While Galaktoboureko is usually attributed to Greek cuisine, versions of this sweet delicacy also exist within the Turkish, Albanian, Lazi, and Syrian communities — while the custard and presentation vary slightly, it is always made with phyllo dough.
This recipe is a take on the classic Greek iteration with a sweet semolina custard sandwiched in between layers of lightly buttered phyllo dough. For a modern twist, chef Avivit Priel serves her Galaktoboureko alongside a fresh grape sauce lightly flavored with anise star and cloves.
Ingredients for Galaktoboureko
For the Grape Sauce:
- 2 lbs 3.25 oz (1 kilogram) grapes
- 3 ¾ cup (750 grams) Sugar
- 1 cup (240 ml) water
- 3 star anise
- 5 cloves
For the Semolina Custard:
- 4 cups (1 liter) milk
- ¾ cup (150 grams) Sugar
- grated orange peel from one orange
- 5 cardamom pods
- ¾ cups (150 grams) semolina
- 2 eggs
- 2 tablespoons (28 grams) butter
- 10 phyllo dough sheets
- 3.5 oz (100 grams) butter melted
Preparing the Grape Sauce:
1. Place all sauce ingredients together in a pot, and cook over low heat for about an hour until the grapes soften and the liquid turns to syrup. Strain the mixture, reserving the grapes and a cup of the syrup for serving.
Preparing the Semolina Custard:
2. Heat the oven to 335F degrees (170C). In a pot, boil the milk, sugar, orange peel, and cardamom pods. Strain the mixture, discard the cardamom pods and orange peel, and return to the pot. Add semolina and cook over low heat while stirring for about 3 minutes until the mixture thickens and bubbles. Remove from heat and cool slightly.
3. Add eggs and beat to incorporate. Add butter and beat to incorporate.
4. Place a phyllo sheet in a well greased pan and brush it with melted butter. Place another sheet on top and brush with butter. Repeat the operation with 3 more sheets.
5. Pour the semolina custard on the top sheet, place another phyllo sheet on top of the cream and brush with butter. Continue layering in this fashion until you have used all the phyllo sheets.
6. Trim the excess overhang, just to the lip of the pan, and roll the edges of the phyllo inward. Score the top layer of dough to mark the slices and bake for about 45 minutes until the dough is golden and the cream is firm.
7. Let cool slightly and slice. Serve warm drizzled with some grape sauce
This recipe is courtesy of “Hachulchan”