Galaktoboureko
Galaktoboureko is a custard pie baked between layers of buttered phyllo, finished with a cool citrus-scented syrup. The secret is the texture: the custard must be firm enough to slice clean once cooled, and the syrup must be cold when poured over the hot pastry to keep the layers crisp rather than soggy.
Mind the syrup temperature
The syrup must be made first and allowed to cool completely to room temperature before the pastry comes out of the oven. If the syrup is warm, the phyllo will lose its structure.
- 9x13 inch baking pan
- heavy-bottomed saucepan
- pastry brush
- whisk
What goes in.
- 1 lbphyllo dough, thawed
- 1 cupunsalted butter, melted
- 1 literwhole milk
- 1 cupfine semolina
- 1 cupgranulated sugar
- 3large eggs
- 2 tspvanilla extract
- 1 striplemon peel
- 1.5 cupswater
- 2 cupsgranulated sugar (for syrup)
- 1 tbsplemon juice
Starch stability
Cook the semolina custard until it is thick enough to hold the whisk upright, then whisk in the eggs off the heat to prevent curdling, creating a stable, set filling.
The method.
Prepare the syrup
Boil the water, 2 cups of sugar, lemon peel, and juice for 5 minutes. Set aside to cool completely.
Cook the custard
Heat milk, sugar, and semolina in a heavy saucepan over medium heat, whisking constantly until thickened. Remove from heat, whisk in eggs and vanilla.
Layer the phyllo
Brush the pan with butter. Layer half the phyllo sheets individually, brushing each with butter and letting the edges hang over the pan sides.
Fill and close
Pour the custard over the phyllo. Fold the overhanging edges over the top, then layer the remaining phyllo sheets on top, buttering each. Tuck the edges into the pan.
Score and bake
Score the top layers into squares with a sharp knife. Bake at 350°F until the top is deep golden brown, about 45 to 50 minutes.
Finish
Pour the cold syrup over the hot pastry immediately upon removing from the oven. Let rest for at least 2 hours.
When it doesn't go to plan.
Keep the phyllo covered with a slightly damp towel while working to prevent it from drying out and shattering.
Score only the top few layers of phyllo, not all the way through to the bottom, to prevent the custard from leaking out during baking.
Use a high-quality semolina; the grain size determines the mouthfeel of the custard.
The ones that keep coming up.
Why is my phyllo soggy?
The syrup was likely too warm or the pastry was not baked long enough to crisp the bottom layers.
Can I assemble this ahead of time?
It is best baked fresh, though you can prepare the syrup and the custard separately the day before.
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