Galaktoboureko
A golden phyllo shell gives way to a creamy semolina custard soaked in a fragrant citrus-cinnamon syrup—rich, tender, and memorably syrupy. The contrast of crisp layers and silken filling is what makes this Greek classic irresistible.
16 phyllo dough, thawed
8 oz unsalted butter, melted
6 cup whole milk
1 cup heavy cream
1 cup semolina, fine
1 cup granulated sugar
4 eggs, room temperature
2 tsp vanilla extract
1 pinch salt
1 lemon, zest only
1 cup granulated sugar (syrup)
1 cup water
1 slice lemon
1 cinnamon stick
2 tbsp honey
1 tsp powdered cinnamon
Nutrition Facts (Per Serving)
Nutritional information is calculated using an ingredient database and should be considered an estimate.
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