Galaktoboureko
A traditional Greek semolina custard pie wrapped in phyllo pastry and topped with a sweet syrup.
Ingredients
- ●1 cup semolina
- ●1 cup water
- ●1/2 cup sugar
- ●4 eggs
- ●1 cup milk
- ●1/4 cup unsalted butter, melted
- ●1 package phyllo dough
- ●1/4 cup honey
Instructions
- 1
Preheat the oven to 375°F (190°C).
- 2
In a medium saucepan, combine the semolina, water, and sugar. Cook over medium heat, stirring constantly, until the mixture thickens.
- 3
Remove from heat and stir in the eggs, one at a time.
- 4
Stir in the milk and melted butter.
- 5
Wrap the phyllo dough around a baking dish, brushing with butter to prevent sticking.
- 6
Pour the semolina mixture into the phyllo-lined baking dish.
- 7
Bake for 45 minutes, or until the phyllo is golden brown.
- 8
While the galaktoboureko is baking, mix the honey with 1 tablespoon of water in a small saucepan.
- 9
Bring the honey mixture to a boil over medium heat, then reduce the heat to low and simmer for 5 minutes.
- 10
Remove the galaktoboureko from the oven and let it cool for 10 minutes.
- 11
Drizzle the honey syrup over the top of the galaktoboureko.