Galaktoboureko (Greek Semolina Custard in Phyllo)

Ingredients

Contains gluten, dairy, egg. Cooking for an allergy? Check the label on every packet you use — brands differ, and we can only tell you what the recipe calls for.

Method

1. 1

   Make the syrup: combine sugar, water, lemon peel, and cinnamon stick in a small saucepan and bring to a gentle boil over medium heat.

2. 2

   Reduce heat and simmer the syrup uncovered for 10 minutes, stirring once, until slightly thickened.

   10 min
3. 3

   Remove the syrup from the heat, stir in the honey if using, discard the cinnamon stick and lemon peel after 5 minutes, and let the syrup cool to room temperature (or at least 30 minutes).

   30 min
4. 4

   While the syrup cools, prepare the custard: whisk the semolina with 1/2 cup (120 ml) of the milk to make a smooth paste so it won’t clump when added to the hot milk.

5. 5

   Heat the remaining milk with the 3/4 cup (150 g) sugar and 1/4 teaspoon salt in a heavy saucepan over medium heat until it just begins to steam (do not boil).

6. 6

   Whisk the semolina–milk paste into the hot milk and cook, stirring constantly, until the mixture thickens and comes together like a loose pudding, about 8–10 minutes.

   10 min
7. 7

   Temper the beaten eggs: beat the eggs in a bowl and add 1 ladle (about 60 ml) of hot semolina mixture to the eggs while whisking, then pour the egg mixture back into the saucepan, stirring constantly to combine.

8. 8

   Cook the custard another 1–2 minutes over low heat until noticeably thicker, then remove from heat and stir in 2 tablespoons butter and 1 teaspoon vanilla. Transfer to a bowl and cover the surface with plastic wrap to prevent a skin; let cool slightly (10 minutes).

   10 min
9. 9

   Preheat the oven to 350°F (175°C). Brush a 9x13-inch (23x33 cm) baking dish with melted butter.

10. 10

    Lay 7 phyllo sheets in the dish, one at a time, brushing each sheet lightly with melted butter before adding the next (tuck the edges in so they don’t hang far over).

11. 11

    Pour the warm-but-not-hot custard over the layered phyllo and smooth the top with a spatula.

12. 12

    Top the custard with the remaining 7 phyllo sheets, brushing each with melted butter as before. Tuck any excess edges into the sides to seal.

13. 13

    Using a sharp knife, score the top phyllo into squares or diamonds all the way to the bottom (this makes it easier to cut after baking).

14. 14

    Bake until the phyllo is deep golden and crisp and the custard is set, about 40–45 minutes.

    45 min
15. 15

    Remove the dish from the oven and immediately pour the cooled syrup evenly over the hot pastry, letting the syrup soak in; allow the pan to rest undisturbed so flavors meld and syrup is absorbed.

16. 16

    Let the galaktoboureko sit at room temperature for at least 2 hours (uncovered) before cutting and serving so the custard firms and the syrup evens out.

    If you prefer a crisper top, pour slightly warm (not hot) syrup and serve sooner; traditional home-style is allowed to soften as it rests.

    120 min