Dessert · Grèce · Athens

Galaktoboureko 🥛

Name: Galaktoboureko
Prep time: 30 min
Cook time: 45 min
Total time: 75 min
Yield: 2-4 servings
Cuisine: Greek Phyllo Sweets
Ingredients: 8 sheets phyllo pastry; 500 ml whole milk; 90 g fine semolina; 3 eggs; 100 g sugar; 50 g butter; 1 tsp vanilla; Zest of 1 lemon; Syrup: 200 g sugar + 250 ml water + lemon peel + 2 tbsp honey; Butter for brushing

Crisp, crackling phyllo envelope around a warm semolina custard, drenched in honey-citrus syrup that soaks to the bottom layer while the top stays shatteringly golden. The most elegant thing a Greek bakery does with milk.

Europe Greek Phyllo Sweets ⏱ 75 min Intermédiaire

Méthode

1

Simmer milk with butter and lemon zest. Rain in semolina whisking; cook 3–4 minutes to a thick porridge. Cool 10 minutes, then whisk in eggs one by one and vanilla.
2

Make syrup: boil sugar, water, lemon peel and honey 5 minutes; keep hot.
3

Layer 4 buttered phyllo sheets in a pan, pour custard on top, drape remaining sheets, brush generously with butter. Score through the top layers.
4

Bake 180°C for 40 minutes until deeply golden and puffed.
5

Pour the hot syrup evenly over the hot pastry; rest at least 2 hours before cutting squares.

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Galaktoboureko 🥛

Méthode

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