Name: Galaktoboureko (Greek Semolina Custard Pastry)
Yield: 8 servings
Cuisine: Greek
Ingredients: 150 g white granulated sugar; 6 each eggs; 150 g semolina; 1 l milk; 2 each vanilla beans; 0.5 each lemon (juiced); pinch salt; 450 g phyllo dough; as needed butter (melted); 125 ml water; 150 g white granulated sugar (syrup); 2 tbsp lemon juice

Dessert

8 servings

670 cal/serving

Instructions

Step 1

Combine sugar, eggs, and semolina in a saucepan.

White granulated sugarEggsSemolina

Step 2

Add milk and vanilla beans to the saucepan.

MilkVanilla beans

Step 3

Stir in the lemon juice and a pinch of salt.

Lemon (juiced)Salt

Step 4

Bring the mixture to a boil, stirring constantly.

White granulated sugarEggsSemolinaMilkVanilla beansLemon (juiced)Salt

Step 5

Reduce heat to low and cook, stirring, for 10 minutes.

White granulated sugarEggsSemolinaMilkVanilla beansLemon (juiced)Salt

Step 6

Remove the custard from heat and let it cool.

White granulated sugarEggsSemolinaMilkVanilla beansLemon (juiced)Salt

Step 7

Brush melted butter over each sheet of phyllo.

Butter (melted)Phyllo dough

Step 8

Butter a baking pan.

Butter (melted)

Step 9

Layer half the buttered phyllo sheets in the pan.

Phyllo doughButter (melted)

Step 10

Pour the cooled semolina custard over the layered phyllo.

White granulated sugarEggsSemolinaMilkVanilla beansLemon (juiced)Salt

Step 11

Cover with the remaining buttered phyllo sheets.

Phyllo doughButter (melted)

Step 12

Sprinkle the top of the pastry with a little water.

Water

Step 13

Bake the pastry at 350°F for 1 hour.

Step 14

Let the baked pastry cool.

Step 15

Combine water and sugar in a saucepan to make the syrup.

WaterWhite granulated sugar (syrup)

Step 16

Bring the syrup to a boil, then simmer for about 10 minutes.

WaterWhite granulated sugar (syrup)

Step 17

Remove the syrup from heat and let it cool.

Step 18

Stir the lemon juice into the cooled syrup.

Lemon juice

Step 19

Brush the finished pastry with the syrup and serve.

WaterWhite granulated sugar (syrup)Lemon juice

This recipe is adapted from Wikibooks. It is licensed under Creative Commons Attribution-ShareAlike 4.0 International.