Yoribang
DessertGreekFree to use

Galaktoboureko

Γαλακτομπούρεκο

A creamy semolina custard baked inside crisp phyllo and soaked in lemon syrup.

Serves 12

Prep 40 min

Cook 1 hr

Galaktoboureko
Photo: Badseed, CC BY 3.0, via Wikimedia Commons
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Ingredients

  • 1 package (16 oz) phyllo dough
  • 1 cup butter, melted
  • 1/2 cup fine semolina
  • 4 cups whole milk
  • 1/2 cup sugar
  • 4 eggs
  • 1 teaspoon vanilla extract
  • 1 cup sugar, for syrup
  • 1 cup water
  • 1 strip lemon peel
  • 1 tablespoon lemon juice

Steps

  1. Step 1. Heat the milk, 1/2 cup sugar, and semolina in a pot, whisking, until thick, about 8 minutes. Cool 10 minutes, then whisk in the eggs and vanilla.

  2. Step 2. Heat the oven to 350°F. Layer half the phyllo in a buttered 9x13 pan, brushing each sheet with butter.

  3. Step 3. Pour in the custard. Top with the rest of the phyllo, brushing each sheet. Score the top.

  4. Step 4. Bake for 45 to 50 minutes until golden and the custard is set (170°F).

  5. Step 5. Simmer the syrup ingredients for 10 minutes. Pour the cooled syrup over the hot pastry. Cool before serving.

Where this recipe comes from

Yoribang Greek recipes by Yoribang. License: Free to use. View the original (opens in a new tab)

Original Yoribang write-ups of Greek dishes. Good olive oil, lemon, oregano, and feta carry most of the flavor. Greek yogurt, phyllo dough, kefalotyri cheese, and Kalamata olives are sold in many supermarkets and Mediterranean grocery stores.