Ingredients for Galaktoboureko
- Whole Milk
- Granulated Sugar
- Unsalted Butter
- Cream Of Wheat
- 1/4 cup cornstarch
- 3 large eggs
- Lemon Peel
- Phyllo Pastry Sheets
- 1 cup water (for syrup)
- Lemon Juice
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How to Make Galaktoboureko
- Preheat oven to 350°F (175°C).
- Prepare the custard: In a medium saucepan, whisk together the milk, sugar, cornstarch, semolina, eggs, and vanilla extract until smooth. Cook over medium-low heat, whisking constantly, until the mixture thickens and comes to a gentle simmer (about 8-10 minutes). Do not boil.
- Remove the custard from the heat and stir in the lemon zest and butter. Let cool completely.
- Brush each sheet of phyllo dough with melted butter. Layer 10-12 sheets in a greased 9x13 inch baking pan, allowing each layer to slightly overlap the edges.
- Pour the cooled custard evenly over the phyllo layers.
- Layer the remaining phyllo sheets on top of the custard, brushing each with melted butter.
- Cut the galaktoboureko into squares before baking.
- Bake for 45-50 minutes, or until the phyllo is golden brown and crispy.
- Prepare the syrup: While the pie is baking, combine the sugar and water in a saucepan. Bring to a boil, then reduce heat and simmer for 5-7 minutes, or until slightly thickened. Do not overboil.
- Remove the galaktoboureko from the oven and immediately pour the warm syrup over the hot pie. Let it sit for at least 30 minutes to absorb the syrup before serving.
Nutrition Information (Approximate per serving)
Sodium
5 g
Sugar
134g
Fat
36g
Carbs
15g
