The story
Galaktoboureko belongs to the family of syrup-soaked custard pastries found in Greek and wider eastern Mediterranean cooking. Its name combines the Greek word for milk with börek, reflecting the layered influences behind the dessert. It is distinctive because the filling is not nut-based: a thick milk and semolina custard sits between crisp filo sheets. Citrus syrup soaks the pastry while the centre remains smooth and creamy. The dessert appears in pastry shops, family celebrations and Sunday meals. It is usually baked as a tray and cut into generous portions, carrying the comforting character of milk pudding in a more elaborate festive form.
Ingredients
- Main
- 0.25 litre milk1L milk
- 25 gram semolina100g semolina
- 37.5 gram sugar150g sugar
- 1 piece eggs4 eggs
- 1 portion VanillaVanilla
- 1 portion Phyllo pastryPhyllo pastry
- 1 portion ButterButter
- 1 portion For syrup: sugar, water, lemonFor syrup: sugar, water, lemon
Method
Method
Make custard with milk, semolina, sugar, and eggs. Layer phyllo and custard in a pan, top with phyllo. Bake at 180°C for 45 minutes. Pour syrup over when hot.
Nutrition
per serving
Estimated nutrition for Galaktoboureko; use as editorial/testing data and refine from exact ingredient weights if needed.
