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

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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.

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Questions

What is Galaktoboureko?

A traditional dessert featuring creamy semolina custard wrapped in crisp, buttered phyllo pastry and soaked in lemon honey syrup. This reference files it under Greek dessert: made in the oven and on the stovetop, rated medium and about 80 minutes start to finish.

What oven temperature does Galaktoboureko need?

For Galaktoboureko, the oven is set to 350 F (about 175 C) in step 2. The longest stretch at that heat is 2 hours, in step 10.

What should Galaktoboureko look like when it is ready?

Go by the cues in the method rather than the clock. Step 9: cook until golden brown and crisp.

What can I use instead of honey in Galaktoboureko?

The entry for Galaktoboureko calls for 1/4 cup honey. In its place: Maple syrup or agave, measure for measure, which also makes it vegan.

Does Galaktoboureko contain eggs?

Yes: 4 large eggs, beaten. The full allergen list for this entry is gluten, dairy and eggs. Packaged ingredients vary by brand, so check labels if the allergy is serious.

Serve it with

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