1 hr 50 mins
A traditional Greek dessert.
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Units: US | Metric
- 1 lb phyllo dough
- 2 pints milk
- 6 ounces sugar
- 6 ounces fine semolina
- 1/2 cup butter, melted, divided
- 1 teaspoon vanilla extract
- 1 pinch salt
- 6 eggs
- 1In a saucepan over medium heat add milk, sugar, semolina, 2 ounces butter, vanilla, salt and a sliver of lemon peel.
- 2Bring to a boil, whisking constantly, until mixture thickens remove from heat and allow to cool slightly.
- 3Beat eggs in a separate bowl then stir into milk mixture. Set aside. Preheat oven to 350 degrees.
- 4Line a 9 X 13 buttered baking pan with half the sheets of phyllo, brushing each sheet with the melted butter and allowing the edges to overlap the sides.
- 5Spread custard evenly over phyllo.
- 6Cover with remaining sheets of phyllo, brushing each sheet with the melted butter.
- 7Trim the edges and fold in carefully to seal the filling.
- 8Brush the top with melted butter and seal edges with a bit of cold water.
- 9Bake 45 minutes or until golden.
- 10Meanwhile make the syrup; In a small saucepan combine the sugar, water, lemon juice and sliver of lemon peel and boil for 10 minutes.
- 11When Galaktoboureko is done and still hot from the oven, spoon syrup over a little at a time until absorbed by the pastry.
- 12Cool completely, cut into diamond shape and serve.
- 13NOTES : This is best made the day before it is needed. It gives the pastry time to absorb the syrup and the filling to become firm.
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Nutritional Facts for Galaktoboureko - Greek Custard Pastry
Serving Size: 1 (289 g)
Servings Per Recipe: 10
- Amount Per Serving
- % Daily Value
- Calories 582.8
- Calories from Fat 166
- Total Fat 18.5 g
- Saturated Fat 9.6 g
- Cholesterol 149.6 mg
- Sodium 408.2 mg
- Total Carbohydrate 92.2 g
- Dietary Fiber 1.5 g
- Sugars 51.2 g
- Protein 12.4 g