Galaktoboureko Greek Pastry Recipe

Ingredients:

For the Custard Filling:

• 4 cups whole milk
• 1 cup fine semolina flour
• 3/4 cup granulated sugar
• 4 large eggs
• 1 teaspoon vanilla extract
• Zest of 1 lemon

For the Pastry Layers:

• 1 package (16 ounces) phyllo dough, thawed according to package instructions
• 1 cup unsalted butter, melted

For the Syrup:

• 1 cup water
• 1 cup granulated sugar
• Zest of 1 lemon
• 1 cinnamon stick
• Juice of 1/2 lemon

Instructions:

1. Prepare the Custard Filling:

   • In a saucepan, heat the whole milk over medium heat until it starts to simmer. Remove from heat.
   • In a large mixing bowl, whisk together the semolina flour, granulated sugar, eggs, vanilla extract, and lemon zest until smooth.
   • Slowly pour the hot milk into the egg mixture while whisking constantly to temper the eggs.
   • Return the mixture to the saucepan and cook over medium heat, stirring constantly, until it thickens into a custard-like consistency, about 5-7 minutes. Remove from heat and let it cool slightly.

2. Prepare the Phyllo Dough:

   • Preheat your oven to 350°F (175°C). Grease a 9x13-inch baking dish with butter.
   • Lay a sheet of phyllo dough in the prepared baking dish, allowing the edges to hang over the sides. Brush the phyllo sheet with melted butter. Repeat with another sheet of phyllo dough, placing it on top of the first sheet and brushing with butter. Continue layering with the remaining phyllo sheets, brushing each sheet with butter.

3. Add the Custard Filling:

   • Pour the prepared custard filling over the layered phyllo dough in the baking dish, spreading it out evenly.

4. Top with More Phyllo Dough:

   • Layer the remaining phyllo sheets on top of the custard filling, brushing each sheet with melted butter as before. Fold the overhanging edges of the bottom phyllo layers over the top to enclose the filling completely. Brush the top layer with any remaining melted butter.

5. Bake:

   • Using a sharp knife, score the top layer of phyllo dough into diamond or square shapes, being careful not to cut all the way through to the custard filling.
   • Bake in the preheated oven for 45-50 minutes, or until the top is golden brown and crisp.

6. Make the Syrup:

   • While the Galaktoboureko is baking, prepare the syrup. In a saucepan, combine the water, granulated sugar, lemon zest, lemon juice, and cinnamon stick. Bring to a boil over medium heat, then reduce the heat and let it simmer for about 5 minutes, or until slightly thickened.

7. Pour the Syrup:

   • Once the Galaktoboureko is baked and golden brown, remove it from the oven and immediately pour the hot syrup over the hot pastry. Let it cool in the baking dish for at least 30 minutes to allow the syrup to soak in and the pastry to set.

8. Serve:

   • Once cooled, cut the Galaktoboureko into individual pieces along the scored lines. Serve at room temperature or chilled, garnished with additional lemon zest or a sprinkle of cinnamon if desired.

9. Enjoy:

   • Enjoy this traditional Greek pastry with its creamy custard filling and crispy phyllo layers, soaked in sweet syrup, as a delightful dessert or sweet treat for any occasion!

Note: Galaktoboureko is best served fresh but can be stored in an airtight container in the refrigerator for up to 3 days. Allow it to come to room temperature before serving.