RECIPES

Γαλακτομπούρεκο

Galaktoboureko • Custard phyllo pie with syrup

Crisp buttery phyllo around a soft semolina custard, soaked with lemon-and-cinnamon syrup.

Dessert Syrup desserts Pan-Greek
Prep60 min
Cook65 min
Serves12
DifficultyAdvanced

Ingredients

  • 12 sheets phyllo
  • 220 g butter, melted
  • 1 liter whole milk
  • 160 g fine semolina
  • 180 g sugar
  • 4 eggs
  • 1 tsp vanilla
  • Zest of 1 lemon
  • For syrup: 500 g sugar, 350 ml water, lemon peel, 1 cinnamon stick, 1 tbsp honey

Method

  1. Make syrup first: boil sugar, water, lemon peel and cinnamon briefly; remove from heat, stir in honey and cool completely.
  2. Heat milk with sugar. Whisk in semolina and cook until thick. Cool slightly, then whisk in eggs, vanilla and lemon zest.
  3. Layer half the phyllo in a buttered pan, buttering each sheet.
  4. Add custard, fold in edges and cover with remaining buttered phyllo.
  5. Score and bake at 160-170°C until crisp and deeply golden, 55-65 minutes.
  6. Slowly pour cold syrup over the hot pastry and let it absorb before cutting.

Serving Note

Best after it has cooled and the syrup has settled.