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Greek·Greece · Attica·Dessert / Sweets
Γαλακτομπούρεκο | Galaktoboureko
Decadent semolina custard wrapped in crispy phyllo, soaked in syrup.
135 min total (prep 30 · cook 45)· Serves 8· Advanced·New
A staple in Greek households during Easter celebrations, delivering sweet nostalgia.
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Method
- 1Heat milk and semolina, stirring until thick. Cool slightly before adding eggs.
- 2Layer phyllo and melted butter in a baking dish, pour over custard.
- 3Top with phyllo layers, butter each sheet, and bake at 175°C (350°F) for 45 mins.
- 4Boil sugar, water, and lemon zest for syrup, cool before pouring over the baked pastry.
- 5Rest before serving to allow syrup absorption for perfect texture.
Chef's tips
- Ensure phyllo packaging is closed until use to avoid drying.
- Pour syrup slowly for even absorption.
The story
A staple in Greek households during Easter celebrations, delivering sweet nostalgia.
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