Galaktoboureko Semolina Custard Dessert - Glen And Friends Cooking - γαλακτομπούρεκο

Ingredients

• 4 cups Milk (whole milk, room temperature)
• 1 cup Semolina (coarse wheat semolina, fine cornmeal‑like texture)
• 1 cup Granulated Sugar (for sweetening the custard)
• 2 cups Heavy Cream (full‑fat, adds richness)
• 5 large Eggs (room temperature, lightly beaten)
• 1 tsp Vanilla Extract (pure vanilla)
• 1 whole Lemon (zest only, freshly grated)
• 1/2 cup Unsalted Butter (melted for brushing phyllo)
• 16 sheets Phyllo (Filo) Pastry Sheets (thawed, keep covered with damp towel while working)
• 1/2 cup Honey (for traditional syrup; optional if using maple syrup)
• 1/2 cup Maple Syrup (alternative sweetener for syrup topping)
• 1/2 cup Water (for syrup base)

Instructions

1. Combine Milk, Semolina, Sugar, and Cream

   Measure 4 cups of milk, 1 cup semolina, 1 cup sugar and 2 cups heavy cream into a saucepan. Stir to combine.

   Time: PT5M

2. Cook the Custard Base

   Place the saucepan over medium‑high heat, bring to a simmer, then to a gentle boil while stirring constantly. Continue boiling for 10‑15 minutes until the mixture thickens to a creamy, porridge‑like consistency.

   Time: PT15M

   Temperature: Medium‑high heat

3. Temper and Incorporate Eggs

   Remove the pot from heat and let it cool for about 10 minutes. In a separate bowl, lightly beat 5 large eggs with 1 tsp vanilla. Temper by whisking a ladleful of the warm custard into the eggs, then whisk the tempered egg mixture back into the pot.

   Time: PT10M

4. Add Lemon Zest

   Zest one whole lemon directly into the custard and stir until evenly distributed.

   Time: PT2M

5. Prepare the Phyllo Base

   Melt 1/2 cup butter. Brush the bottom of a 9×13‑inch baking dish with butter, then layer 8 sheets of phyllo, brushing each sheet with butter before adding the next.

   Time: PT8M

6. Assemble the Dessert

   Pour the warm custard over the layered phyllo base, spreading evenly. Cover with the remaining 8 phyllo sheets, brushing each sheet with butter. Finish with a final brush of butter on the top layer.

   Time: PT5M

7. Bake

   Preheat the oven to 375°F (190°C). Bake the assembled galaktoboureko for 30 minutes, or until the phyllo is golden‑brown and crisp.

   Time: PT30M

   Temperature: 375°F

8. Prepare the Sweet Syrup

   While the pastry bakes, combine 1/2 cup honey (or maple syrup), 1/2 cup sugar, and 1/2 cup water in a small saucepan. Heat over medium heat, stirring until the sugar dissolves and the mixture comes to a gentle boil. Remove from heat.

   Time: PT5M

   Temperature: Medium heat

9. Finish and Serve

   Remove the galaktoboureko from the oven and immediately drizzle the warm honey/maple syrup over the hot pastry, allowing it to soak in. Let it rest for a few minutes before cutting.

   Time: PT2M

Nutrition Facts

Calories

350

Protein

6 g

Carbohydrates

45 g

Fat

15 g

Fiber

1 g