Tastenexa
All recipes
Greek
Galaktoboureko Custard Dessert
75 min total30 prep45 cook12 servings350 cal
VegetarianClassicContains glutenContains dairyContains egg
Greek galaktoboureko — creamy semolina custard baked in phyllo and soaked in citrus syrup. A show-stopping dessert with crisp shell and silky center.
Ingredients
bakery
- 1 packphyllo dough
dairy
- 4 cupwhole milk
- 4eggs
- 0.5 cupunsalted butter
pantry
- 1 cupfine semolina
- 1 cupgranulated sugar
- 1 tspvanilla extract
produce
- 2lemon
Steps
- Heat milk with half the sugar; whisk in semolina until thick custard forms.
- Beat eggs with remaining sugar; fold into custard off heat with vanilla.
- Layer buttered phyllo in a pan; spread custard evenly.
- Top with more buttered phyllo; score into portions.
- Bake at 350°F (175°C) 40 minutes until golden.
- Simmer lemon juice, sugar, and water into syrup; cool.
- Pour syrup over hot galaktoboureko.
- Rest 30 minutes before slicing.
Tips
- Stir custard constantly to prevent lumps and scorching.
- Score phyllo before baking for clean slices.
- Pour cooled syrup over hot pastry for the best soak.
- Rest before serving so custard sets fully.
