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Greek · Dessert
Classic Greek Galaktoboureko
Crackling butter-brushed phyllo wrapped around a lemony semolina custard, baked golden and drenched in cold cinnamon syrup while still hot. A great Athenian pastry-shop classic: creamy, crisp and syrupy at once.
- YieldServes 4
- Hands-on1 h 15 min
- Total2 h 48 min
- Difficulty
Ingredients
Syrup
- 320 gsugar
- 190 mlwater
- ½ stickcinnamon
- ½ piecelemon peel, one wide strip, pith trimmed
Custard filling
- 2large eggs
- 80 gsugar, divided in two equal halves
- 95 mlheavy cream
- 290 mlwhole milk
- 0.38 tspvanilla extract
- 1 pinchsalt
- 65 gfine semolina
- 40 gunsalted butter, cut into pieces
- ¾ tspfinely grated lemon zest
Phyllo
- 90 gunsalted butter, melted
- 6 sheetsfrozen #4 phyllo, about 90 g, thawed and brought to room temperature
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