Galaktoboureko

Method

1. 01

   Cook the citrus syrup first

   Combine the 400 g syrup sugar, 350 ml water, lemon peel and cinnamon. Bring to a boil and simmer for 5 minutes, then stir in 20 ml lemon juice and remove from the heat.

   

2. 02

   Cool the syrup completely

   Remove the lemon peel and cinnamon after 10 minutes. Pour the syrup into a wide jug and cool for at least 45 minutes until it reaches room temperature.

   

3. 03

   Warm the milk and cream

   Combine the 1.2 L milk and 250 ml cream in a heavy saucepan. Heat over medium-low heat for 8–10 minutes until steaming at about 80°C, without boiling.

   

4. 04

   Whisk eggs with part of the sugar

   Whisk the 4 eggs with 100 g of the 250 g custard sugar for 2 minutes until smooth and slightly pale. Keep the remaining 150 g sugar for the semolina base.

   

5. 05

   Cook the semolina base

   Whisk the remaining 150 g custard sugar and the 120 g semolina into the hot dairy in a steady rain. Cook over medium-low heat for 6–8 minutes, whisking constantly, until thick enough to leave trails.

   

6. 06

   Temper the eggs

   Remove the semolina base from the heat. Whisk 300 ml of the hot custard into the egg mixture in 3 additions of about 100 ml each.

   

7. 07

   Finish and cool the custard

   Whisk the tempered egg mixture back into the saucepan. Stir in vanilla, lemon zest and 40 g of the melted butter. Cook over very low heat for 2 minutes, then spread in a shallow bowl and cool for 20 minutes.

   

8. 08

   Prepare the phyllo pan

   Heat the oven to 180°C. Brush a 25 x 35 cm metal baking pan with 15 g of the melted butter. Unroll the phyllo and keep unused sheets covered.

   

9. 09

   Build seven bottom layers

   Lay 7 phyllo sheets in the pan one at a time, brushing each lightly with a total of 60 g melted butter. Let the edges climb and overhang the sides.

   

10. 10

    Add the cooled custard

    Pour the cooled custard into the lined pan and spread it level to the corners without pressing into the phyllo. The custard should be warm at most, not hot.

    

11. 11

    Fold the edges and build the top crust

    Fold the overhanging bottom phyllo inward over the custard edge and brush the rim with 20 g melted butter. Cover with 7 more phyllo sheets, brushing them one at a time with 50 g melted butter, then tuck their edges around the custard without compressing the centre.

    

12. 12

    Score and butter the surface

    Brush the remaining 15 g melted butter over the top. Score 12 portions through only the upper phyllo layers so steam can escape without cutting through the custard.

    

13. 13

    Bake until crisp and bronze

    Bake at 180°C for 45–50 minutes until the top is deeply golden-bronze, crisp and fully puffed at the score lines.

    

14. 14

    Syrup the hot pastry

    Set the hot pan on a rack. Pour the completely cooled syrup evenly over the pastry in 4 additions over 2 minutes, pausing briefly so each addition can soak down the score lines.

    

15. 15

    Rest before cutting

    Leave uncovered for 2 hours so the syrup distributes and the custard settles. Cut fully through the 12 score lines only after the pastry reaches room temperature.