Traditional Galaktoboureko

Recipe View Prepare the Custard: In a large saucepan, bring the milk to a simmer over medium-low heat. (Approximately 5-7 minutes).

Recipe View While the milk heats, in a separate bowl, whisk together the eggs, semolina, and ¾ cup sugar until well combined. (Approximately 2-3 minutes)

Recipe View Once the milk is simmering, gradually whisk the egg mixture into the hot milk. Reduce the heat to low and cook, stirring constantly with a wooden spoon, until the custard thickens and just begins to bubble. (Approximately 8-10 minutes)

Recipe View Remove the custard from the heat and stir in 2 tablespoons of butter and 1 teaspoon of lemon zest. Set aside to cool slightly.

Recipe View Preheat the Oven: Preheat your oven to 350°F (175°C). Grease a 9x13 inch baking dish with butter.

Recipe View Layer the Phyllo: Brush 6 sheets of phyllo dough with melted butter and use them to line the bottom and sides of the prepared baking dish, allowing the edges to overhang slightly.

Recipe View Add the Custard: Pour the slightly cooled semolina custard into the phyllo-lined dish and spread evenly.

Recipe View Top with Phyllo: Layer the remaining 6 sheets of phyllo dough over the top of the custard, brushing each sheet generously with melted butter as you go. Trim any excess phyllo dough from the edges.

Recipe View Score the Top: Lightly sprinkle a few dashes of water over the top layer of phyllo. Use a sharp knife to score the top layer of pastry diagonally, creating diamond shapes. This will help prevent the phyllo from puffing up too much and ensure even baking.

Recipe View Bake: Bake in the preheated oven for 40 minutes, or until the phyllo crust is golden brown and crisp.

Recipe View Prepare the Syrup: While the galaktoboureko is baking, combine the 2 cups of sugar, water, and remaining 1 teaspoon of lemon zest in a small saucepan. Bring to a boil over medium heat, stirring until the sugar dissolves. Remove from the heat and set aside.

Recipe View Pour Syrup and Cool: As soon as the galaktoboureko is removed from the oven, immediately pour the hot syrup evenly over the top. The syrup will soak into the pastry and custard.

Recipe View Let the galaktoboureko cool completely before serving. This allows the custard to set and the flavors to meld. After it has cooled, store it in the refrigerator for up to 4-5 days.