Galaktoboureko

Name: Galaktoboureko
Total time: 4800 s
Yield: 12 pieces
Ingredients: 1 lb phyllo dough for desserts (about 500 grams); 8 tablespoons sugar; 8 cups goat’s milk or cow’s milk (about 1.9 liters); 11 tablespoons fine semolina; 2 tablespoons cornstarch; 3 packets vanilla extract; Zest of 1 lemon; 7 oz unsalted butter, melted (about 200 grams, for brushing the phyllo); 3 1/2 cups sugar (about 700 grams); 1 1/2 cups water (about 360 ml); Juice of 1 lemon; 2 tablespoons thyme honey

Γωγώ Λευτέρης @cook_gwgw

Χανιά

I make this recipe all the time. It’s from my mother-in-law, Marika 🤣. It’s a guaranteed recipe—with very crispy phyllo and a unique custard. Plus, it doesn’t contain any eggs, so you won’t taste any eggy flavor. Give it a try and you’ll be convinced! 💕

Γωγώ Λευτέρης @cook_gwgw

Saved

Ingredients

1 hour and 20 minutes

12 pieces

1 lbphyllo dough for desserts (about 500 grams)
8 tablespoonssugar
8 cupsgoat’s milk or cow’s milk (about 1.9 liters)
11 tablespoonsfine semolina
2 tablespoonscornstarch
3 packetsvanilla extract
Zest of 1 lemon
7 ozunsalted butter, melted (about 200 grams, for brushing the phyllo)
For the syrup:
3 1/2 cupssugar (about 700 grams)
1 1/2 cupswater (about 360 ml)
Juice of 1 lemon
2 tablespoonsthyme honey

Saved

Steps

1 hour and 20 minutes

1

Prepare the syrup first.
2

In a saucepan, combine the water, sugar, and lemon juice. Bring to a boil and simmer for 5–8 minutes. Add the honey, stir briefly, and set aside to cool completely.
3

Prepare the custard.
4

In a saucepan, add the milk, sugar, semolina, and cornstarch. Whisk quickly until the mixture thickens.
5

Remove from heat, add the vanilla and lemon zest, and stir briefly.
6

Melt the butter and lay out the phyllo sheets on your kitchen counter.
7

Brush a 10x14 inch (25x35 cm) baking pan with melted butter. Place 6 sheets of phyllo on the bottom, brushing each with butter. Arrange 4 sheets in a crisscross pattern, buttering well, then add 2 more sheets in the center.
8

Spread the custard evenly over the phyllo using a spatula.
9

Fold the edges of the phyllo sheets inward, brushing with butter as you go.
10

Place the remaining 6 sheets of phyllo on top, brushing the corners well with butter. Trim any excess phyllo and brush the edges so no phyllo hangs over.
11

Score the top layers of phyllo with a knife and sprinkle lightly with water to prevent curling during baking.
12

Bake in a preheated oven (conventional setting) at 320°F (160°C) for 1 hour and 20 minutes.
13

Remove from the oven and pour the cold syrup over the galaktoboureko. Let it cool completely before cutting.
14

Good luck!