Traditional Greek Galaktoboureko
Galaktoboureko is a beloved traditional Greek dessert, combining silky semolina custard and flaky golden phyllo, all drenched in a fragrant lemon-cinnamon syrup. This dessert holds a timeless place in Greek kitchens, symbolizing celebration and joy. The contrast between the creamy filling and crisp pastry, along with the sweet aromatic syrup, makes it unforgettable. With roots tracing back to Greek culinary traditions influenced by Ottoman pastries, Galaktoboureko stands as a testament to Greece's innovative take on simple ingredients like milk, eggs, and semolina.
Equipment
- For the Syrup:
- Small saucepan
- Wooden spoon or heatproof spatula
- Citrus zester or peeler (for lemon peel)
- Fine mesh strainer (optional, to remove peel/cinnamon after cooling)
- For the Custard:
- Large heavy-bottomed saucepan
- Whisk
- Measuring cups and kitchen scale
- Heatproof silicone spatula
- Food thermometer (optional but helpful, to monitor 50°C / 120°F)
- For the Eggs:
- 2 Mixing bowls (one for yolks, one for whites)
- Electric stand mixer or handheld electric beaters
- Spatula (for folding egg mixtures)
- Clean, dry bowl for meringue (absolutely grease-free)
- For Assembly:
- Pastry brush
- 25x32 cm (10x13 inch) baking tray
- Sharp knife (for scoring the top before baking)
- Kitchen scissors (for trimming phyllo, optional)
- Clean, damp towel (to keep phyllo covered while working)
- Oven preheated to 160°C (320°F)
- For Serving:
- Large serving spatula
- Serrated knife (to cut through crisp phyllo)
- Serving platter or dessert plates
Ingredients
For the Base
- 1 pack phyllo dough about 12-14 sheets
- 240 g Unsalted butter
For the Custard
- 180 g fine semolina
- 200 g sugar
- 1 liter fresh milk
- 1 tsp vanilla extract
- Zest of 1 lemon
- 60 g fresh butter
- 4 eggs separated
For the Syrup
- 400 g water
- 350 g sugar
- 1 lemon peel(s)
- 1 stick(s) cinnamon
- 2 tbsp honey
Instructions
Prepare the Syrup
- In a small saucepan, combine the sugar, water, lemon peel, and cinnamon stick.
- Bring the mixture to a boil, then let it simmer just until the sugar dissolves completely
- Remove the pan from heat, stir in the honey, and set the syrup aside to cool completely
- Make sure the syrup is cold before pouring it over the baked Galaktoboureko.
Prepare the Eggs
- Egg Whites: In a clean, dry bowl, whip the egg whites with a pich of salt.
- 0nce it starts to foam add a total of 50 g of sugar one tbsp at a time using an electric mixer until stiff, glossy peaks form (meringue).
- Using an electric mixer whip until stiff, glossy peaks form (meringue).
- Egg Yolks: In a separate bowl, whisk the egg yolks with 50 g of sugar until the mixture becomes thick and foamy, about 5 minutes.
- Gently fold one-quarter of the meringue into the yolk mixture to lighten it, then carefully fold in the remaining meringue, maintaining as much air as possible.Tips to optimize this: 1. Use room temperature eggs — whites and yolks whip better and more voluminously. 2. Add a pinch of salt ( 1/8 tsp) to the whites before whipping to stabilize the meringue. 3. Add sugar gradually to whites as you whip, for better texture and shine. 4. Whisk yolks thoroughly until light and fluffy to build volume and sweetness. 5. Fold gently but thoroughly to keep air in while blending mixtures evenly. Use a spatula and fold in a figure-8 motion. 6, Don’t overfold — stop when the mixtures are combined but still airy.
Make the Custard Base
- In a large saucepan, combine the milk, and 100 g of sugar. Slowly bring it to a boil without whisking (this helps prevent the milk from burning by keeping the sugar settled at the bottom).
- Once boiling, gradually whisk in the semolina and vanilla extract.
- Reduce the heat to medium and continue whisking constantly until the mixture thickens into a creamy custard.
- Remove from heat, stir in 60 g melted butter, and let the custard cool down to about 50°C (120°F), whisking occasionally to avoid a skin forming.
Combine Custard and Egg Mixture
- Carefully fold the lightened egg mixture into the warm custard base until fully incorporated. Set aside.
Assemble the Galaktoboureko
- Preheat your oven to 160°C (320°F). Thoroughly butter a large baking tray (approximately 25x32 cm).
- Place 6 sheets of phyllo on the bottom of the tray, brushing each sheet generously with melted butter. Arrange four sheets so they extend halfway in and halfway out of the pan both horizontally and vertically, then add two sheets in the center.
- Pour the custard evenly over the phyllo base and smooth the surface with a spatula. Fold the overhanging phyllo flaps over the custard, brushing them with more melted butter.
- Layer the remaining 6 sheets of phyllo on top, brushing each sheet thoroughly with melted butter. Trim any excess phyllo and tuck the edges inward using a pastry brush to seal the galaktoboureko.
Scoring and Baking
- Using a sharp knife, score the top phyllo layer into 16 pieces, cutting down to the custard layer. This will make slicing easier later and prevent cracking during baking.
- Pour the remaining melted butter over the top and sprinkle a few drops of water to help create steam inside the oven.
- Bake for 60 to 75 minutes, until the phyllo is crisp and a rich golden brown.
Add Syrup and Serve
- As soon as you remove the galaktoboureko from the oven, slowly pour the cold syrup evenly over the hot pastry. Allow the dessert to absorb the syrup for at least 2 hours before cutting and serving. This resting time ensures a perfect balance of crispness and moist custard.