Galaktoboureko Greek Custard Dessert | Christine Cushing

I present you Galaktoboureko, my favourite Greek dessert of all time! It’s crispy layers of Greek phyllo pastry on top and on the bottom, filled with a creamy, semolina custard, that is delicately soaked in a honey lemon syrup and sprinkled with copious amounts of ground cinnamon on top. I get asked for my recipe all the time so while we’re still in some form of quarantine, let’s have some warm, baked semolina custard. FULL RECIPE BELOW.

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RECIPE: GALAKTOBOUREKO - GREEK CUSTARD DESSERT

1 cup fine semolina (250 ml)
1 1/2 cups sugar (375 ml)
5 eggs
6 cups milk (1.5 L)
1 vanilla bean
zest of 1 lemon
16 sheets of phyllo
1/2 cup melted butter (125 ml)
ground cinnamon for sprinkling

Syrup:

¾ cup honey (175 ml) (Greek Thyme honey, preferably)
1 cup water (250 ml)
1/2 cup sugar (125 ml)
juice of 1/2 lemon
1 cinnamon stick

Preheat oven to 375 degrees. In a medium saucepan, combine sugar, semolina, milk, and scrape 1 vanilla bean Stir continuously over medium heat until mixture comes to a boil and thickens, about 15 minutes. Remove from heat and add grated zest and eggs ( lightly beaten) while stirring. Let cool for 10 minutes.

Don’t start buttering your phyllo sheets, until you finish the adding the eggs to your cream or it will dry out.
Melt butter and brush phyllo leaves. Arrange about eight leaves on bottom of rectangular pan.( 9" x 13“ or 23 cm x 34 cm ) Pour in cooled custard. Butter another eight leaves and arrange them one over the other. Make several cuts with a knife to allow steam to escape.

Bake in middle of oven at 375F (190C) for about 35 minutes or until golden and custard has puffed.
Meanwhile, mix all syrup ingredients in a pot and bring to a boil and simmer gently until slightly thickened and reduced by about 1/4 . Cool .

Pour cooled syrup over hot custard. Adjust the quantity of syrup to your liking .

Sprinkle with cinnamon.

Serves 12

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