Galaktoboureko (Γαλακτομπούρεκο) — Greek Custard-Filled Phyllo with Lemon Syrup

• 450 gphyllo dough (thawed) (Keep covered with a damp towel while working)
• 220 gunsalted butter (melted) (Plus 10 g for greasing the pan)
• 1000 mlwhole milk
• 180 gfine semolina (Not coarse)
• 180 ggranulated sugar
• 4eggs (Large, room temperature)
• 2 tspvanilla extract
• 2 tsplemon zest (Finely grated)
• 0.5 tspfine sea salt
• 250 mlwater
• 80 mllemon juice (Freshly squeezed)
• 2 striplemon peel (2 wide strips, pith minimized)
• 1 stickcinnamon stick (Optional but traditional)
• 30 ghoney (Adds shine and aroma)

Instructions

1. 1

   Make the syrup first so it can cool completely. Combine the sugar, water, lemon peel, and cinnamon stick in a saucepan and bring to a boil over medium-high heat, stirring for 30 seconds to dissolve the sugar.

2. 2

   Reduce to a steady simmer and cook for 8 minutes, then remove from the heat. Stir in the lemon juice and honey, then set the syrup aside to cool to room temperature and refrigerate if your kitchen is warm.

3. 3

   Preheat the oven to 170°C (340°F) and position a rack in the middle. Grease a 33 x 23 cm (13 x 9 in) baking pan with 10 g of the melted butter, coating the corners well.

4. 4

   Start the custard by heating the milk, sugar, salt, lemon zest, and vanilla in a heavy pot over medium heat until steaming but not boiling. Whisk in the semolina in a thin stream and keep whisking continuously for 4–6 minutes until thick, glossy, and bubbling slowly.

5. 5

   Take the pot off the heat and let the custard cool for 5 minutes so it doesn’t scramble the eggs. In a bowl, whisk the eggs for 20 seconds, then temper them by whisking in 200 ml of the hot custard before returning the egg mixture to the pot.

6. 6

   Return the pot to low heat and stir for 2 minutes until the custard is smooth and slightly thicker. Transfer the custard to a bowl, press plastic wrap directly on the surface, and let it stand for 10 minutes while you prepare the phyllo.

7. 7

   Lay the phyllo on the counter and cover it with a lightly damp towel to prevent drying. Brush the bottom of the pan with melted butter, then place one sheet of phyllo in the pan and brush it evenly with butter, reaching all edges.

8. 8

   Repeat with 10 sheets, buttering each sheet and letting excess hang over the sides to help seal the top later. Work steadily and use enough butter so the layers bake crisp rather than leathery.

9. 9

   Pour the warm (not hot) custard into the pan and spread it level with a spatula. Fold the overhanging phyllo inward over the custard and brush the folded edges with butter to create a neat border.

10. 10

    Top with the remaining phyllo sheets, brushing butter between each layer and on the surface. Tuck the edges down into the sides of the pan and brush the top generously so it browns evenly.

11. 11

    Score the top layers into 12 portions using a sharp knife, cutting through the phyllo but not deep into the custard. This step prevents shattering later and helps the syrup penetrate cleanly without soaking the bottom.

12. 12

    Bake for 50–55 minutes until deeply golden and crisp, rotating the pan once at the 30-minute mark. Let the pastry rest for 5 minutes out of the oven so the bubbling butter settles.

13. 13

    Remove the lemon peel and cinnamon stick from the cooled syrup. Pour the cold syrup slowly over the hot galaktoboureko in an even stream, focusing on the scored lines so it absorbs uniformly.

14. 14

    Let the pastry stand for at least 2 hours before serving so the custard sets and the syrup distributes. Re-cut along the score marks with a sharp knife and lift portions with a spatula to keep the phyllo layers intact.