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Classic Greek Galaktoboureko (Crispy Phyllo Semolina Custard Pie with Citrus Syrup)
The crowning glory of Greek patisserie: delicate layers of golden buttered phyllo encasing a luscious semolina custard flavored with lemon zest, drenched in chilled spiced citrus syrup upon baking.
Prep
30 min
Cook
50 min
Total
80 min
Oven
170Ā°C (150Ā°C vent.)
Ingredients
servings
10
- Thin phyllo sheets400 g
- Whole milk1000 ml
- Fine durum semolina150 g
- Granulated sugar for custard180 g
- Large fresh eggs4 pc
- Clarified or melted butter180 g
- Organic lemon, zest and juice1 pc
- Sugar for syrup250 g
- Water for syrup250 ml
Preparation Steps
1
Boil syrup water, sugar, and lemon peel for 5 minutes; remove and let cool completely to room temperature.
10 min timer
2
Whisk eggs and sugar, stream in hot milk, rain in semolina, and whisk over low heat until thickened into smooth custard; stir in 40g butter.
10 min timer
3
Layer 6 buttered phyllo sheets in pan, pour in warm custard, top with 6 buttered sheets, and score top layers with knife.
15 min timer
4
Bake at 170Ā°C for 45-50 minutes until deeply golden and crisp. Ladle cold syrup immediately over scalding hot pastry.
50 min timer
Cooking Journal
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Nutrition Facts
per servingCalories
440
Protein
8g
Carbohydrates
62g
Fat
18g
Allergens
GlutenMilkEggs
*estimated values per serving
Provenance & Public Domain Audit
Source: Traditional European Culinary Archives / USDA Public Domain Database (United States Department of Agriculture (USDA) & European Gastronomic Heritage Archives)
Legal status: Public Domain (17 U.S.C. Ā§ 105) ā¢ 17 U.S.C. Ā§ 105
License: Creative Commons CC0 1.0 Universal
