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Galaktoboureko (Greek Semolina Custard Pastry)

Galaktoboureko (Greek Semolina Custard Pastry) — a recipes for dessert recipe, 12 ingredients, about 90 min.

Serves 8 · 90 min · Recipes for dessert

contains glutencontains dairycontains eggs

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Ingredients

Units: US Metric
Scale: ½× – 4× with Plus →
  • 150 g white granulated sugar
  • 6 eggs
  • 150 g semolina
  • 1 liter milk
  • 2 vanilla beans
  • ½ ea. lemon, juiced
  • 1 pinch of salt
  • 450 g phyllo
  • Melted butter
  • 125 ml water
  • 150 g white granulated sugar
  • 2 Tbsp lemon juice
Make it lactose-friendly
  • 1 liter milk → lactose-free milk, oat milk, or almond milk
  • Melted butter → plant butter, ghee (mostly lactose-free), or olive oil

Swaps are suggestions, not medical advice. Check labels if lactose is a serious issue for you.

Steps

  1. Combine sugar, eggs, and semolina in a saucepan. Mix in milk and vanilla beans. Stir in lemon juice.
  2. Bring the mixture to a boil, stirring with a fork the whole time. When it starts boiling, reduce heat to low and keep stirring for another 10 minutes. Remove mixture from the heat, and let cool.
  3. Brush some melted butter over each sheet of phyllo dough.
  4. Butter a pan, and place half the phyllo in it sheet by sheet. Pour the cooled semolina custard over the pastry, and cover with the remaining buttered phyllo.
  5. Sprinkle pastry with a bit of water.
  6. Bake pastry at 356°F / 180°C / Gas mark 4 for 1 hour. Let cool.
  7. Combine water and sugar in a saucepan.
  8. Bring to boil, and simmer for about 10 minutes.
  9. Let syrup cool.
  10. Stir in the lemon juice once cooled in order to preserve the vitamin C.
  11. Brush the finished pastry with syrup, and serve.

We refine our recipes every week — check back for sharper, clearer steps.

Source

Wikibooks Cookbook — adapted under CC BY-SA 3.0