Galaktoboureko

Galaktoboureko (Greek: Γαλακτομπούρεκο) is a traditional Greek dessert made with a creamy semolina custard encased in layers of crispy phyllo dough, all soaked in a sweet syrup. The name roughly translates to “milk börek,” reflecting its roots and its main ingredient — milk (gála in Greek).

Key Features:

• Custard Filling: Made with milk, fine semolina, sugar, eggs, and often flavored with vanilla or lemon zest.

• Phyllo Dough: Thin, flaky pastry sheets are layered with butter and wrapped around the custard.

• Syrup: A sugar-based syrup, often infused with lemon or orange, is poured over the baked pastry, giving it a sweet, sticky finish.

• Texture: A delightful contrast between the crisp top layers of phyllo and the soft, creamy custard inside.

How It’s Served:

Galaktoboureko is typically served in square or diamond-shaped pieces and enjoyed at room temperature or slightly warm. It’s popular during holidays and festive occasions in Greece and the Eastern Mediterranean.

Greek Custard Pastry in Syrup (Mini Version)

Servings: 2

 Total Time: ~1 hour

• Prep: 20 min

• Cook: 40 min

• Chill: Optional, 15–30 min before serving

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Equipment Needed:

• Small saucepan

• Small mixing bowl

• Whisk

• Pastry brush

• 6-inch square or small baking dish (or use a muffin tin for 2 mini ones)

• Knife

• Measuring cups and spoons

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Ingredients

Custard Filling:

• 1 cup (240 ml) whole milk

• 2 tbsp fine semolina

• 2 tbsp sugar

• 1 egg

• ½ tsp vanilla extract

• Zest of ¼ lemon or orange (optional)

Phyllo Pastry:

• 4 sheets of phyllo dough (thawed if frozen)

• 2 tbsp unsalted butter, melted

Syrup:

• ¼ cup water

• ¼ cup sugar

• 1 strip of lemon peel or dash of lemon juice

• Optional: a few drops of vanilla or cinnamon stick

Preparation

1. Make the Syrup (First – needs to cool):

1. In a small pan, combine sugar, water, and lemon peel.

2. Bring to a boil, simmer for 5–6 minutes.

3. Remove from heat. Let cool while you prepare the rest.

2. Prepare the Custard:

1. In a saucepan, heat the milk over medium heat.

2. Whisk in semolina and sugar; stir until it thickens (~5 min).

3. Remove from heat. Beat the egg in a small bowl, then slowly add a few spoonfuls of warm custard to temper it.

4. Add tempered egg into the pot, whisking constantly.

5. Add vanilla and lemon/orange zest.

6. Let cool slightly (makes it easier to handle with phyllo).

3. Assemble the Galaktoboureko:

1. Preheat oven to 350°F (175°C).

2. Brush the baking dish with melted butter.

3. Place 2 phyllo sheets in the dish, brushing each with butter and allowing excess to hang over the edges.

4. Pour in the custard.

5. Fold overhanging phyllo over the custard. Top with 2 more phyllo sheets, brushing each with butter.

6. Trim edges if needed and score the top gently with a sharp knife.

4. Bake:

• Bake for 30–35 minutes or until golden and crispy on top.

5. Syrup Time:

• As soon as it’s out of the oven, slowly pour cooled syrup over the hot pastry.

• Let it sit for 15–30 minutes before serving to absorb the syrup.

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Nutrition Info (per serving, serves 2):

(Values are estimates; actual may vary based on brands and specific ingredients used.)