Galaktoboureko

Galaktoboureko is a beloved Greek custard pastry with roots stretching back to Ottoman-era Constantinople, now a staple in bakeries and home kitchens across mainland Greece and the islands. Layers of golden, crisp phyllo encase a thick semolina custard, all drenched in a fragrant lemon-and-orange syrup that soaks into every flaky fold.

Ingredients

12 sheets phyllo dough, thawed

170g unsalted butter, melted

1 liter whole milk

200g fine semolina

200g granulated sugar

4 large eggs

1 tsp pure vanilla extract

1 tbsp unsalted butter (for custard)

Zest of 1 lemon

For the syrup: 300g granulated sugar

240ml water

3 strips lemon peel

2 strips orange peel

1 cinnamon stick

1 tbsp fresh lemon juice

Instructions

Make the syrup first so it has time to cool: combine 300g sugar, 240ml water, lemon peel strips, orange peel strips, and the cinnamon stick in a small saucepan. Bring to a boil over medium heat, stirring until sugar dissolves, then simmer for 5 minutes. Remove from heat, stir in the lemon juice, and set aside to cool completely. Remove the peel strips and cinnamon stick before using.

Preheat your oven to 175°C (350°F). Brush a 23x33cm (9x13-inch) baking dish thoroughly with melted butter.

Make the custard: warm the milk in a medium heavy-bottomed saucepan over medium heat until it just begins to steam — do not boil. Whisk in the semolina and 200g sugar in a slow, steady stream, stirring constantly. Cook over medium-low heat, stirring continuously, for 5 to 7 minutes until the mixture thickens to a pudding-like consistency that coats the back of a spoon. Remove from heat.

In a small bowl, beat the 4 eggs well. Slowly ladle about 120ml of the hot semolina mixture into the eggs while whisking vigorously to temper them. Pour the tempered egg mixture back into the saucepan, whisking constantly to fully incorporate. Stir in 1 tbsp butter, the vanilla extract, and the lemon zest. Set the custard aside to cool slightly for 10 minutes.

Layer 6 phyllo sheets in the buttered baking dish, brushing each sheet generously with melted butter before laying the next on top. Let the edges overhang the sides of the dish.

Pour the warm custard evenly over the layered phyllo and spread it smooth with a spatula.

Fold the overhanging phyllo edges up and over the edges of the custard. Layer the remaining 6 phyllo sheets on top, again brushing each one with melted butter. Tuck the top layers neatly down the sides of the dish. Brush the entire top surface generously with the remaining melted butter.

Using a sharp knife, score the top few layers of phyllo into 12 rectangular portions — do not cut all the way through to the custard. This prevents the phyllo from shattering when you cut it after baking.

Bake in the preheated oven for 45 to 50 minutes until the top is deep golden brown and crisp.

Remove from the oven and immediately ladle the cooled syrup evenly over the entire hot pastry, pouring it slowly so it absorbs fully. Let the galaktoboureko rest and absorb the syrup for at least 30 minutes before cutting along the scored lines and serving. It can be served warm or at room temperature.