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Greek dessert of custard in phyllo
6 cups whole milk
1 cup semolina flour
3 1/2 tablespoons cornstarch
3 1/2 cup white sugar
1/4 teaspoon salt
6 eggs
1 teaspoon vanilla extract
3/4 cup butter, melted
12 sheets phyllo dough
1 cup water


- Pour milk into a large saucepan, and bring to a boil over medium heat. In a medium bowl, whisk together the semolina, cornstarch, 1 cup sugar and salt so there are no cornstarch clumps. When milk comes to a boil, gradually add the semolina mixture, stirring constantly with a wooden spoon. Cook, stirring constantly until the mixture thickens and comes to a full boil. Remove from heat, and set aside. Keep warm.

- In a large bowl, beat eggs with an electric mixer at high speed. Add 1/2 cup of sugar, and whip until thick and pale, about 10 minutes. Stir in vanilla.

- Fold the whipped eggs into the hot semolina mixture. partially cover the pan, and set aside to cool.

- Preheat the oven to 350.

- Butter a 9x13 inch baking dish, & layer 7 sheets of phyllo into the pan, brushing each one w/butter as you lay it in. Pour the custard into the pan over the phyllo, & cover w/the remaining 5 sheets of phyllo, brushing each sheet w/butter as you lay it down.

- Bake for 40 to 45 minutes in the preheated oven, until the top crust is crisp & the custard filling has set. In a small saucepan, stir together the remaining cup of sugar & water. Bring to a boil. When the Galaktoboureko comes out of the oven, spoon the hot sugar syrup over the top, particularly the edges. Cool completely before cutting & serving. Store in the refrigerator.

Preparation Time: Serves:
Recipe Origin: Greece
Submitted by:
United States
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