Galaktoboureko Recipe
A traditional Greek dessert made with layers of crispy phyllo dough and a creamy custard filling, soaked in a sweet syrup.
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Custard
- 1 liter Milk
- 200 grams Sugar
- 120 grams Semolina
- 4 Eggs beaten
- 1 teaspoon Vanilla extract
- 50 grams Butter melted
Phyllo Dough
- 500 grams Phyllo dough
- 200 grams Butter melted
Syrup
- 200 grams Sugar
- 240 ml Water
- 1 Lemon juice and zest
- 1 stick Cinnamon
Preheat oven to 350°F (175°C).
In a saucepan, heat milk and sugar until sugar dissolves. Gradually add semolina, stirring constantly until thickened.
Remove from heat and let it cool slightly. Add beaten eggs, vanilla extract, and melted butter. Mix well.
Brush a baking dish with melted butter. Layer half of the phyllo sheets, brushing each with butter.
Pour the custard over the phyllo layers. Cover with remaining phyllo sheets, brushing each with butter.
Bake for 45-60 minutes, until golden brown.
While baking, prepare the syrup. Boil sugar, water, lemon juice, zest, and cinnamon stick for 10 minutes. Remove cinnamon stick.
Pour hot syrup over the baked Galaktoboureko. Let it cool before serving.
Calories: 350kcal | Carbohydrates: 45g | Protein: 6g | Fat: 15g | Saturated Fat: 9g | Cholesterol: 80mg | Sodium: 150mg | Potassium: 100mg | Fiber: 1g | Sugar: 30g | Vitamin A: 500IU | Vitamin C: 2mg | Calcium: 100mg | Iron: 1mg
Custard, Galaktoboureko, Greek dessert
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