Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Galaktoboureko (Greek Semolina Custard Pie) Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.1 from 24 reviews
  • Author: admin
  • Prep Time: 30 minutes
  • Cook Time: 45 minutes
  • Total Time: 75 minutes plus resting time
  • Yield: 12 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: Greek

Description

Galaktoboureko is a traditional Greek dessert made with a creamy semolina custard wrapped in crisp phyllo pastry and soaked in a fragrant lemon-sugar syrup. This delightful treat offers a perfect balance of rich, velvety custard and crunchy layered pastry, finished with a refreshing citrus syrup, making it a favorite for festive occasions or any special dessert craving.

Ingredients

Scale

Custard

  • 1 cup semolina
  • 4 cups milk
  • 1 cup sugar
  • 4 eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup butter, melted

Phyllo and Assembly

  • 1 package phyllo pastry (about 20 sheets)
  • Extra melted butter for brushing

Syrup

  • 1 cup water
  • 1/2 cup sugar
  • 1 lemon, juiced

Instructions

  1. Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking the dessert later.
  2. Heat Milk and Sugar: In a saucepan, gently heat the milk and sugar, stirring until the sugar completely dissolves.
  3. Mix Eggs and Semolina: In a mixing bowl, whisk the eggs thoroughly, then add the semolina and vanilla extract, blending well.
  4. Combine Mixtures: Slowly pour the hot milk and sugar mixture into the egg and semolina mixture, stirring constantly to prevent curdling.
  5. Cook Custard: Return the combined mixture to the saucepan and cook over medium heat, stirring continuously until it thickens to a custard consistency.
  6. Cool Custard: Remove the custard from the heat and allow it to cool down to room temperature.
  7. Prepare Phyllo Base: Lay one sheet of phyllo pastry in a greased baking dish, brush it generously with melted butter, and repeat this process with 7 more sheets to form the base layer.
  8. Add Custard: Pour the cooled semolina custard over the layered phyllo sheets in the baking dish, spreading it evenly.
  9. Cover with Phyllo: Place additional phyllo sheets over the custard layer, brushing each sheet with melted butter to ensure crispiness, until all sheets are used or desired thickness is reached.
  10. Bake: Bake the assembled dessert in the preheated oven for about 45 minutes, or until the phyllo is golden brown and crisp.
  11. Make Syrup: While baking, combine water, sugar, and lemon juice in a small saucepan and bring to a boil. Let it boil for 10 minutes to form a syrup.
  12. Pour Syrup: Remove the dessert from the oven and immediately pour the hot lemon syrup evenly over the hot pastry to soak the layers and add flavor.
  13. Rest and Serve: Allow the Galaktoboureko to sit for several hours at room temperature, letting the syrup fully absorb and the flavors meld before slicing and serving.

Notes

  • Use fresh phyllo and keep sheets covered with a damp cloth to prevent drying out.
  • Brushing each phyllo sheet with plenty of melted butter ensures a crisp, golden finish.
  • Letting the dessert sit for a few hours or overnight enhances flavor and syrup absorption.
  • Serve at room temperature or slightly chilled according to preference.
  • This dessert can be made a day ahead and stored covered at room temperature.

Did you make this recipe?

Share a photo and tag us — we can't wait to see what you've made!

Find it online: https://buzzbitekitchen.com/galaktoboureko-greek-semolina-custard-pie-recipe/