Custard pie wrapped in phyllo. Creamy semolina custard wrapped in crispy phyllo pastry and soaked in honey-lemon syrup. Greece's beloved custard dessert that shatters with each bite.
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12 items
Make custard - Heat milk in large pot until warm. Gradually whisk in semolina and sugar. Cook over medium heat, stirring constantly, for 10 minutes until thick like porridge
Remove from heat. Beat eggs in bowl, then by whisking in few spoonfuls of hot semolina mixture. Pour egg mixture back into pot, stirring constantly
Return to low heat and stir for 2-3 minutes until thickened further. Remove from heat, stir in butter, vanilla, and lemon . Let cool for 15 minutes, stirring occasionally
Preheat oven to 180°C (350°F). Brush 9x13 inch baking pan generously with melted butter
Layer 8 phyllo sheets in pan, brushing each sheet with melted butter before adding next. Sheets should hang over edges of pan
Pour custard over phyllo and spread evenly. Fold overhanging phyllo over custard, brushing with butter
Top with remaining 8 phyllo sheets, brushing each with butter. Tuck edges down into pan. Brush top generously with butter
Using sharp knife, top phyllo sheets in diamond or square pattern. Don't cut all the way through to custard
Bake for 45-50 minutes until phyllo is deep golden brown and crispy
While baking, make syrup - Combine sugar, water, honey, lemon juice, and cinnamon stick in pot. Boil for 10 minutes until slightly thickened. Remove cinnamon stick and let cool completely
Remove galaktoboureko from oven and immediately pour cool syrup evenly over hot pastry. Listen for sizzle. Let stand for 2 hours to absorb syrup before cutting and serving
