Galaktoboureko Recipe

There are few things as delightful as gathering around the kitchen with family, creating sweet memories together. Today, I’m bringing you an exquisite recipe that promises to do just that – Galaktoboureko. This classic Greek dessert envelops a creamy semolina custard within layers of crisp, golden phyllo pastry. And as if that weren’t enough, it’s all gently drizzled with a fragrant, light syrup. The best part? The comforting, homely aroma that fills your kitchen as it bakes is nothing short of heartwarming. Whether you’re making it for a special occasion or simply to enjoy with loved ones, this Galaktoboureko recipe is one sure way to bring everyone together and celebrate the simple joys of life.

Recipe Summary

• Prep Time: 30 minutes
• Cook Time: 1 hour
• Total Time: 1 hour 30 minutes
• Servings: 12
• Skill Level: Intermediate

Ingredients

• 8 cups whole milk
• 1 cup fine semolina
• 1 1/4 cups granulated sugar
• 4 large eggs
• 2 tsp vanilla extract
• 1/2 cup unsalted butter, melted
• 1 package phyllo pastry (14 oz)
• 1 cup water
• 1 cup granulated sugar (for syrup)
• 1 strip lemon peel
• Juice of 1/2 lemon
• Powdered sugar, for garnish

Instructions

1. Preheat your oven to 350°F (175°C).
2. In a large pot, heat the milk over medium heat until warm. Gradually add the semolina, whisking continuously to avoid lumps. Stir in the 1 1/4 cups of sugar and cook until thickened, about 10 minutes.
3. Remove the pot from heat. In a bowl, beat the eggs, then slowly add some of the hot semolina mixture into the eggs, whisking constantly. Return the egg mixture to the pot, stirring well. Add the vanilla extract and allow the mixture to cool slightly.
4. Brush a 9×13-inch baking dish with melted butter. Layer half the phyllo pastry sheets in the dish, brushing each sheet with melted butter. (Phyllo sheets are delicate, so handle with care.)
5. Pour the semolina custard over the phyllo layers, spreading it evenly. Cover with the remaining phyllo sheets, brushing each with butter. Tuck the edges down the sides as you go.
6. Bake for about 40-50 minutes, or until the pastry is golden and crisp.
7. While the Galaktoboureko is baking, prepare the syrup: In a saucepan, combine water, 1 cup sugar, lemon peel, and lemon juice. Bring to a boil, then reduce heat and simmer for 10 minutes. Remove the lemon peel and let the syrup cool.
8. Once the Galaktoboureko is out of the oven, immediately pour the cooled syrup evenly over the hot pastry. Allow it to absorb fully before serving, at least 1 hour.
9. Once cooled, cut into squares and dust with powdered sugar before serving.

Helpful Tips

• Handle phyllo pastry sheets with care and keep them covered with a damp towel to prevent drying.
• Ensure syrup is cool before pouring over the hot pastry to achieve a great texture contrast.

Storage Instructions

Store Galaktoboureko in the refrigerator for up to 3 days, ensuring it’s covered to retain moisture.

Ingredient Substitutions

Substitute fine semolina with cream of wheat for a slightly different texture.

Pairing Suggestions

Complement this dessert with a cup of Greek coffee or aromatic herbal tea. It pairs wonderfully with a fresh fruit salad or a scoop of vanilla ice cream.

At Zynahz, we believe that every recipe is a chance to create lasting memories and delight in the art of cooking. We hope this Galaktoboureko recipe brings the same joy to your home as it does to ours. Try it out and share your culinary creations with us! Don’t forget to share this recipe with friends and family, and encourage them to explore the delicious world of Zynahz. Follow us on social media and join our newsletter for more mouth-watering recipes and delightful kitchen adventures.