• Prep Time: 15 mins
  • Cooking Time: 50 mins
  • Serves: 12

Galaktoboureko Recipe

  • Recipe Submitted by on

 Ingredients List

  • 3 cups milk
  • 1/2 lemon (zest)
  • 1/4 cup fine semolina
  • 1/2 cup sugar
  • 1 tablespoon unsalted butter
  • 3 eggs
  • 1/2 teaspoon vanilla extract
  • 1/2 pound phyllo dough
  • 1/2 cup butter (melted)
  • 1/4 cup honey
  • 1/2 cup water
  • 1/2 cup sugar
  • 1/2 lemon (juice and zest)
  • 1 stick cinnamon

 Directions

Bring the milk and lemon zest to a boil and whisk in the semolina.
Add the sugar and simmer for 5-6 minutes.
Remove from heat and stir in the butter and the eggs one at a time.
Stir in the vanilla.
Brush the bottom of an 8x8 inch baking pan with olive oil.
Brush the top of a sheet of phyllo dough with butter and place it in the pan. (You may have to cut the phyllo dough to fit the pan.)
Repeat until you have 6-8 layers depending on how thick you want the crust.
Place the custard mixture on top of the phyllo dough.
Brush the top of a sheet of phyllo dough with butter and place it on the filling.
Repeat until you have 6-8 layers depending on how thick you want the crust.
Cut the pie into pieces.
Bake in a preheated 350F/180C oven until the top is golden brown and the filling has set, about 30-50 minutes.
Simmer the honey, water, sugar, lemon and cinnamon for 5 minutes.
Pour the syrup over the pie when it comes out of the oven.
Let cool and serve.

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