Galaktoboureko
Ingredients
- 0.5 LWhole milk (liquid)
- 75 gDurum wheat semolina (fine)
- 100 gWhite sugar (divided)
- 2 pcEgg (beaten)
- 125 gUnsalted butter (melted)
- 6 pcPhyllo dough (sheets)
- 0.5 pcVanilla bean (scraped)
- 0.5 pcCitrus limon (L.) Burm. f. (zest and juice)
- 100 mlMineral water (for the syrup)
- 50 gHoney (liquid)
- 0.5 pcCinnamon stick (whole)
Method
Smooth semolina custard encased in shatteringly crisp phyllo pastry. The lemon-scented syrup soaks the layers while keeping them firm.
- 1
In a saucepan, combine 200 ml mineral water, 100 g sugar, and honey. Add the cinnamon stick and lemon juice. Bring to a boil, reduce for 5 minutes until the syrup coats the spoon, then let cool completely.
- 2
Heat 1 L milk with 100 g sugar and the seeds from the vanilla bean. Rain in the semolina. Whisk constantly until the mixture thickens and becomes dense. Remove from heat.
- 3
Beat the eggs in a bowl. Gradually whisk them into the lukewarm custard, beating vigorously to prevent them from scrambling. Add the lemon zest.
- 4
Melt the butter. Grease a dish. Layer 6 sheets of phyllo pastry, generously brushing each with brown butter. Pour in the custard. Cover with the remaining 6 sheets, buttered one by one.
- 5
Pre-cut the top layer into squares. Bake at 180°C for 45 minutes until the pastry is golden and crispy. Once out of the oven, immediately pour the cold syrup over the hot cake for a thermal shock.
Frequently asked questions
How do you get this dish right?
- The syrup must be cold and the cake hot from the oven to keep the pastry crispy.
- Cook the butter until it smells like toasted hazelnuts; it transforms the flavor of the dish.
How long does this dish keep?
Keep for 2 days in the refrigerator. Do not cover to maintain crispness.
