Traditional Greek Custard Dessert Recipe Is Crispy & Creamy In One Bite by 30Seconds Food

Love baklava but want to try something different? Think Galaktoboureko! Galaktoboureko is a traditional Greek dessert recipe made with a semolina custard filling and layers of buttery phyllo dough. It is delicious and reminiscent of baklava!

This crispy, creamy custard dessert recipe does have a few steps, but the end result is worth the effort. To make this traditional Greek custard you will need granulated sugar, water, semolina, cornstarch, whole milk, eggs vanilla extract and phyllo sheets.

What is semolina? Semolina is a flour made from durum wheat. Durum wheat grains are golden in color, which explains why semolina is pale yellow. Semolina is often used in pasta, couscous, some noodles, desserts, breads and other foods. Read about the health benefits of semolina.

Serve this crispy and creamy custard for dessert with a cup of coffee or iced cold glass of milk.

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Cuisine: Greek
Prep Time: 30 minutes
Cook Time: 1 hour
Total Time: 1 1/2 hours
Servings: 12

Ingredients

Syrup

• 1 cup granulated sugar
• 1 cup water

Custard

• 1 cup semolina
• 3 1/2 tablespoons cornstarch
• 1 1/2 cups granulated sugar (divided)
• 6 cups whole milk
• 6 eggs
• 1 teaspoon vanilla

Phyllo

• 1/2 pound (2 sticks) butter, melted (for brushing the phyllo and buttering the pan)
• 12 frozen phyllo sheets, at room temperature  

Helpful Products

• Greek Cookbooks
• Electric Mixer
• Measuring Cups
• Measuring Spoons
• Whisk
• Saucepot
• Rubber Spatula
• Mixing Bowl
• Airtight Containers
• 13x9-inch Baking Pan

Recipe Notes

• The syrup is the final addition to the Galaktoboureko, and you could add different flavorings and spices. Lemon zest, a cinnamon stick, a drizzle of honey, a dash of vanilla or a star anise would add interesting flavor to the dessert.

• You could cut this recipe in half and bake it in an 8x8-inch baking pan.

Here's how to make it: 

1. To make the syrup, stir together the sugar and water in a saucepot. (Add any additional flavorings now.) Bring to a boil, stirring to dissolve the sugar. Remove and cool. 
2. To make the custard, combine the semolina, cornstarch and 1 cup of sugar in a bowl. Whisk until combined and lump free. 
3. Put the milk into a large saucepot. Bring to a boil over medium heat. Slowly pour the semolina mixture into the milk, whisking constantly. Cook, continuing to whisk, until mixture is thick. Remove from the heat. 
4. Beat the eggs and 1/2 cup of the granulated sugar with an electric mixer until thick and fluffy, about 6 to 8 minutes. Add the vanilla. Fold into the semolina mixture. Set aside. 
5. Brush the bottom of a 13x9-inch baking pan with butter. Put a sheet of phyllo into the pan and brush with butter. Repeat until you have seven layers. Spread the custard on top. Add the remaining five phyllo sheets, one at a time, brushing each with butter. 
6. Bake in a preheated 350-degree F oven for about 40 to 45 minutes, or until the crust is crisp and the custard has set. Remove from the oven and brush the syrup over the top. Cool completely before cutting into squares. Store in the refrigerator. 

Nutrition Facts Per Serving

Calories: 433

Total Fat: 21.2g

Saturated Fat: 11.1g

Cholesterol: 227mg

Sodium: 327mg

Total Carbohydrate: 71.1g

Dietary Fiber: 1.3g

Total Sugars: 25.9g

Protein: 11.1g

Vitamin D: 47mcg

Calcium: 109mg

Iron: 2mg

Potassium: 195mg

Recipe cooking times, nutritional information and servings are approximate and provided for your convenience. However, 30Seconds is not responsible for the outcome of any recipe, nor may you have the same results because of variations in ingredients, temperatures, altitude, errors, omissions or cooking/baking abilities. This recipe has been analyzed by VeryWellFit. However, any nutritional information is provided as a courtesy and it is up to the individual to ascertain accuracy. To ensure image quality, we may occasionally use stock photography.

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