Greek cuisine · Desserts & Sweets

Galaktoboureko

Semolina custard in crispy phyllo, soaked in citrus syrup.

Ingredients · for 8 servings

• 500 g phyllo dough
• 1 l milk
• Semolina
• Eggs, vanilla
• Lemon syrup

Instructions

1. Cook the milk with semolina and sugar while stirring into a thick cream; let cool and stir in the eggs and vanilla.
2. Melt the butter; butter a dish and lay in half the phyllo sheets one by one, buttered.
3. Spread the semolina cream on top and cover with the remaining buttered sheets; pre-cut.
4. Bake at 170 °C for about 40 min until golden brown.
5. Meanwhile boil the lemon syrup and let cool.
6. Pour the cold syrup immediately over the HOT pastry and let soak for at least 1 hr. Serve in pieces.