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Traditional Galaktoboureko
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Delicious traditional Greek dessert: Lemon semolina custard in flaky phyllo with sweet lemon syrup. Enjoy the authentic Greek flavors!
Ingredients:
  • 6 cups milk
  • 7 eggs
  • 1 cup semolina
  • 0.75 cup white sugar
  • 2 tablespoons butter
  • 1 teaspoon grated lemon zest
  • 0.5 cup butter, melted
  • 12 sheets phyllo dough, thawed
  • 2 cups white sugar
  • 1 cup water
Instructions:
  • In a large saucepan, heat the milk until boiling, then remove from heat. Meanwhile, use an electric mixer to combine eggs, semolina, and 3/4 cup sugar until smooth. Stir this mixture into the hot milk using a wooden spoon. Cook over low heat, stirring constantly until it begins to bubble. Remove from heat and mix in 2 tablespoons of butter and 1 teaspoon of lemon zest.
  • Preheat the oven to 350°F (175°C) and generously butter a 9x13 inch baking dish.
  • Spread melted butter on 6 phyllo sheets and line the baking dish bottom and sides. Pour in the semolina mixture, spread evenly. Layer the remaining phyllo sheets on top, brushing each with butter. Sprinkle with water and cut the top pastry layer diagonally.
  • Place in the preheated oven for 40 minutes until the crust turns a lovely golden brown. Meanwhile, in a small saucepan, mix 2 cups of sugar, water, and the rest of the lemon zest. Boil, then remove from heat.
  • Once the galaktoboureko is out of the oven, generously drizzle warm syrup over it. Allow it to cool to room temperature before enjoying. Refrigerate after cooling for up to 4 to 5 days.

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