Galktoboureko – Greek Custard Dessert

Galktoboureko – Greek Custard Dessert

BrianCamfam Cookery
There are some advantages in living in the largest Greek community in the US. This is one of them!
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Cook Time 35 minutes
Servings 12


  • 1 cup fine semolina i.e. Cream of Wheat1 1/2 cups sugar 5 eggs6 cups milk 1 vanilla beanzest of 1 lemon16 sheets of phyllo1/2 cup melted butter ground cinnamon for sprinkling
  • * Syrup *¾ cup honey Greek Thyme honey or Orange Blossom honey, preferably1 cup water 1/2 cup sugar juice of 1/2 lemon1 cinnamon stick


  • Preheat oven to 375 degrees. In a medium saucepan, combine sugar, semolina, milk, and scrape 1 vanilla bean Stir continuously over medium heat until mixture comes to a boil and thickens, about 15 minutes.
  • Remove from heat and add grated zest and eggs ( lightly beaten) while stirring.
  • Let cool for 10 minutes.
  • Don’t start buttering your phyllo sheets, until you finish the adding the eggs to your cream or it will dry out.
  • Melt butter and brush phyllo leaves.
  • Arrange about eight leaves on bottom of rectangular pan.(9″ x 13“)
  • Pour in cooled custard.
  • Butter another eight leaves and arrange them one over the other.
  • Make several cuts with a knife to allow steam to escape.Bake in middle of oven at 375˚ F for about 35 minutes or until golden and custard has puffed.
  • Meanwhile, mix all syrup ingredients in a pot and bring to a boil and simmer gently until slightly thickened and reduced by about 1/4 .
  • Cool .
  • Pour cooled syrup over hot custard. Adjust the quantity of syrup to your liking .Sprinkle with cinnamon.

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