Ingredients
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2 ½ cups white sugar, divided
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1 cup semolina flour
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3 ½ tablespoons cornstarch
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¼ teaspoon salt
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6 cups whole milk
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6 large eggs
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1 teaspoon vanilla extract
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¾ cup butter, melted
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12 sheets phyllo dough
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1 cup water
Directions
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Gather all ingredients.
![Ingredients to make Greek Galakboureko]()
Dotdash Meredith Food Studios
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Whisk 1 cup sugar, semolina, cornstarch, and salt together in a medium bowl until no cornstarch clumps remain.
![A glass mixing bowl with sugar, semolina, cornstarch, and salt being whisked together]()
Dotdash Meredith Food Studios
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Bring milk to a boil in a large saucepan over medium heat. Gradually stir in semolina mixture with a wooden spoon. Cook, stirring constantly, until mixture thickens and comes to a full boil. Remove from the heat and keep warm.
![A spot with sugar-semolina mixture being stirred into hot milk]()
Dotdash Meredith Food Studios
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Beat eggs in a large bowl with an electric mixer on high speed. Add 1/2 cup sugar and beat for a full 10 minutes until thick and pale. Stir in vanilla.
![A stand mixer with a paddle attachment, with an egg-sugar batter]()
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Fold mixture into the hot semolina mixture. Partially cover the pan and set aside to cool. Preheat the oven to 350 degrees F (175 degrees C).
![A pot with a hand holding a spatula, folding egg-sugar mixture into hot semolina-milk mixture]()
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Butter a 9x13-inch baking dish. Place one phyllo sheet into the pan and brush with melted butter; repeat with six more sheets.
![A greased 9x13 inch baking dish with layered of butter and phyllo dough]()
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Pour custard into the pan.
![A 9x13 inch baking dish with layered phyllo dough topped with semolina custard]()
Dotdash Meredith Food Studios
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Add the remaining phyllo sheets, one at a time, brushing each with butter.
![A 9x13 baking dish with phyllo dough topped with semolina custard, topped with a final layer of phyllo dough brushed with butter]()
Dotdash Meredith Food Studios
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Bake in the preheated oven until top crust is crisp and custard filling has set, 40 to 45 minutes.
![A baking dish of Galaktoboureko, resting on a wire cooling rack]()
Dotdash Meredith Food Studios
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When the custard is just about finished baking, stir remaining 1 cup sugar and water together in a small saucepan; bring to a boil.
![A small pan of simmering sugar water]()
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Remove custard from the oven and spoon hot syrup over top, particularly around the edges.
![A hand holding a spoon, spooning warm syrup over a baking fish of Galaktoboureko]()
Dotdash Meredith Food Studios
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Let cool to room temperature, then cut into 16 squares and serve.
![A baking dish of Galaktoboureko cut into squares, next to a knife]()
Dotdash Meredith Food Studios
Nutrition Facts (per serving)
| 367 | Calories |
| 14g | Fat |
| 52g | Carbs |
| 8g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 16 | |
| Calories 367 | |
| % Daily Value * | |
| Total Fat 14g | 18% |
| Saturated Fat 8g | 40% |
| Cholesterol 102mg | 34% |
| Sodium 224mg | 10% |
| Total Carbohydrate 52g | 19% |
| Dietary Fiber 1g | 3% |
| Protein 8g | 15% |
| Calcium 120mg | 9% |
| Iron 1mg | 6% |
| Potassium 190mg | 4% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
