Galaktoboureko Recipe: A Heavenly Greek Dessert

Galaktoboureko is a classic Greek dessert that combines the flavors of semolina custard, phyllo pastry, and sweet syrup. It's a delectable indulgence that will tantalize your taste buds and leave you craving for more. In this comprehensive guide, we'll delve into the secrets of creating the perfect galaktoboureko, from gathering the finest ingredients to mastering the delicate art of layering and baking.

Ingredients

To make an authentic galaktoboureko, you'll need the following ingredients: - 2 pounds (900 grams) phyllo pastry sheets, thawed - 1 cup (240 ml) butter, melted - 1 cup (200 grams) semolina flour - 1 cup (200 grams) sugar - 3 cups (720 ml) milk - 2 large eggs - 2 teaspoons vanilla extract - 1/2 teaspoon ground cinnamon - 1/4 cup (60 ml) honey - 1/4 cup (60 ml) water

Instructions

1. **Prepare the semolina custard:** In a large saucepan, whisk together the semolina flour, sugar, and milk. Bring to a boil over medium heat, stirring constantly. Reduce heat and simmer for 5-7 minutes, or until the mixture thickens and coats the back of a spoon. Remove from heat and let cool slightly. 2. **Combine the eggs and vanilla:** In a small bowl, whisk together the eggs and vanilla extract. Add to the cooled semolina mixture and whisk until well combined. 3. **Layer the phyllo pastry:** Preheat oven to 375°F (190°C). Grease a 9x13-inch baking dish. Brush the bottom of the dish with melted butter. Place one sheet of phyllo pastry in the dish and brush with butter. Repeat with 10-12 sheets of phyllo pastry. 4. **Pour in the custard:** Pour the semolina custard evenly over the phyllo pastry. 5. **Top with remaining phyllo pastry:** Cover the custard with the remaining sheets of phyllo pastry, brushing each sheet with butter. Sprinkle the top with ground cinnamon. 6. **Score the top:** Using a sharp knife, make shallow diagonal cuts into the top layer of phyllo pastry to create diamond shapes. 7. **Bake:** Bake in the preheated oven for 45-50 minutes, or until the phyllo pastry is golden brown and the custard is set. 8. **Make the syrup:** While the galaktoboureko is baking, prepare the syrup by combining the honey and water in a small saucepan. Bring to a boil over medium heat, stirring occasionally. Reduce heat and simmer for 5 minutes, or until the syrup has thickened slightly. 9. **Pour the syrup:** Once the galaktoboureko is out of the oven, pour the hot syrup evenly over the top. Let the syrup soak in for at least 30 minutes before serving. 10. **Serve:** Cut into squares and serve warm or at room temperature. Garnish with a sprinkle of ground cinnamon, if desired.