Galaktoboureko is a Greek custard pie with flaky phyllo dough crust. It’s best served the day it’s made so the crust doesn’t get soggy.
Greek Galaktoboureko Ingredients:
- 6 large eggs
- 1 cup sugar
- 1 1/2 cups semolina (or cream of wheat, or rice flour)
- 7 cups milk
- Grated peel lemon
- 3 tablespoons cold butter, chopped
- 1 1/2 pounds Phyllo (pastry sheets)
- 3/4 cup melted butter
- 2 cups sugar
- 1 cup water
- 1 tablespoon lemon juice
How to Bake Galaktoboureko:
Preheat oven to 350 Degrees Fahrenheit. Brush a 9×13 baking pan or large round baking pan (like a deep dish pizza pan) with melted butter. Set aside.
Beat the eggs with the sugar on medium speed in a medium bowl until thick and creamy. Add the the semolina, milk and lemon peel and beat on medium speed. Add the mixture to a medium saucepan and cook over low heat until mixture thickens, stirring continuously.
Remove from heat and then add 3 tablespoons of chopped butter.
Lay 2/3 of the pastry sheets in the baking pan, brushing each sheet with melted butter. The edges of the pastry sheets should come up above the top of the pan.
Spread milk mixture over pastry sheets and turn in the edges of the phyllo over the cream.
Cover with remaining pastry sheets, brushing each with melted butter.
Pour any remaining butter over top.
Score (Cut through the first 3 pastry sheets) in 3-inch squares and sprinkle with water.
Bake in the oven for 45 minutes. Take out of the oven after this time and let the pastry cool completely on the countertop.
Boil the sugar, water and lemon juice for 5 minutes. Pour lukewarm syrup over galatoboureko. Cool before serving.