Γαλακτομπούρεκο — Print Recipe

A magnificent dessert of silky semolina custard encased in layers of crisp, buttery phyllo pastry, drenched in lemon-scented syrup while still hot.

Ingredients

1 Make syrup: boil sugar, water, lemon juice, and cinnamon stick for 8 minutes. Cool completely.
2 Heat milk in a saucepan. Whisk eggs with sugar until pale, then whisk in semolina. Gradually add hot milk while whisking.
3 Return mixture to the pot and cook over medium heat, stirring constantly, until custard is very thick. Remove from heat, add vanilla and lemon zest.
4 Brush a baking dish with butter. Layer 6 phyllo sheets, brushing each with melted butter, letting edges hang over the sides.
5 Pour the warm custard over the phyllo. Fold overhanging edges inward. Layer remaining 6 phyllo sheets on top, buttering each.
6 Tuck edges under neatly. Score the top into squares. Bake at 180C for 40-45 minutes until deep golden. Pour cold syrup over hot pastry immediately.

Did You Know?

The secret to perfect galaktoboureko is temperature contrast — the syrup must be cold when it meets the hot pastry for the crispest result.