Mama Lyd Sourdough

Galaktoboureko (γαλακτομπούρεκο) is a delicious sweet semolina based custard encased between flaky buttery phyllo, and then topped with a sweet lemon syrup poured over the entire thing after it’s baked.

You can use whatever kind of phyllo sheets you’re able to find.

Phyllo (or filo) is a type of unleavened pastry dough used to make sweet or savory baked goods. It is characterized by extremely thin sheets and a flaky, crispy texture when baked. It is similar to puff pastry but differs in separation and dry appearance of its sheets.

What is Semolina?

Semolina flour is pale yellow in color, high in gluten and used for traditionally made pasta, pizza, bread and biscuit doughs. This flour is also good for porridge or pudding, and in this case, custard. Semolina is a common ingredient in many 
custard based desserts, especially in Greek cuisine where it is the key ingredient in traditional dishes like Galaktoboureko (like we are making today) and Bougatsa (sweet semolina pie). It gives the custard a unique texture that is slightly granular, distinct from the completely smooth texture of traditional cornstarch or egg-thickened custards. I got this from my local grocery store along with the filo!

Galaktoboureko (Greece)

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Prep Time 1 hour hr

Cook Time 2 hours hrs

Cooling time 5 hours hrs

Total Time 8 hours hrs

Course: Dessert

Cuisine: Greek

Ingredients Method

Ingredients

  

Filo

• 1/2 pkg Frozen filo sheets Thawed
• 8 tbsp Unsalted butter, Melted

Syrup

• 1.5 c Water
• 1 c Sugar or Brown sugar
• 3 Whole Cloves
• 1 Cinnamon Stick
• 1/4 Lemon, juiced
• 1/2 tbsp Honey

Custard Filling

• 1 Liter Milk
• 1/2 tsp Vanilla Extract (or paste)
• 2 eggs, beaten
• 1 c Sugar
• 1/2 c Semolina
• 4 tbsp unsalted butter

Method

 

Make the syrup

1. In a sauce pan add the water, sugar, cloves, cinnamon stick and lemon juice and bring to a low boil and stir until the sugar is dissolved. Pull it off the heat and add the honey, mix and set aside to cool.

Make the custard

1. In a medium sauce pan, whisk together the milk, vanilla, eggs, sugar and semolina. whisk on medium heat until it has thickened and is bubbly. This can take 15 minutes or more. Once it's thick and bubbly pull it off the heat and whisk in the butter.

layer

1. To an 8×8 baking dish, brush the bottom with some melted butter.
2. Add a sheet of filo allowing half to fold over the side on the baking dish, brush with melted butter and repeat on all 4 sides of the baking dish. Each side should have a sheet of filo, half covering the bottom and half hanging over the side. Each layer should have melted butter brushed on the filo.
3. Repeat step 2 once again then add the custard inside.
4. fold one side of filo over the top to the middle and brush with melted butter and repeat on all sides until every layer is folded over the custard. Brush with butter and Fold another sheet and layer it on top, repeat again.
5. Bake at 350f for 1 hour
6. when it comes out of the oven, immediately pour the syrup over the top slowly and allow to absorb. Cool on the counter for an hour then place in the fridge to cool for 4 hours. Enjoy!