour the syrup while both are warm so it sinks without softening the pastry.

The recipe is relatively straightforward, allowing you to enjoy a taste of Greece from your own kitchen. Once baked and cooled, this dessert is usually drizzled with a fragrant syrup for an extra layer of flavor.

Delicious Greek Custard Pie

This Galaktoboureko showcases layers of crisp phyllo pastry enveloping a luscious semolina-based custard, with hints of lemon and vanilla. It typically takes about 1 hour and 30 minutes to prepare and bake, serving around 10 people.

Ingredients

1 package (16 oz) phyllo dough, thawed
1 cup unsalted butter, melted
1 cup semolina
1 cup granulated sugar, divided
4 cups whole milk
3 large eggs
1 teaspoon vanilla extract
Zest of 1 lemon
1 teaspoon cinnamon for garnish (optional)
For the syrup: 2 cups water, 1 cup sugar, juice of 1 lemon, 1 cinnamon stick

Instructions

Prepare the Syrup: In a saucepan, combine water, sugar, lemon juice, and cinnamon stick. Bring to a boil, then reduce heat and simmer for about 10 minutes until slightly thickened. Remove from heat and let cool.
Preheat the Oven: Preheat your oven to 350°F (175°C).
Make the Custard: In a saucepan, combine the milk and 1/2 cup of sugar over medium heat. Stir until sugar is dissolved. Gradually whisk in semolina, cooking until thickened. Remove from heat and stir in eggs, vanilla, and lemon zest.

Assemble the Dish: In a buttered baking dish, layer half of the phyllo sheets, brushing each layer with melted butter. Pour the custard filling over the phyllo, then top with the remaining phyllo sheets, again buttering each layer.
Bake: Cut the top layer of phyllo into squares or diamonds to allow steam to escape. Bake for 45-50 minutes or until golden brown.
Finish with Syrup: Once baked, immediately pour cooled syrup over the hot Galaktoboureko. Let it absorb for a few hours before serving.