Galaktoboureko (Γαλακτομπούρεκο)

• Prep time: 25 mins

• Cook time: 45 mins

• Total time: 1 hr 10 mins

• Servings: 12 slices

• Country of origin: Greece

• Description: A creamy semolina custard baked between layers of crispy buttered phyllo pastry and soaked in citrus syrup.

• Presentation: Served warm or chilled in rectangular slices with a dust of cinnamon or fresh mint.

• Ingredients:

  • 10 sheets phyllo dough

  • 3/4 cup unsalted butter, melted

  • 4 cups whole milk

  • 1 cup fine semolina

  • 1 cup sugar

  • 4 large eggs

  • 2 tsp vanilla extract

  • Zest of 1 lemon

  • 1 cup water, 1 cup sugar, 1 tbsp lemon juice, 1 lemon peel strip (for syrup)

• Step-by-step directions:

  • Heat milk and sugar in a pot until warm. Slowly whisk in semolina until thick. Remove from heat and stir in butter, vanilla, lemon zest, and beaten eggs.

  • Prepare syrup by boiling water, sugar, lemon juice, and lemon peel for 5 minutes; let cool completely.

  • Butter a baking dish and lay down half of the phyllo sheets, brushing each with melted butter.

  • Pour in the warm semolina custard.

  • Top with remaining phyllo sheets, brushing each with butter. Score top layers into squares.

  • Bake at 350°F (175°C) for 45 minutes until deep golden brown.

  • Pour cooled syrup over the hot dessert immediately out of the oven.

• Optional variations: Infuse syrup with orange blossom water instead of lemon peel.

• Cooking tips: Temper the eggs before adding them to the hot semolina mixture to prevent curdling.

• Nutrition facts:

  • Calories: 380 kcal

  • Fat: 14g

  • Carbohydrates: 56g

  • Protein: 7g