Is one of the most prized desserts that gets made in my kitchen. It’s been served at the best and most exciting occasions! It’s requested every time we celebrate something, and there’s a reason why. Imagine taking the crunch of baklava and then adding a rich layer of heavenly custard right in the middle… that’s Galaktoboureko! I remember the zaxaroplasteio (a sweet shop) in the village square where I grew up and we would always request a corner piece. It was commonly served with Greek coffee and a tall glass of water. A match made in heaven!
Galaktoboureko
Is one of the most prized desserts that gets made in my kitchen. It’s been served at the best and most exciting occasions! It’s requested every time we celebrate something, and there’s a reason why. Imagine taking the crunch of baklava and then adding a rich layer of heavenly custard right in the middle… that’s Galaktoboureko! I remember the zaxaroplasteio (a sweet shop) in the village square where I grew up and we would always request a corner piece. It was commonly served with Greek coffee and a tall glass of water. A match made in heaven!
Ingredients
- 4 cups Half and Half Cream
- 2 cups Semolina
- 2 cups Sugar
- Cinnamon Stick
- 4 eggs
- 2 tsp Vanilla
- 1 cup Unsalted Butter
- 1 box Phyllo Pastry
Syrup
- 2 cups Sugar
- 2 cups Water
- Cinnamon Stick
- Lemon
Instructions
- Preheat oven to 375 F.
- Place cream in a large saucepan over medium heat and add sugar and semolina. Stir until it boils and becomes thick.
- Remove from heat, and slowly stir in Vanilla. Set aside and prepare the phyllo.
- Place butter in a microwave safe bowl or in a small saucepan and melt completely.
- Splatter a small amount of butter on the bottom of a 9×13 pan and prepare the phyllo dough by unrolling it and laying it out flat.
- Take the first sheet of phyllo and place it on the pan. Take a pastry brush and sprinkle butter thoroughly throughout the whole sheet. Sprinkling over brushing because it allows the phyllo to be light and airy and not so dense with the butter.
- For the second sheet, drape over 2/3 of the pan, leaving 1/3 uncovered. This will mean one side of the pan will have an overhang and the other won’t. Sprinkle thoroughly with butter. This can be achieved by dipping your pastry brush in the butter and flicking it over the phyllo.
- For the third sheet, do the same thing, but on the opposite side so that each side of the pan has an overhang. Continue this with the other two (longer) sides. Sprinkle with butter.
- Repeat that process until you’re left with two sheets of phyllo.
- Remove the cinnamon stick from the custard mixture.
- Beat the eggs and very slowly add them into the custard mixture, mixing as you combine them then add the mixture to the pan with the phyllo.
- Take the final two sheets of phyllo and drape them over the mixture in the way you did the previous sheets.
- Layer by layer, flip the draped phyllo back onto the custard, adding generous sprinkles of butter with every layer.
- Once finished, score the Galaktoboureko into squares, then divide each square into two triangles.
- Sprinkle the pan lightly with water. Don’t forget this step! This helps the phyllo stay put while it bakes and it also helps the phyllo get nice and crispy.
- Place in the oven and bake for 45 minutes.
- While the Galaktoboureko is baking, make the syrup.
- In a medium saucepan over medium-high heat, add all the ingredients and let it boil for 10 minutes. Set aside and let it cool until it the pastry is finished.
- Once the Galaktoboureko is finished and the top is a rich golden brown, pour the cooled syrup over it with a ladle. It’s important that the Galaktoboureko is hot and the syrup is cooled (not cold, but not boiling). This allows proper penetration of the syrup and makes for a nice juicy dessert.
- Allow the pan to cool completely before serving. Let it get to room temperature or serve cold.
Did you make this recipe?
Please let me know how it turned out for you! Leave a comment below and tag @yiamaswithyiayia on Instagram and hashtag it #yiamaswithyiayia.