Lately, we have been receiving many requests for authentic Greek dessert recipes. Well folks…today is your lucky day! Mrs. G has decided to share her step-by-step recipe for her world famous Galaktoboureko.
Greek Galaktoboureko Recipe
Ingredients for the creme
- 1 pack of phyllo dough
- 5 eggs
- 1 kg of sugar
- 1 liter of whole milk
- 100 grams of semolina
- 150 grams of butter
- 1 teaspoon of vanilla
Ingredients for the syrup
- 1 1/2 cups of sugar
- 1 cup of water
- 1 strip of lemon peel
- 1 small cinnamon stick
Execution
Pour the milk into a pot and slowly add the semolina into the mixture until the whole mixture becomes semi-solid. In a separate smaller bowl, stir the sugar and eggs and add it to the creme. Keep stirring at a fairly brisk pace. Add the butter and stir until the entire mixture melts.
Lightly brush some butter on the bottom of an 11 inch pan. Place half of the sheets of the phyllo dough on the bottom. Make sure to brush each sheet with a decent amount of butter. Pour the custard in the pan and keep layering each sheet of phyllo with butter until you are done with all the sheets. Fold-in the extending pieces of phyllo and bake at 355 F for about 35 min or until the crust turns into a mellow golden color.
Put the syrup together and let it cool for 20 minutes. When the galaktoboureko comes out of the oven, pour the cooled syrup evenly over the hot pastry.
For more Greek recipes, check out our Greek Cuisine section.
We’re always interested in other variations of this (or other) Greek desserts. Share your own recipes below by leaving a comment in the comments section.
Thanks, thats quite useful stuff to know! I admit I’m a bit of a failure in the kitchen, but I’m trying my best to learn. Admitting iis the first step right!? I promised to cook something for my wife this weekend for the first time – very exciting! I found some really simple recipe at this website, seems to be designed exactly for me, which is great! Anyway, thanks, I’ll be sure to subscribe to your site to read more later.
Our daughter-in-law who’s never been to Greece makes a wonder ful Galaktoboureko!
Which type of phyllo does Mrs. G. like best? Do you have a favorite brand? And which weight (number) is best for this dessert? For example, right now in my freezer I have Apollo brand, #7. The one called “country-style” would be too think, I imagine??
I meant to say “too thick” — not “too think” at the end there.
Karen,
My wife confirmed that the #7 phyllo is indeed too thick. If you do want to use it though, make sure you boil the syrup no more than 8 minutes.
That will make it slightly thicker than normal.
Harry.
Thanks, Harry. Next time I’m shopping, I’ll look for a thinner one. I think most regular stores carry the thin ones, but I shop at a Mediterranean shop that carries three or four. I’m planning a chicken pie for the thick one. Makes me hungry thinking about it.