- Prep Time: 30 minutes
- Cook Time: 50 minutes
- Yield: 12 servings
Galaktoboureko (actually, in translated Greek (with the English alphabet), it would be galaktompoureko, because ‘b’ makes a ‘v’ sound and’mp’ makes a ‘b’ sound) is my most favorite dessert of all.
Its creamy custard-like filling and delicate, buttery phyllo flakes dance on your tongue. Make galaktoboureko the day before you intend to serve it, in order to allow the semolina to absorb.
This classic Greek dessert is a cousin to baklava, which is filled with nuts rather than custard.
Thaw the phyllo dough in the refrigerator over night. As you begin layering the phyllo sheets, cover unused sheets with a clean, damp dish towel to prevent them from drying out. Work as quickly as you can, as phyllo dough becomes dry and brittle very quickly.
Begin by making the syrup and setting it aside, or letting it simmer over the very lowest heat setting.
Ingredients
- 1 package (16 ounces, 463 g) of frozen phyllo dough
- 1/2 cup butter
- 4 cups of milk
- 3 whole eggs plus 2 egg yolks
- 1/2 cup sugar
- 1/3 cup plus 1 tablespoon of fine semolina
- dash vanilla
For the Syrup:
- 1 1/2 cups sugar
- 1 cup of water
- 1 teaspoon of lemon juice
- dash vanilla
- rind of 1/2 an orange
Instructions
- In a small saucepan, dissolve sugar in water. Add lemon, vanilla, and orange rind. Boil gently for about 7 minutes, or until the syrup lightly coats a spoon. Reduce the heat to the lowest setting.
- Preheat the oven to 375º F. Grease a 12-inch square, or equivalent, oven-proof casserole.
- Over medium heat, in a large sauce pan, gently boil the milk without scalding. Then let it cool for 5 minutes.
- Meanwhile, in a mixing bowl, beat the eggs and sugar until fluffy. Stir in the semolina. Very slowly, add the milk, stirring constantly.
- Return the mixture to the sauce pan and continue to stir over low heat until the mixture thickens slightly. Remove from heat. The custard will thicken more as it cools.
- Melt the butter. Take half of the phyllo sheets and cut them to fit the shape of the baking dish. Cover the remaining sheets with a damp cloth. Quickly, brush the first-cut phyllo sheet with melted butter and line the bottom of the dish.
- Take the second sheet, butter it, and place it directly on the first sheet. Repeat this process until all the phyllo sheets are stacked upon one another.
- Pour the custard on top of the phyllo sheets in the pan. Cut the remaining phyllo sheets to cover the top of the pan, butter them, and layer them as was done for the bottom layer.
- Cook for 15 minutes at 375 °F. Reduce heat to 325º F and continue to cook for about 35 minutes or until phyllo becomes a golden color. Remove from oven to cooling rack.
- Pour the syrup evenly over the galaktoboureko. Let it cool, uncovered, for at least 30 minutes. Cut into serving pieces with a sharp knife and refrigerate for at least six hours or overnight. Galaktoboureko should be served at room temperature.
- Enjoy with a rich Greek coffee, a nice port, or, even better, a Metaxa 7-Star brandy and a scoop of vanilla ice cream.
