Preparation Time: 1 hour 30 minutes
Ingredients

For the phyllo crust:

• 400g phyllo pastry sheets
• 220g fresh butter or clarified cow’s butter, melted

For the custard cream:

• 1300ml milk
• 1 cup sugar
• 2 egg yolks + 4 whole eggs
• 1 cup fine semolina
• A knob of fresh butter (about walnut-sized)
• 2 tbsp lemon zest or vanilla flavoring

For the syrup:

• 2 cups sugar
• 1 cup water
• Juice from ½ lemon

Despite its sinful calories, we continue to love this classic Greek dessert and enjoy it all year round. When served warm, it’s pure indulgence!

Method

Step 1 – Prepare the cream:
Beat the eggs with the sugar in a mixer until light and fluffy. Add the milk and semolina, and stir. Transfer the mixture to a saucepan and heat gently, stirring constantly until it thickens. Add the lemon zest and butter, then let it cool, stirring occasionally to prevent a skin from forming.

Step 2 – Assemble the galaktoboureko:
Preheat the oven to 190°C (375°F). Butter a baking dish and lay half the phyllo sheets, brushing each one with melted butter.

Step 3:
Spread the cooled custard evenly over the phyllo and cover with the remaining sheets, again buttering each one. Score the top layers into portions (diamond or rectangular shapes) with a sharp knife, without cutting into the cream. Heat the remaining butter and spoon it over the top. Bake for 15 minutes at 190°C, then lower the heat to 160°C (320°F) and bake for another 35 minutes.

Step 4 – Make the syrup:
Boil the sugar, water, and lemon juice for about 10 minutes until the syrup thickens. If using a kitchen thermometer, it should reach 108°C (226°F).

Step 5 – Finish the dessert:
Let the galaktoboureko cool slightly, then pour the hot syrup over it spoon by spoon. Do not cover it, as the phyllo may soften. Best served the same day, ideally warm!