Greek galaktoboureko recipe
Share on Facebook Share by EmailIngredients
- Syrup
- 500 g sugar 300 g white, 200 g raw
- 300 g water
- 2 tbsp glucose or honey
- 2 cinnamon sticks
- 1 lemon sliced
- Zest of 1 lemon
- Cream
- 1 L milk
- 50 g sugar
- 130 g fine semolina
- 3 eggs + 1 yolk
- 2 vanillins or 1 tsp mastiha
- Pinch of salt if using unsalted butter
- Zest of 1 small lemon
- 50 g butter
- Assembly
- 1 pack phyllo dough
- 150 g butter melted
- Serving
- Cinnamon
- Icing sugar
Instructions
- Make syrup
- Simmer all syrup ingredients for a few minutes. Remove and cool completely.
- Make cream
- Heat milk with flavoring until just boiling.
- Whisk eggs, sugar, semolina, and salt. Slowly add some hot milk, then return everything to the pot.
- Cook over medium heat, stirring constantly, until thick.
- Remove from heat, stir in butter and zest.
- Assemble
- Preheat oven to 180°C.
- Butter dish. Layer half the phyllo, brushing each sheet with butter.
- Add cream.
- Top with remaining phyllo, buttering each layer. Trim edges.
- Bake
- Bake 30 minutes until golden.
- Finish
- Pour cold syrup over hot pastry.
- Rest at least 2 hours before serving.
Notes
Serve with cinnamon and icing sugar.