Description
Delectable galaktoboureko showcases Greek culinary mastery with layered phyllo pastry and silky custard. Sweet orange-infused cream nestles between crisp pastry sheets, promising rich Mediterranean flavors that dance on palates you’ll savor completely.
Ingredients
Scale
- 8 cups (2 liters) whole milk
- 1 cup (200g) semolina (fine)
- 1 cup (200g) granulated sugar
- 1 package phyllo pastry (12 sheets)
- 4 eggs
- 2 egg yolks
- 1 cinnamon stick
- 1 tsp vanilla extract
- zest of 1 lemon
- 1 cup (240g/8 oz) butter (melted, room temperature)
- ¼ cup (60g/2 oz) butter (cold)
- 3 ½ cups (700g/24.7 oz) granulated sugar
- 2 cups (500 ml/16.9 fl oz) water
- 1 lemon (squeezed, juice reserved)
- 1 cinnamon stick
Instructions
- Syrup Preparation: Combine sugar, water, cinnamon, and lemon in a saucepan, simmering until liquid slightly thickens. Remove from heat and cool completely.
- Milk Infusion: Gently heat milk with sugar, lemon zest, vanilla, and cinnamon stick, creating an aromatic base.
- Egg Mixture: Whisk eggs and yolks until pale and frothy, gradually integrating sugar until fully dissolved.
- Custard Blending: Fold semolina and reserved milk into egg mixture, ensuring smooth consistency. Gradually incorporate warm milk infusion while stirring continuously.
- Custard Cooking: Return mixture to pot, cooking and stirring until edges bubble and custard thickens, approximately 15 minutes. Remove cinnamon stick and spread cold butter across surface to prevent skin formation.
- Phyllo Layering: Butter baking dish generously, then delicately layer seven phyllo sheets, brushing each with butter and allowing edges to drape over sides. Spread cooled custard evenly across phyllo base.
- Final Assembly: Fold overhanging phyllo edges inward, creating a rustic border. Top with five additional buttered phyllo sheets, scoring surface carefully without piercing bottom layers.
- Baking Technique: Sprinkle surface with water and bake at 356°F until golden and crisp, approximately one hour.
- Syrup Finishing: Upon removing from oven, slowly cascade cooled syrup over hot pie. Rest for minimum one hour to ensure complete syrup absorption before serving.
Notes
- Prevent Lumpy Custard: Whisk eggs vigorously and strain mixture if needed to ensure ultra-smooth texture.
- Butter Protection: Spread cold butter on custard surface to block skin formation and maintain silky consistency.
- Phyllo Handling: Brush each phyllo sheet gently with melted butter, keeping layers delicate and preventing dryness.
- Syrup Absorption Technique: Pour cooled syrup over hot pie immediately after baking to guarantee perfect sweetness penetration.
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Category: Desserts
- Method: Baking
- Cuisine: Greek
Nutrition
- Serving Size: 13
- Calories: 320
- Sugar: 36g
- Sodium: 50mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 70mg