Warm galaktoboureko

For the syrup, place the water, sugar and honey in a small saucepan. Once it comes to a boil, add the lemon peels and cinnamon and boil for 4–5 minutes. Remove from the heat and let it become lukewarm.

For the custard, heat the milk and heavy cream together with the sugar over medium heat. Add the semolina and stir constantly until it thickens and becomes a smooth custard.

Remove from the heat and add the egg and egg yolks, the vanilla and the lemon zest. Stir quickly until fully combined.

For assembly, butter two individual baking molds. Layer half of the phyllo sheets, buttering each sheet.

Spread the custard and cover with the remaining sheets, buttering well again. Lightly score the surface.

Bake in a preheated oven at 180°C for 35–40 minutes until deeply golden and crisp.

As soon as it comes hot out of the oven, pour the lukewarm syrup over the hot dessert. Let it absorb for 10 minutes and serve while still warm.

Warm galaktoboureko

Servings

Preperation

Cooking

Waiting

For the custard

For the syrup

For assembly

See more recipes:

Anaropita (Anari Pie)

Baklava with pistachios and caramelized orange peels

Crème brûlée lemon cake with seasonal fruits

Matcha tiramisu

Warm galaktoboureko

Servings

Preperation

Cooking

Waiting

For the custard

For the syrup

For assembly

See more recipes:

Anaropita (Anari Pie)

Baklava with pistachios and caramelized orange peels

Crème brûlée lemon cake with seasonal fruits

Matcha tiramisu

Do you want me to send you more delicious recipes?