Galaktoboureko

Name: Galaktoboureko
Prep time: 30 min
Cook time: 50 min
Total time: 80 min
Yield: 12 servings
Cuisine: Greek
Ingredients: 2 cups water; 2 cups granulated sugar; 1/4 cup honey; 2 tbsp lemon juice, squeezed; 4 cups whole milk; 1/2 cup granulated sugar; 2/3 cup fine semolina; 4 large eggs, beaten; 1 cup unsalted butter, melted; 2 tsp vanilla extract; 16 oz phyllo dough sheets, thawed

A traditional dessert featuring creamy semolina custard wrapped in crisp, buttered phyllo pastry and soaked in lemon honey syrup.

80 minMediumServes 12380 cal/serving

GreekDessertOven and StovetopVegetarianNut-FreeLow-SodiumPork-FreeNightshade-Free

Ingredients

2 cups water
2 cups granulated sugar
1/4 cup honey
2 tbsp lemon juice, squeezed
4 cups whole milk
1/2 cup granulated sugar
2/3 cup fine semolina
4 large eggs, beaten
1 cup unsalted butter, melted
2 tsp vanilla extract
16 oz phyllo dough sheets, thawed

Instructions

1

Combine 2 cups water, 2 cups granulated sugar, 1/4 cup honey, and 2 tbsp squeezed lemon juice in a saucepan. Bring to a boil, reduce heat, simmer for 5 minutes, then cool completely.
2

Preheat oven to 350 degrees F. Lightly brush a baking dish with a portion of 1 cup melted unsalted butter.
3

Heat 4 cups whole milk and 1/2 cup granulated sugar in a medium pot over medium heat until warm.
4

Gradually whisk 2/3 cup fine semolina into the warm milk mixture, stirring constantly until thick.
5

Remove from heat, then whisk in 4 beaten large eggs, two tablespoons of melted unsalted butter, and 2 tsp vanilla extract.
6

Layer half of the 16 oz thawed phyllo dough sheets in the dish, brushing each sheet with melted unsalted butter.
7

Pour the semolina custard over the phyllo, smoothing the top with a spatula.
8

Top with remaining thawed phyllo dough sheets, brushing each sheet with remaining melted unsalted butter, and score top layers.
9

Bake for 45 to 50 minutes until golden brown and crisp.
10

Pour cooled syrup immediately over the hot pastry upon removing from the oven and let sit for 2 hours before slicing.

Questions

Can I make Galaktoboureko dairy-free?

Yes. The dairy in this entry is 4 cups whole milk, 1 cup unsalted butter, melted. Swap the milk for unsweetened oat or soy milk; the butter for olive oil where it melts, or a plant-based block butter where it is creamed. The richness shifts slightly, but the method does not change.

Can I make Galaktoboureko gluten-free?

Not cleanly. 2/3 cup fine semolina, 16 oz phyllo dough sheets, thawed has no substitute that behaves the same way in this dish. If you need strictly gluten-free, start from the gluten-free dessert collection instead.

How long does Galaktoboureko keep?

Store it airtight: two to three days at room temperature or up to a week refrigerated. It freezes for up to two months; thaw at room temperature.

Can I halve or double Galaktoboureko?

Yes. As written it serves 12. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. Doubled, split it across two pans and rotate them halfway; one crowded pan bakes unevenly.

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