Galaktoboureko — Phyllo Custard Pie

A warm, vanilla-scented semolina custard wrapped in buttery phyllo, baked until golden, then drenched
in citrus syrup. Cut into diamonds and served warm, galaktoboureko is the Greek dessert at its most
ambitious — and its most rewarding. The name means "milk pie" but this is elevated far beyond that.

FASTING LEVEL: Non-Fasting (milk, eggs, butter, cream)

SERVINGS: 12
TIME: 1 hour 30 minutes (plus syrup time)

INGREDIENTS:
For the custard:
- 1 litre whole milk
- 200 ml heavy cream
- 150 g fine semolina
- 200 g sugar
- 6 large eggs
- 50 g butter
- 1 tablespoon vanilla extract
- Zest of 1 lemon

For the phyllo:
- 1 (450 g) package phyllo dough, thawed
- 200 g butter, melted

For the syrup:
- 400 g sugar
- 300 ml water
- Juice of 1 lemon, plus 1 wide lemon peel strip
- 1 cinnamon stick
- 1 tablespoon honey

METHOD:
1. Make the syrup first (it must be cold when the pie comes out of the oven). Combine sugar, water, lemon peel, and cinnamon stick in a saucepan. Bring to a boil, reduce heat, and simmer 10 minutes. Stir in honey and lemon juice. Cool completely.
2. Make the custard: heat milk and cream in a heavy saucepan until nearly simmering.
3. In a separate bowl, whisk eggs with sugar until pale. Whisk in semolina.
4. Gradually pour hot milk into the egg mixture, whisking constantly.
5. Return mixture to the saucepan. Cook over medium-low heat, whisking constantly, until thickened to a pourable pudding consistency, 6-8 minutes. Do not let it boil hard.
6. Remove from heat. Stir in butter, vanilla, and lemon zest. Let cool 10 minutes (should be warm but not hot).
7. Assemble: brush a 23×33 cm baking dish with butter. Layer 8 sheets of phyllo on the bottom, brushing each with butter, letting them overhang the edges.
8. Pour the custard into the dish and smooth the top.
9. Fold the overhanging phyllo in over the custard.
10. Top with 6-8 more sheets of phyllo, brushing each with butter. Tuck edges down into the dish.
11. Score the top into 12 diamonds (do not cut through). Brush the top generously with butter.
12. Bake at 180C (350F) for 45-50 minutes until deeply golden and puffed.
13. Immediately pour the cold syrup evenly over the hot pie. You should hear sizzling — this is correct.
14. Rest at least 2 hours before cutting (preferably 4 hours). The syrup must fully soak in.
15. Cut fully along score lines. Serve warm or at room temperature.

NOTES:
- The temperature contrast is critical: hot pie, cold syrup. This creates the signature crisp phyllo with soaked custard inside.
- Semolina is the traditional thickener. Do not substitute cornstarch or flour — the texture will be wrong.
- Galaktoboureko is best the day it is made. After 24 hours the phyllo softens. Still delicious, just different.
- This is the most impressive Greek dessert you can serve. Worth the effort for a Paschal feast.

NUTRITION (per slice, approximate):
Calories: 480 | Protein: 8 g | Carbohydrates: 68 g | Fat: 22 g | Fibre: 1 g