Greek Custard with Phyllo Pastry
Indulge in the rich flavors and comforting textures of Greek Custard with Phyllo Pastry, a classic Mediterranean dessert known as "Galaktoboureko." This decadent treat features a creamy, velvety semolina custard infused with vanilla, nestled between layers of buttery, flaky phyllo pastry. Baked to golden perfection, this irresistibly crispy and soft combination is a crowd-pleaser for any occasion. Finished with a light dusting of powdered sugar and a hint of cinnamon, this dessert is as elegant as it is delicious. With straightforward preparation and simple, wholesome ingredients like milk, eggs, and phyllo dough, this Greek-inspired recipe brings a taste of tradition to your home. Perfect served warm or chilled, it's the ultimate make-ahead dessert for gatherings or an indulgent evening treat.
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Recipe Information
Ingredients
- 1000 ml Whole milk
- 120 g Semolina (fine)
- 150 g Granulated sugar
- 4 large Eggs
- 120 g Unsalted butter
- 2 tsp Vanilla extract
- 10 sheets Phyllo pastry sheets
- 1 tsp Ground cinnamon (optional for garnish)
- 2 tbsp Powdered sugar (optional for garnish)
Instructions
Preheat your oven to 180°C (350°F) and grease a 9x13 inch (23x33 cm) baking dish with butter.
In a medium saucepan over medium heat, bring the milk to a gentle simmer.
Gradually add the semolina and sugar to the simmering milk, whisking constantly to prevent lumps. Cook for 5-7 minutes, or until the mixture thickens into a custard-like consistency.
Remove the saucepan from the heat and allow the mixture to cool slightly before whisking in the eggs, one at a time, followed by the vanilla extract. Set aside.
Melt the butter in a small pot. Using a pastry brush, lightly butter the bottom and sides of the greased baking dish.
Lay one phyllo sheet in the dish, allowing the edges to hang over the sides, and brush it lightly with melted butter. Repeat this step with 5 more phyllo sheets, layering them evenly and overlapping as necessary.
Pour the custard mixture into the phyllo-lined baking dish, spreading it evenly.
Fold the overhanging edges of the phyllo over the custard. Layer the remaining phyllo sheets on top, buttering each sheet as you go. Ensure the custard is fully sealed within the phyllo layers.
Using a sharp knife, gently score the top layer of phyllo into your desired serving squares or diamond patterns.
Bake in the preheated oven for 40-50 minutes, or until the phyllo is golden brown and crisp.
Remove from the oven and let the dessert cool to room temperature. Serve warm or chilled, garnished with a dusting of powdered sugar and ground cinnamon, if desired.
Nutrition Facts
Calories |
3385 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 156.2 g | 200% | |
| Saturated Fat | 85.6 g | 428% | |
| Polyunsaturated Fat | 1.1 g | ||
| Cholesterol | 1134 mg | 378% | |
| Sodium | 1646 mg | 72% | |
| Total Carbohydrate | 414.7 g | 151% | |
| Dietary Fiber | 6.1 g | 22% | |
| Total Sugars | 217.0 g | ||
| Protein | 85.1 g | 170% | |
| Vitamin D | 15.4 mcg | 77% | |
| Calcium | 1454 mg | 112% | |
| Iron | 5.2 mg | 29% | |
| Potassium | 2101 mg | 45% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
