Galaktoboureko (Greek Semolina Custard Pastry)

Name: Galaktoboureko (Greek Semolina Custard Pastry)
Total time: 90 min
Yield: 8 servings
Ingredients: 150 g white granulated sugar; 6 eggs; 150 g semolina; 1 liter milk; 2 vanilla beans; ½ ea. lemon, juiced; 1 pinch of salt; 450 g phyllo; Melted butter; 125 ml water; 150 g white granulated sugar; 2 Tbsp lemon juice

The galaktoboureko (Γαλακτομπούρεκο) is a traditional Greek dessert. It is made with phyllo, also known as filo or fillo dough, which is filled with a custard of semolina flavored with citron.

90 min · serves 8

Ingredients

150 g white granulated sugar
6 eggs
150 g semolina
1 liter milk
2 vanilla beans
½ ea. lemon, juiced
1 pinch of salt
450 g phyllo
Melted butter
125 ml water
150 g white granulated sugar
2 Tbsp lemon juice

Steps

Combine sugar, eggs, and semolina in a saucepan. Mix in milk and vanilla beans. Stir in lemon juice.
Bring the mixture to a boil, stirring with a fork the whole time. When it starts boiling, reduce heat to low and keep stirring for another 10 minutes. Remove mixture from the heat, and let cool.
Brush some melted butter over each sheet of phyllo dough.
Butter a pan, and place half the phyllo in it sheet by sheet. Pour the cooled semolina custard over the pastry, and cover with the remaining buttered phyllo.
Sprinkle pastry with a bit of water.
Bake pastry at 356°F / 180°C / Gas mark 4 for 1 hour. Let cool.
Combine water and sugar in a saucepan.
Bring to boil, and simmer for about 10 minutes.
Let syrup cool.
Stir in the lemon juice once cooled in order to preserve the vitamin C.
Brush the finished pastry with syrup, and serve.

More recipes with eggs, semolina, milk, vanilla, lemon, phyllo dough or butter

Adapted from “Galaktoboureko (Greek Semolina Custard Pastry)” in the Wikibooks Cookbook by its contributors, licensed CC BY-SA 4.0. Reformatted for this site; this page's recipe text is shared under the same license.