Galaktoboureko Greek Custard Phyllo Dessert- Crazy good! Traditional Greek dessert with crispy phyllo layers filled with creamy custard and drenched in golden syrup. One of those unforgettable desserts that are relatively easy to make and taste better the next day (or the day after). If you never had it, you are missing out!
Custard:
– 6 eggs: 3 whole eggs and 3 egg yolks
– 3/4 cup granulated sugar
– 5 cups whole milk
– Orange or lemon peel
– 1 cup semolina
– 1 & 1/2 tsp vanilla extract
– 1 tsp lemon juice
– 1 Tbsp melted butter
– 1-2 sticks of butter (less or more, to butter phyllo)
- Phyllo dough (thawed out in fridge overnight)
Syrup:
– 1 & 1/2 cups of water
– 3/4 cups of sugar
– 1 cinnamon stick
– 1/2 lemon juice
– 3 Tbsp of Greek honey
Prepare custard:
Egg mixture: In a bowl place 3 whole eggs and 3 egg yolks, add sugar and whisk together until combined.
Milk mixture: In a medium size pot heat up 5 cups of whole milk with orange or lemon peel until hot but not boiling.
Once warm, add 1 cup of semolina to milk, constantly mixing with a wooden spoon, until thickens (custard-like consistency). Reduce the heat.
While consistently mixing slowly add egg mixture into the milk in a thin stream –mix until thicken (wooden spoon test – run a line with a finger on the bottom of the spoon and if it stays, then it’s ready).
Add 1 & 1/2 tsp of vanilla extract
Add 1 tsp lemon juice
Add 1 Tbsp of melted butter (or 1 & 1/2 Tbsp stick thinly sliced butter)
Mix until combined.
Remove the lemon peel.
Prepare a separate dish/bowl and sift custard into it (to remove any lumps).
Place a piece of plastic wrap directly on the surface of the custard and set aside to cool off completely.
Prepare phyllo:
Melt 1-2 sticks of butter to butter the phyllo.
Unwrap the phyllo (keep it covered with a damp towel so it doesn’t dry out)
Butter the baking dish (I used clear glass dish 3 QT)
Place one sheet of phyllo so that the sides are overflowing (narrow end facing you).
Butter the first layer (just the part that touches the bottom of the baking dish).
Place another layer but in opposite direction, push it to the bottom of the bake dish and butter it.
Repeat.
Spread the custard into the baking dish.
Fold over each side making sure to butter each layer as they are placed over the custard.
Take last phyllo sheet and place it on top, butter it and flip the other half on the top of it, tuck in the sides and butter it.
With the knife “cut” delicately the top layer of phyllo making markings how big the portions will be, but don’t cut it through to the custard.
Brush a little bit of butter into the cracks where cuts were made.
Then with your fingers sprinkle a little bit of water on the top of the cake.
Place in preheated oven at 350 for 1 hour or until the phyllo turns a deep golden color.
Syrup:
In a medium-size pot cook 1-1/2 cups of water, 3/4 cups of sugar, 1 cinnamon stick, 1/2 lemon juice – stir and bring it to boil, then let it simmer for 5 minutes. Turn off the heat, add 3 tablespoons of Greek honey, stir it and set it aside to get completely cool.
Once the custard is baked, let it sit for about 10 min; ladle the custard with half of the syrup all over the top; let it sit for 4 hours in the fridge. Before serving ladle the rest of the syrup. Store in fridge.
