Galaktoboureko (Greek: γαλακτομπούρεκο is a Greek dessert of semolina-based custard in phyllo. It may be made in a pan, with phyllo layered on top and underneath, or rolled into individual servings (often approximately 10 cm long). It is served or coated with a clear, sweet syrup. The custard may be flavored with lemon, orange, or rose.

Galaktoboureko (*)

Unlike mille-feuille, which it otherwise resembles, the custard is baked with the pastry, not added afterwards.
Other names, cuisines

In Albanian, Qumështor

Ingredients
Pastry

450 grams of phyllo
150 grams of sugar
6 eggs
150 grams of semolina
1 liter of milk
the juice of half a lemon
2 vanilla beans
1 pinch of salt

syrup

150 grams of sugar
125 ml water
2 spoons of lemon juice

Procedure

Pour into a saucepan sugar, eggs, semolina and mix. Add milk, vanilla beans, keep on mixing. Finally stir in juice of half a lemon. Whisk the mixture with a fork whilst bringing it to a boil. When it starts boiling, reduce heat and keep stirring for another 10 minutes. Take the mixture from the stove to cool. Whilst cooling, spread melted butter over each sheet of phyllo.

Butter a tray and cover with half the phyllo, sheet by sheet. Pour over the cooled down semolina custard and cover with the rest of buttered phyllo. Sprinkle with a bit of water and put in the stove at 356°F / 180°C / Gas mark 4 for one hour.

To prepare the syrup which will be served with the Galaktoboureko: mix water and sugar, bring to boil and simmer for about 10 minutes. Stir in the lemon juice when cooled down in order to preserve vitamin C.