Galaktoboureko

Galaktoboureko is a Greek custard that's set in a crispy, buttery phyllo pastry shell, drizzled with hot sugar syrup, and served at room temperature.

• Preparation Time: 1 hr 40 mins
• Cooking Time: 50 mins
• Total Time: 2 hr 30 mins
• Calories: 367 Calories

Ingredients

• 1 teaspoon vanilla extract
• 1 cup water
• 1 cup semolina flour
• 6 large eggs
• 6 cups whole milk
• 12 sheets phyllo dough
• 0.25 teaspoon salt
• 0.75 cup butter, melted
• 3.5 tablespoons cornstarch
• 2.5 cups white sugar, divided

Recipe Instructions

Step 1

Whisk 1 cup sugar, semolina, cornstarch, and salt together in a medium bowl until no cornstarch clumps remain.

Step 2

Bring milk to a boil in a large saucepan over medium heat. Gradually stir in semolina mixture with a wooden spoon. Cook, stirring constantly, until mixture thickens and comes to a full boil. Remove from the heat and keep warm.

Step 3

Bake in the preheated oven until top crust is crisp and custard filling has set, 40 to 45 minutes.

Step 4

When the custard is just about finished baking, stir remaining 1 cup sugar and water together in a small saucepan; bring to a boil.

Step 5

Gather all ingredients.

Step 6

Beat eggs in a large bowl with an electric mixer on high speed. Add 1/2 cup sugar and beat for a full 10 minutes until thick and pale. Stir in vanilla.

Step 7

Fold mixture into the hot semolina mixture. Partially cover the pan and set aside to cool. Preheat the oven to 350 degrees F (175 degrees C).

Step 8

Butter a 9x13-inch baking dish. Place one phyllo sheet into the pan and brush with melted butter; repeat with six more sheets.

Step 9

Pour custard into the pan.

Step 10

Add the remaining phyllo sheets, one at a time, brushing each with butter.

Step 11

Remove custard from the oven and spoon hot syrup over top, particularly around the edges.

Step 12

Let cool to room temperature, then cut into 16 squares and serve.