Galaktaboureko—Greek Semolina Custard Baked in Phyllo

Name: Galaktaboureko—Greek Semolina Custard Baked in Phyllo
Yield: makes 12 servings
Ingredients: 6 cups milk; 1 cup sugar; 3/4 cup semolina flour (see below); 4 tablespoons (1/2 stick) butter; 2 teaspoons pure vanilla extract; 6 eggs, lightly beaten; 2 cups sugar; 1 cinnamon stick; 1 1/2 cups water; Zest and juice of 1 medium lemon (about 2 teaspoons grated zest and 3 tablespoons juice); 1/2 cup ground almonds; 1/2 cup dry bread crumbs; 1/4 cup sugar; 1 pound phyllo dough (there will be some sheets left over); 1/2 pound (2 sticks) butter, melted; Semolina Custard; Sugar syrup

December 14, 2011

This is a scrumptious home-style Greek dessert that you won’t find in many restaurants. Galaktaboureko, which might be easier to prepare than pronounce, is made by baking semolina custard in a crispy phyllo package and then drizzling it with sweet syrup. The syrup is traditionally made with sugar and water, but I couldn’t resist the urge to infuse it with a little lemon and cinnamon.

Recipe notes

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