Prepare to take your Christmas baking to new heights with this delightful Greek dessert recipe. Galaktoboureko is a traditional sweet that brings together the perfect balance of creamy custard and flaky phyllo pastry, resulting in a treat that’s sure to impress your family and guests alike. Enjoy the warm flavors and inviting aromas of the holiday season right from your own kitchen with this Galaktoboureko recipe.
**Galaktoboureko Custard Filled Phyllo Pastry**
**Ingredients:**
– 1 cup semolina
– 1 cup sugar
– 4 cups whole milk
– 1 teaspoon vanilla extract
– 1/2 cup unsalted butter, melted
– 1 package phyllo dough, thawed
– 1 cup unsalted butter, melted (for brushing phyllo)
– Syrup:
– 1 cup water
– 1 cup sugar
– 1 cinnamon stick
– 1 strip of lemon peel
– 1/2 cup honey
**Instructions:**
1. In a saucepan, combine the semolina, sugar, and milk over medium heat. Stir continuously until the mixture thickens to a custard-like consistency.
2. Remove the saucepan from heat and add the vanilla extract and the 1/2 cup of melted butter. Stir well to incorporate all the ingredients. Allow the custard to cool to room temperature.
3. Preheat your oven to 350°F (180°C) and grease a baking dish. Layer half of the phyllo sheets, brushing each sheet with melted butter before adding the next one.
4. Pour the cooled custard over the layered phyllo sheets, spreading it evenly with a spatula.
5. Top the custard layer with the remaining phyllo sheets, once again brushing each sheet with melted butter before adding the next.
6. Using a sharp knife, carefully score the top layers of phyllo into diamond or square shapes, being careful not to cut all the way through to the custard.
7. Bake the Galaktoboureko in the preheated oven for about 45-50 minutes, or until the top is golden brown and crisp.
**Syrup:**
1. While the Galaktoboureko is baking, prepare the syrup by combining the water, sugar, cinnamon stick, and lemon peel in a saucepan. Bring the mixture to a boil, then reduce the heat and simmer for about 5 minutes.
2. Remove the saucepan from heat and stir in the honey. Allow the syrup to cool slightly.
3. Once the Galaktoboureko is done baking, remove it from the oven and immediately pour the syrup over the hot pastry. Let it absorb the syrup and cool before serving.
Indulge in the luscious layers of Galaktoboureko, where the creamy custard meets the crispy phyllo pastry, all infused with a hint of aromatic syrup. This Greek Christmas baking recipe is a labor of love that will fill your home with joy and the irresistible scent of holiday cheer. Serve this delightful dessert warm or at room temperature for a truly enchanting seasonal treat. Enjoy the magic of Christmas with each delectable bite of Galaktoboureko!
