Γαλακτομπούρεκο | Galaktoboureko

Decadent semolina custard wrapped in crispy phyllo, soaked in syrup.

Ingredients

• 1 cup semolina
• 4 cups milk
• 2 cups sugar
• 225 grams butter
• 3 large eggs
• 500 grams phyllo pastry
• 1 tsp lemon zest
• 1 tsp vanilla extract

Method

1. Heat milk and semolina, stirring until thick. Cool slightly before adding eggs.
2. Layer phyllo and melted butter in a baking dish, pour over custard.
3. Top with phyllo layers, butter each sheet, and bake at 175°C (350°F) for 45 mins.
4. Boil sugar, water, and lemon zest for syrup, cool before pouring over the baked pastry.
5. Rest 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.