Galaktoboureko

Smooth semolina custard encased in shatteringly crisp phyllo pastry. The lemon-scented syrup soaks the layers while keeping them firm.

• Prep time: 30 min
• Cook time: 45 min
• Difficulty: Medium
• Calories: 662
• Protein: 13 g
• Carbs: 73 g
• Fat: 35 g

Ingredients

• 0.5 L Whole milk ( liquid )
• 75 g Durum wheat semolina ( fine )
• 100 g White sugar ( divided )
• 2 piece Egg ( beaten )
• 125 g Minimum butter sweet ( melted )
• 6 piece Phyllo dough ( sheets )
• 0.5 piece Vanilla bean ( scraped )
• 0.5 piece Citrus limon (L.) Burm. f. ( zest and juice )
• 100 ml Mineral water ( for the syrup )
• 50 g Honey ( liquid )
• 0.5 piece Cinnamon stick ( whole )

Instructions

1. Preparing the syrup

   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. Cooking the custard

   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. Binding with eggs

   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. Assembling the dish

   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. Baking and glazing

   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.

Chef's tips

• 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.

Storage

Keep for 2 days in the refrigerator. Do not cover to maintain crispness.