Greece

Galaktoboureko (Greek Semolina Custard Pastry)

Serves 8 · 60 minutes

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. It is served with a sugar syrup.

Suits: Vegetarian, Pescatarian. Allergens named in the ingredients: Gluten, Eggs, Milk. Flags come from what shops, restaurants and cooks list and from the ingredient names. Always check the label. This is not medical advice.

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
2 Tbsp lemon juice

Method

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.