Traditional Galaktoboureko

Read Reviews (3)

"Great Greek dessert. Lemony semolina custard in a phyllo crust with lemon syrup. The Greek traditional way of making it. I hope you will enjoy it as much we Greeks do!" — NIKOLETTA

Directions

Pour the milk into a large saucepan, and bring to a boil over medium-low heat. Remove from the heat. While you are waiting for the milk to boil, beat the eggs, semolina, and 3/4 cup sugar with an electric mixer until well blended. Use a wooden spoon to stir this into the hot milk. Cook over low heat, stirring constantly until it just starts to bubble. Remove from the stove, and stir in 2 tablespoons of butter and 1 teaspoon of lemon zest.
Preheat the oven to 350 degrees F (175 degrees C). Butter an 9x13 inch baking dish.
Brush butter onto 6 of the phyllo sheets, and place use them to line the bottom and sides of the baking dish. Pour in the semolina mixture, and spread evenly. Layer the remaining sheets of phyllo dough over the top, brushing each one with melted butter as you lay it on. Sprinkle a few dashes of water over the top. Use a knife to slice through the top layer of pastry in a diagonal pattern.
Bake for 40 minutes in the preheated oven, or until the crust is golden brown. While the dish bakes, combine 2 cups of sugar, water, and remaining lemon zest in a small saucepan. Bring to a boil, and remove from the heat.
As soon as the galaktoboureko is removed from the oven, pour hot syrup over it. Let it cool before serving. After it has cooled, store in the refrigerator. It will stay good for 4 to 5 days.

Kitchen-Friendly View

Reviews More Reviews

Nov 30, 2009

You'll need at least 10 sheets of phyllo on the bottom, otherwise the custard will just swallow the phyllo. I'd also be sure that the phyllo is overlapping the sides of the pan, not just the bottom, so be sure the dough is large enough. You may also want to cut the custard mixture by 1/3 to get better texture.

—MKONSTANDAKIS

See full review »

Apr 26, 2008

The traditional way to serve this is in rolls, not as a casserole. You roll the custard filling in a sheet of fillo and layer in a baking dish, bake until golden brown and then drizzle the honey mixture over the top.

—LDEMETSE

See full review »

4 Ratings

Feb 01, 2008

I had absolutely no trouble with the recipe as it was written, I used less sugar, and less syrup because I'm not a fan of sweets. It was delicious, my family ate the whole thing in two days!

—Rachelle

See full review »

Edit

Glad you liked it! Your friends will, too:

Did you tweak the recipe? Edit and save your own version of it!

Edit this recipe

More Recipes Like This See all

Galaktoboureko

Traditional Indiana Persimmon Pudding

Traditional Coffee Cake

Traditional Blackberry Cobbler

Traditional Springerle

Traditional Cranberry Apple Crisp

Traditional Bakewell Tart

Pasticiotti

Traditional Swedish Pepparkakor

Biscochitos Traditional Cookies

Nutrition

Calories
472 kcal
24%

Carbohydrates
71.9 g
23%

Cholesterol
159 mg
53%

Fat
16.2 g
25%

Fiber
0.9 g
4%

Protein
10.9 g
22%

Sodium
251 mg
10%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Traditional Galaktoboureko

Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
** Calories: 472
** Calories from Fat: 146

% Daily Value *
** Total Fat 16.2g 25 %
** Saturated Fat 8.8g 44 %
** Cholesterol 159mg 53 %
** Sodium 251mg 10 %
** Potassium 266mg 7 %
** Total Carbohydrates 71.9g 23 %
** Dietary Fiber 0.9g 4 %
** Protein 10.9g 22 %
** Sugars 52g
** Vitamin A 13 %
** Vitamin C 1 %
** Calcium 21 %
** Iron 14 %
** Thiamin 21 %
** Niacin 28 %
** Vitamin B6 7 %
** Magnesium 9 %
** Folate 26 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.