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Galaktoboureko
Galaktoboureko
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Prep Time:
100 minutes
Cook Time:
50 minutes
Total Time:
150 minutes
Delicious Greek custard in crispy buttery phyllo, topped with hot sugar syrup, served at room temp.
Ingredients:
  • 2.5 cups white sugar, divided
  • 1 cup semolina flour
  • 3.5 tablespoons cornstarch
  • 6 cups whole milk
  • 6 large eggs
  • 0.75 cup butter, melted
  • 12 sheets phyllo dough
  • 1 cup water
Instructions:
  • Combine 1 cup of sugar, semolina, cornstarch, and salt in a medium bowl and whisk until smooth.
  • In a large saucepan over medium heat, bring milk to a boil. Gradually stir in the semolina mixture with a wooden spoon. Keep stirring constantly until the mixture thickens and comes to a full boil. Remove the saucepan from the heat and keep the mixture warm.
  • In a large bowl, use an electric mixer on high speed to whip eggs until fluffy. Mix in 1/2 cup sugar and beat for 10 minutes until thick and pale. Add vanilla and gently fold in the hot semolina mixture. Cover the pan partially and let it cool.
  • Preheat your oven to 350°F (175°C) for optimal cooking temperature.
  • Prepare the baking dish by generously coating it with butter. Layer the phyllo sheets by placing one at a time in the dish and brushing each with melted butter. Pour in the custard. Top with the remaining phyllo sheets, brushing each one with butter as you layer.
  • Simply bake until the top crust is crisp and the custard filling is set, which should take about 40 to 45 minutes in the preheated oven.
  • As the custard nears the end of baking, combine 1 cup sugar and water in a saucepan and bring to a boil.
  • Take the custard out of the oven and drizzle the hot syrup generously over it, focusing on the edges. Allow it to cool to room temperature, then cut it into 16 squares and enjoy.

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