Galaktoboureko is a classic Greek dessert that brings together the perfect combination of creamy custard, flaky phyllo dough, and a sweet, citrus-infused syrup. This dessert is a true labor of love, with layers of buttery phyllo encasing a rich semolina custard, all topped with a fragrant syrup made from sugar, lemon, and cinnamon. The result is a dessert that is both indulgent and refreshing, with a delightful contrast between the crispy phyllo and the smooth, luscious custard. Each bite of galaktoboureko offers a taste of Greek tradition, making it a perfect treat for any special occasion.
Why You'll Love This:
You’ll adore this Galaktoboureko for its rich and satisfying flavors, coupled with the light and crispy texture of the phyllo. The custard is creamy and delicately flavored with vanilla and cinnamon, offering a comforting sweetness that is perfectly balanced by the tangy lemon syrup. This dessert is not only delicious but also visually stunning, with its golden, flaky layers and glossy syrup finish. It’s a great way to impress guests with a traditional Greek pastry that is both comforting and elegant. The combination of warm spices, citrus notes, and creamy custard makes it an irresistible treat for any dessert lover.
Perfect Occasion:
Galaktoboureko is the ideal dessert for festive occasions such as holidays, family gatherings, or dinner parties. Its impressive presentation and rich flavors make it a centerpiece-worthy dessert that’s sure to be the talk of the table. Whether you’re celebrating a special event or simply want to indulge in a homemade Greek treat, Galaktoboureko is a perfect choice. It’s also a wonderful dessert to bring to potlucks or gatherings where you want to share a taste of traditional Greek cuisine with friends and family.
Decoration Tips:
For a beautifully finished Galaktoboureko, make sure to score the top layers of phyllo before baking to create clean, even pieces that are easy to serve. After pouring the syrup over the hot pastry, you can garnish the top with a few extra pieces of lemon peel or a light dusting of cinnamon for added flavor and visual appeal. If you want to make the presentation even more elegant, consider serving each piece with a dollop of whipped cream and a sprinkle of finely chopped pistachios. The bright green of the pistachios adds a lovely contrast to the golden-brown pastry.
Ingredients:
For the Syrup:
- 700g sugar
- 500g water
- 1 cinnamon stick
- 1 teaspoon lemon juice
- 4 lemon peels
For the Custard:
- 1 liter whole milk
- 100g sugar
- 1 vanilla pod
- 100g fine semolina
- 2 eggs
- 1 egg yolk
- Zest of half a lemon
- 1 cinnamon stick
- 30g unsalted butter
For the Phyllo:
- 450g phyllo dough
- 200g unsalted butter, melted (for brushing the phyllo)
Instructions:
Prepare the Syrup:
- In a medium saucepan, combine the sugar, water, cinnamon stick, lemon juice, and lemon peels.
- Bring the mixture to a boil, then reduce the heat and let it simmer for about 5 minutes. Remove from heat and allow it to cool completely while you prepare the custard and phyllo layers.
Prepare the Custard:
- In a large pot, heat the whole milk with the vanilla pod and cinnamon stick over medium heat until the milk is hot but not boiling.
- In a separate bowl, whisk together the eggs, egg yolk, sugar, and vanilla beans until the mixture is pale and creamy.
- Gradually add the semolina to the egg mixture, whisking constantly to ensure no lumps form.
- Remove the vanilla pod and cinnamon stick from the hot milk, then slowly pour the milk into the egg mixture, stirring constantly to combine.
- Return the mixture to the pot and cook over medium heat, stirring continuously until it thickens into a custard-like consistency (this should take about 5 to 7 minutes).
- Once thickened, remove the pot from the heat, stir in the unsalted butter until fully melted and incorporated, and set the custard aside to cool slightly.
Assemble:
- Preheat your oven to 180°C (350°F) and generously butter a large baking dish.
- Lay half of the phyllo sheets into the baking dish, one at a time, brushing each sheet generously with melted butter. Allow the edges of the phyllo to hang over the sides of the dish.
- Pour the cooled custard evenly over the phyllo layers in the baking dish.
- Fold the overhanging phyllo sheets over the custard, then layer the remaining phyllo sheets on top, brushing each sheet with butter. Tuck the edges of the phyllo neatly inside the dish to seal in the custard.
- Using a sharp knife, lightly score the top layers of the phyllo into squares or diamond shapes, making it easier to cut and serve after baking.
Bake:
- Bake the Galaktoboureko in the preheated oven for about 1 hour, or until the phyllo is golden brown and crisp.
Finish with Syrup:
- As soon as the Galaktoboureko comes out of the oven, slowly pour the cold syrup over the hot pastry, ensuring that all surfaces are covered. The syrup will soak into the layers, adding sweetness and flavor to the dessert.
- Allow the Galaktoboureko to cool completely at room temperature, giving the syrup time to be fully absorbed before serving.
Enjoy!