Traditional Greek Galaktoboureko

5 from 1 vote

The traditional greek dessert of Galaktoboureko might indulge you in its creamy custard filling and crisp crust. Be sure to include this on your cheat day menu.

Course Dessert

Cuisine Greek

Keyword Custard, Custard Pie, desserts, Galaktoboureko, greek

Prep Time 1

Cook Time 45

Total Time 1 45

Author Adalynn Ward

Servings persons

Calories 599kcal

Ingredients

For Custard

2 medium-sized eggs
100 g sugar
80 g semolina
50 g butter (for custard)
125 g butter (to brush phyllo sheets)
250 g heavy cream
250 g whole milk
225 g phyllo sheets
½ tsp vanilla essence
1 pinch salt

Forsugar syrup

400 g sugar
225 ml water
35 g honey
Lemon zest
1 cinnamon stick

Instructions

For custard

In a large mixing bowl, crack the eggs and pour half the sugar.
Beat well until the air is well incorporated and the mixture becomes airy and fluffy. Set aside.
In a pan, pour milk, heavy cream, remaining sugar, salt, and vanilla essence. Cook over a medium-high flame until the mixture boils.
As it starts bubbling, add semolina and mix with a spatula for 3 to 4 minutes or until the mixture gets thick.
When the semolina mixture makes strings, it means it's ready. Turn off the flame.
Add butter and mix until it melts properly. Transfer the mixture to a mixing bowl.
Beat the mixture well until it cools down a bit but is still lukewarm.
When it is ready, fold the egg mixture carefully so as not to break the air bubbles.
The custard filling is ready.

Sugar syrup

Pour all the ingredients of sugar syrup except honey into a bowl. Cook on medium-high heat until the water boils.
When it starts boiling, mix it with a spatula so that the sugar dissolves properly.
Ensure that the mixture remains translucent. Remove from heat, add honey and mix well. Let it cool.

Assembling and baking

Preheat the oven to 160 °C
Melt butter in the microwave. Grease generously a 25 x 15 cm baking pan with butter.
Layer one phyllo sheet at the base of the baking pan.
Drizzle butter from the top and spread evenly. Repeat with 5 phyllo sheets while pressing the sheets gently.
Spread the custard filling over the 5th layer and tuck in any hanging edges of phyllo sheets.
Set aside one phyllo sheet for the top and repeat the layering on top of the custard with the remaining sheets.
Spread custard and carefully set the last phyllo sheet on top. Seal the edges well in the insides of the baking pan.
Drizzle butter generously over the top Phyllo sheet and spread it evenly.
Cut the pie into 8 to 10 pieces and pour the remaining butter.
Place in the preheated oven and bake for 1.5 hours or until the top is nicely brown.
Remove from the oven and immediately pour the cool sugar syrup over the pie.
Wait for around 15 minutes and let Galaktoboureko absorb syrup completely.
Serve cool. I hope you have perfectly made the Galaktoboureko.
Don't forget to leave your feedback about the recipe in comment section. Show us how it looked like and how was your experience.

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