Galaktoboureko - Milk Custard Wrapped In Phyllo Dou

Name: Galaktoboureko - Milk Custard Wrapped In Phyllo Dough
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Syrup; 4 cups sugar; 2 cups water; 1 cinnamon stick; 2 slices lemons; Pastry; 4 cups milk; 1 cup sugar; 1 cup semolina (Greek simigthali); 1/8 cup unsalted butter, softened; 4 eggs, well beaten; 3 tablespoons vanilla extract (or almond extract); 1 lb phyllo dough (keep a damp cloth over the sheets while you work so it doesn't dry out); 1 lb unsalted butter, melted, to brush on dough

Servings: persons

Syrup
4 cups sugar
2 cups water
1 cinnamon stick
2 slices lemons
Pastry
4 cups milk
1 cup sugar
1 cup semolina (Greek simigthali)
1/8 cup unsalted butter, softened
4 eggs, well beaten
3 tablespoons vanilla extract (or almond extract)
1 lb phyllo dough (keep a damp cloth over the sheets while you work so it doesn't dry out)
1 lb unsalted butter, melted, to brush on dough

1
Syrup: The morning you are going to bake, combine 4 cups sugar, 2 cups water, 1 cinnamon stick and 2 slices lemon.
2
Boil for 15 minutes.
3
Remove from heat; remove cinnamon stick and lemon slices, and cool syrup completely. Also may be made a day in advance and refrigerated, covered.
4
When syrup is cooled, preheat oven to 350u00b0F
5
Brush softened butter inside 9x13x2-inch glass baking dish.
6
For the filling, place milk, sugar, semolina, 1/4 stick softened butter, beaten eggs and extract in a heavy 4-quart pot over low heat, and mix.
7
Stir continuously until the mixture becomes thicker than pudding consistency.
8
Set aside to cool slightly.
9
SEE NOTE: To assemble, fold 10 to 12 pieces of phyllo, one at a time, into the buttered baking dish, lightly brushing each piece with melted butter as it is placed. , Make sure to leave half of the sheet lapping over the side of the dish.
10
Pour in warm custard filling.
11
Layer 10 more phyllo pieces on top, buttering each layer.
12
Score the top layer to form roughly 2x2-inch squares. Bake at 350 F for 30 to 45 minutes, or until lightly golden.
13
When removed from oven, pour cold syrup over hot Galaktoboureko (sizzling is normal) and allow it to cool to room temperature before serving, 45 minutes.

2222

kcal

Calories

115

Fat

288

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: Syrup, 4 cups sugar, 2 cups water, 1 cinnamon stick, and more.

Yes, Galaktoboureko - Milk Custard Wrapped In Phyllo Dough falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Galaktoboureko - Milk Custard Wrapped In Phyllo Dough

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions