Galaktoboureko
Greek Dessert pastry
This dessert is a semolina custard pie wrapped in layers of buttery phyllo and is soaked in a fragrant simple syrup. A golden crispy perfection slice of heaven.This is my aunt’s most beloved Greek pastry and it's no wonder why with the divine combination of creamy custard and crispy phyllo pastry. Some of the best galaktoboureko can be found in the beautiful city of Thessaloniki.
Ingredients:
375g Phyllo Pastry(No. 4)
250g butter, clarified & melted
FOR THE SYRUP:
2 cups water
2 ½ cups sugar
1 tsp vanilla
½ tsp lemon juice
FOR THE CUSTARD:
3 liters milk
2 cups castor sugar
9 egg yolks
1 tsp vanilla paste
½ tsp salt
1 cup fine semolina
1 cup of coarse semolina
120g melted butter
Cooking Instructions:
Preheat your oven to 350 F
TO MAKE THE SYRUP
Add the sugar to the water and bring to a boil until the sugar is dissolved. Take off the heat and add the vanilla and lemon juice. Mix well and set aside to cool.
TO MAKE THE CUSTARD
Pour milk into a large pot and heat until it is warm. Place the egg yolks and sugar in a heatproof bowl and whisk until creamy. Mix in vanilla. Add a ladle of warm milk to the egg mixture while still whisking. Pour the egg mixture into the pot of milk, stirring continuously. Slowly rain in the semolina and salt into the milk and continue whisking and stirring until the custard becomes thick and creamy. Add the butter and mix through. Turn off the heat.
TO ASSEMBLE THE Galaktoboureko
Brush a 40 x 30cm baking tray with butter. Lay 6 sheets on the bottom, buttering each one. Place 2 sheets of pastry on each of the 4 sides, allowing the Pastry to hang over the sides.
Pour the custard in and spread it out. Fold overhanging Pastry over the custard. Lay 10 sheets on Pastry on top, buttering each one. Lastly, take 2 sheets of phyllo, lay across horizontally, and tuck them right in to ensure the custard is well encased. Brush the top with butter. Score the top into squares, just cutting through the top layers. Bake for 50 minutes or until golden.
Remove the baking tray from the oven and pour the cooled syrup over the warm galaktoboureko. Cut through the score marks and allow to sit for 2 hours before serving.
