Snack · 75 min · greek

Galaktoboureko (Custard in Phyllo)

This is the kind of Greek snack you’ll make on repeat — phyllo dough and unsalted butter, 75 minutes, big payoff.

✓ USDA-verified nutrition data

Ingredients

• 1 lb Phyllo dough
• 3/4 cup Unsalted butter
• 4 cups Whole milk
• 1 cup Fine semolina
• 1.5 cups Sugar
• 4 large Eggs
• 2 tsp Vanilla extract
• 1 strip Lemon peel
• 1 cup Water
• 1 tbsp Lemon juice

Steps

1. Simmer the milk with the lemon peel, then rain in the semolina while whisking constantly — raining, not dumping, is what prevents lumps. Cook 5 minutes until thick enough to hold a spoon upright.
2. Off the heat, whisk in the sugar, then the beaten eggs in a thin stream, then the vanilla. The custard should be glossy and pourable, like thick honey.
3. Butter a 9x13 pan, layer 8 buttered phyllo sheets, pour in the warm custard, and top with 8 more buttered sheets. Score into 12 pieces.
4. Bake at 350°F for 40 minutes until the top is a deep, even gold.
5. Simmer the remaining sugar, water, and lemon juice 8 minutes into a light syrup; cool it slightly. Pour the warm (not hot) syrup over the hot pastry, then rest 2 hours. The custard sets as it cools — cut it warm and it runs.

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