Galaktoboureko (Greek Semolina Custard Pastry)
The galaktoboureko (Γαλακτομπούρεκο) is a traditional Greek dessert. It is made with phyllo, also known as filo or fillo dough, which is filled with a custard of semolina flavored with citron. It is served with a sugar syrup.
- Prep
- 29 min
- Cook
- 1 hr 7 min
- Total
- 1 hr 36 min
- Servings
- As written in source
- Difficulty
- Advanced
Timings are approximate — worked out from the method, not measured in a test kitchen.
Ingredients
Quantities are retained as written by the source and do not scale automatically. Tap an ingredient to check it off as you go.
Cooking instructions
Procedure
Combine sugar, eggs, and semolina in a saucepan. Mix in milk and vanilla beans. Stir in lemon juice.
Procedure
Bring the mixture to a boil, stirring with a fork the whole time. When it starts boiling, reduce heat to low and keep stirring for another 10 minutes. Remove mixture from the heat, and let cool.
Procedure
Brush some melted butter over each sheet of phyllo dough.
Procedure
Butter a pan, and place half the phyllo in it sheet by sheet. Pour the cooled semolina custard over the pastry, and cover with the remaining buttered phyllo.
Procedure
Sprinkle pastry with a bit of water.
Procedure
Bake pastry at 356°F / 180°C / Gas mark 4 for 1 hour. Let cool.
Procedure
Combine water and sugar in a saucepan.
Procedure
Bring to boil, and simmer for about 10 minutes.
Procedure
Let syrup cool.
Procedure
Stir in the lemon juice once cooled in order to preserve the vitamin C.
Procedure
Brush the finished pastry with syrup, and serve.
Photo: Badseed · CC BY 3.0 · https://creativecommons.org/licenses/by/3.0 · Photo source and licence
Wikibooks contributors · CC BY-SA 4.0 · https://creativecommons.org/licenses/by-sa/4.0/ · Adapted; quantities retained as written. · Original source
Read it through first
Skim all 11 steps before you start — it is the difference between cooking and firefighting.
Scale it
Use the quantities listed in the original recipe. Adjust them manually if making a different batch size.
Storage
Cool completely, then keep in an airtight container in the fridge for up to three days.
Reheating
Reheat gently with a splash of water in a covered pan, rather than blasting it, so nothing dries out.
Approximate values per serving. Worked out from the ingredient list — treat them as a guide, not a measurement.
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