Galaktoboureko
A classic Greek semolina custard pie wrapped in flaky phyllo pastry. This traditional dessert is a must-try for anyone who loves Greek cuisine.
Ingredients
- ●1 cup Semolina
- ●1 cup Milk
- ●1/2 cup Sugar
- ●3 Eggs
- ●1 tsp Vanilla
- ●1/4 cup Butter, melted
- ●1 package Phyllo dough
- ●1 cup Yellow custard
Instructions
- 1
Preheat the oven to 375°F (190°C).
- 2
Prepare the semolina custard by whisking together the semolina, milk, sugar, eggs, and vanilla.
- 3
Cook the custard over low heat, stirring constantly, until it thickens.
- 4
Strain the custard into a bowl and let it cool.
- 5
Assemble the galaktoboureko by spreading a layer of custard on the bottom of a baking dish.
- 6
Layer the phyllo dough on top of the custard, brushing each layer with melted butter.
- 7
Repeat the layering process until all the ingredients are used up, ending with a layer of phyllo on top.
- 8
Cut the galaktoboureko into diamond-shaped pieces and serve warm or at room temperature.