Author/ Συγγραφέας:
Recipe type/ Τύπος Πιάτου: Dessert
Cuisine/ Κουζίνα: Greek
Ingredients/ Συστατικά
For the Cream
  • 800 ml / 27 fl oz. fresh milk
  • 100 gr. / 3.5 oz. sugar
  • 2 medium eggs
  • 50 gr. / 1.7 oz. fine semolina
  • 30 gr. / 1 oz. corn starch
  • 1 tsp vanilla extract
  • 40 gr. / 1.4 oz. real butter
For the Syrup
  • 500gr. / 17.5 oz. sugar
  • 300 gr. / 10.5 oz.water
  • 20 gr. / 1 tbsp glucose
For the Phyllo
  • ½ kilo / 1 package of phyllo
  • 250 gr. / 8.8 oz. real butter, melted
Instructions/ Εκτέλεση
  1. First we make the syrup.
  2. We pour the cold syrup to the Galaktoboureko the minute it comes out of the oven.
For the Syrup
  1. In a pot add all the ingredients and bring to boil in high heat.
  2. Boil for 5 minutes from the moment it starts to boil.
  3. Remove from fire and let it cool.
For the Cream
  1. In a pot pour the 700ml / 23.6 fl oz. of milk and 50 gr. / 1.7 oz. of sugar and put it in medium heat.
  2. Take a bowl and add the rest of the sugar the eggs, the rest of the milk, the semolina, the corn starch and the vanilla extract.
  3. Whisk to incorporate.
  4. When the milk starts to get hot, take couple of spoonfuls of it and pour it to the bowl with the rest of the ingredients and whisk.
  5. In this way you bring both batters at the same temperature.
  6. Remove the pot from fire and pour the egg/semolina batter to it whisking continuously.
  7. Bring back to fire, add the butter and continue to whisk until it thickens.
  8. Remove from fire and put aside.
  9. Take a rectangular pan with dimensions 34cm X 25cm / 13 in. X 10 in.
  10. Butter it really well and start to pile the phyllo sheets as follows.
  11. Take a phyllo sheet and lay it in the pan.
  12. Butter it very well.
  13. Put another phyllo sheet over the first.
  14. Butter it as well.
  15. Continue like this until you have laid half of the phyllo sheets or half plus one if the number of phyllos is odd.
  16. Throw the cream and spread it to cover all the surface of the phyllo.
  17. On top of it follow the same procedure as before putting the rest of phyllo sheets one by one buttering each one of them.
  18. Cut the top phyllo sheets in diamonds or squares.
  19. Be careful with the knife to not let the cream flow and also not to cut the bottom layers of phyllo.
  20. Preheat oven to 160° C / 320° F.
  21. Place the pan in the oven and bake for 50 to 55 minutes depending on the oven or until the phyllo has taken a deep golden color.
  22. Immediately after you take the sweet out of the oven, you pour the cooled syrup on top of it.
  23. Let it absorb as much syrup as possible and cool down.
  24. Cut and serve!
Notes/ Σημειώσεις
Recipe adapted from several sources including Mirsini Lambraki and Stelios Parliaros
Recipe by Culinary Flavors at