{"id":"recipe_304432376f","slug":"galaktoboureko","title":"Galaktoboureko","description":"A traditional Greek masterpiece featuring layers of crispy, golden-brown phyllo pastry brushed with clarified butter and filled with a rich, velvety semolina custard, finished with a chilled citrus-infused syrup.","serves":12,"time":{"prepMinutes":30,"cookMinutes":60,"totalMinutes":180,"activeMinutes":60},"ingredients":[{"id":"ingredient-1","original":"1 liter Whole Milk","name":"Milk","quantity":1,"unit":"l","usQuantity":"4 1/4","usUnit":"cup","form":"whole","notes":"full fat for best results","group":"Custard","optional":false},{"id":"ingredient-2","original":"170g Fine Semolina","name":"Semolina","quantity":170,"unit":"g","usQuantity":"1","usUnit":"cup","form":"fine","notes":"","group":"Custard","optional":false},{"id":"ingredient-3","original":"200g Granulated Sugar","name":"Granulated Sugar","quantity":200,"unit":"g","usQuantity":"1","usUnit":"cup","form":"granulated","notes":"for the custard","group":"Custard","optional":false},{"id":"ingredient-4","original":"4 Large Eggs","name":"Egg","quantity":4,"unit":"piece","usQuantity":4,"usUnit":"piece","form":"large","notes":"room temperature","group":"Custard","optional":false},{"id":"ingredient-5","original":"250g Unsalted Butter","name":"Butter","quantity":250,"unit":"g","usQuantity":8.8,"usUnit":"oz","form":"unsalted","notes":"50g for custard, 200g melted for brushing phyllo","group":"Pastry & Custard","optional":false},{"id":"ingredient-6","original":"1 tsp Vanilla Extract","name":"Vanilla Extract","quantity":5,"unit":"ml","usQuantity":1,"usUnit":"tsp","form":"liquid","notes":"","group":"Custard","optional":false},{"id":"ingredient-7","original":"450g Phyllo Dough","name":"Phyllo Dough","quantity":450,"unit":"g","usQuantity":1,"usUnit":"lb","form":"thawed","notes":"one standard pack","group":"Pastry","optional":false},{"id":"ingredient-8","original":"400g Granulated Sugar","name":"Granulated Sugar","quantity":400,"unit":"g","usQuantity":"2","usUnit":"cup","form":"granulated","notes":"for the syrup","group":"Syrup","optional":false},{"id":"ingredient-9","original":"300ml Water","name":"Water","quantity":300,"unit":"ml","usQuantity":"1 1/4","usUnit":"cup","form":"liquid","notes":"","group":"Syrup","optional":false},{"id":"ingredient-10","original":"1 Lemon","name":"Lemon","quantity":1,"unit":"piece","usQuantity":1,"usUnit":"piece","form":"fresh","notes":"juice for syrup, zest for custard","group":"Flavoring","optional":false}],"instructions":[{"id":"instruction-1","text":"Prepare the syrup first: In a small saucepan, combine 400g sugar, 300ml water, and the juice of half a lemon. Bring to a boil, simmer for 5 minutes until slightly thickened, then remove from heat and let cool completely.","group":"Syrup Prep","title":"Prepare the syrup first","timerMinutes":5,"sourceTitle":"Syrup Prep"},{"id":"instruction-2","text":"Make the custard: In a large pot, heat 1 liter of milk over medium heat until it starts to steam. Meanwhile, whisk 4 eggs and 200g sugar together in a bowl until pale, then whisk in 170g semolina.","group":"Custard Prep","title":"Make the custard","timerMinutes":null,"sourceTitle":"Custard Prep"},{"id":"instruction-3","text":"Slowly temper the egg mixture by adding a ladle of hot milk while whisking constantly. Pour the egg mixture back into the main pot. Cook over medium-low heat, stirring constantly, until the custard thickens significantly. Remove from heat and stir in 50g butter, vanilla extract, and lemon zest.","group":"Custard Prep","title":"Slowly temper the egg mixture","timerMinutes":null,"sourceTitle":"Custard Prep"},{"id":"instruction-4","text":"Preheat your oven to 180°C (356°F). Melt the remaining 200g of butter. Grease a 9x13 inch baking dish. Layer half of the phyllo sheets (approx 6-8) in the bottom of the dish, brushing each sheet generously with melted butter. Let the edges of the phyllo overhang the sides.","group":"Assembly","title":"Preheat your oven","timerMinutes":null,"sourceTitle":"Assembly"},{"id":"instruction-5","text":"Pour the warm custard over the phyllo and smooth the top. Fold the overhanging phyllo edges back over the custard. Layer the remaining phyllo sheets on top, brushing each with butter. Tuck the edges neatly into the sides.","group":"Assembly","title":"Pour the warm custard","timerMinutes":null,"sourceTitle":"Assembly"},{"id":"instruction-6","text":"Using a sharp knife, score the top layers of the phyllo (do not cut all the way through to the custard) into squares or diamonds. Bake for 45-50 minutes at 180°C (356°F) until the pastry is deep golden brown and crispy.","group":"Baking","title":"Using a sharp knife, score the top layers of the phyllo","timerMinutes":50,"sourceTitle":"Baking"},{"id":"instruction-7","text":"Remove from the oven and immediately pour the chilled syrup over the hot pastry. You should hear a sizzling sound. Let it cool completely at room temperature for at least 2-3 hours before serving.","group":"Finishing","title":"Remove from the oven and immediately pour the chilled syrup","timerMinutes":120,"sourceTitle":"Finishing"}],"notes":"Always pour cold syrup over hot pastry (or vice versa) to ensure the phyllo stays crispy rather than becoming soggy. Let it sit for at least 2 hours before cutting so the custard sets perfectly.","cuisine":{"group":"Mediterranean","specific":["Greek"]},"course":["dessert"],"cookingMethod":["bake","boil"],"equipment":["9x13 inch baking dish","pastry brush","saucepan","large pot","whisk","sharp knife"],"diet":["vegetarian"],"allergens":["wheat","gluten","milk","eggs"],"difficulty":"medium","yield":{"amount":12,"unit":"squares","note":"Based on a standard rectangular baking dish"},"makeAhead":{"instructions":"The syrup can be made a day in advance and kept in the fridge. The custard can also be made ahead, but must be reheated slightly to make it spreadable during assembly."},"storage":{"food":{"instructions":"Store in the refrigerator loosely covered. To maintain crispness, do not use an airtight container as the moisture will soften the phyllo.","reheatingNotes":"Best served at room temperature or slightly chilled. Reheating in the microwave will make it soft; use an oven at 150°C (302°F) for 5-10 minutes if you want to crisp the top again."}},"image":"https://firebasestorage.googleapis.com/v0/b/ezdish-prod.firebasestorage.app/o/public_recipes%2Frecipe_304432376f%2Fcover.jpg?alt=media&token=3358ade5-869d-4682-b054-b27381dc6adc","imageAlt":"Galaktoboureko — recipe cover","aiGenerated":true,"publishedAt":"2026-10-10","updatedAt":"2026-10-11","sourceUrl":"","tags":["greek dessert","semolina custard","phyllo pastry","syrup soaked","mediterranean sweets"],"schemaVersion":1,"sourceTitle":"Galaktoboureko","sourcePublishedAt":"2026-02-04T02:04:32.194Z","sourceUpdatedAt":"2026-02-04T02:04:32.194Z","related":[{"id":"recipe_7118ab4802","slug":"lemon-mint-juice-limonana","title":"Lemon Mint Juice (Limonana)","description":"A quintessential Mediterranean and Middle Eastern refresher, this vibrant drink perfectly balances tart lemons, cooling fresh mint, and a touch of sweetness.","serves":4,"time":{"prepMinutes":10,"cookMinutes":0,"totalMinutes":10,"activeMinutes":10},"cuisine":{"group":"Mediterranean","specific":["Middle Eastern","Levantine"]},"course":["dessert"],"difficulty":"easy","diet":["vegan","vegetarian","gluten_free","dairy_free"],"image":"https://firebasestorage.googleapis.com/v0/b/ezdish-prod.firebasestorage.app/o/public_recipes%2Frecipe_7118ab4802%2Fcover.jpg?alt=media&token=abf73a52-7932-4dea-82b6-3486a9e6b6ea","imageAlt":"Lemon Mint Juice (Limonana) — recipe cover","tags":["refreshing","mint","lemonade","cold-drink","summer","citrus"],"aiGenerated":true,"publishedAt":"2026-10-10","updatedAt":"2026-10-11","ingredientCount":5,"stepCount":5},{"id":"recipe_05b3803820","slug":"yogurt-with-honey","title":"Yogurt with Honey","description":"A creamy and nutritious Mediterranean staple featuring thick Greek yogurt drizzled with golden honey and topped with crunchy walnuts.","serves":1,"time":{"prepMinutes":5,"cookMinutes":0,"totalMinutes":5,"activeMinutes":5},"cuisine":{"group":"Mediterranean","specific":["Greek"]},"course":["main","dessert"],"difficulty":"easy","diet":["vegetarian","gluten_free","high_protein","mediterranean"],"image":"https://firebasestorage.googleapis.com/v0/b/ezdish-prod.firebasestorage.app/o/public_recipes%2Frecipe_05b3803820%2Fcover.jpg?alt=media&token=d3ada203-2be2-41f4-b9ee-23856051fabb","imageAlt":"Yogurt with Honey — recipe cover","tags":["healthy","high protein","quick","mediterranean diet","vegetarian"],"aiGenerated":true,"publishedAt":"2026-10-10","updatedAt":"2026-10-11","ingredientCount":4,"stepCount":3},{"id":"recipe_df33fac33f","slug":"basbousa","title":"Basbousa with Orange Blossom Syrup","description":"A traditional Mediterranean semolina cake soaked in aromatic syrup, known for its moist, grainy texture and sweet floral notes.","serves":12,"time":{"prepMinutes":20,"cookMinutes":40,"totalMinutes":105,"activeMinutes":45},"cuisine":{"group":"Mediterranean","specific":["Egyptian","Levantine"]},"course":["dessert"],"difficulty":"easy","diet":["vegetarian"],"image":"https://firebasestorage.googleapis.com/v0/b/ezdish-prod.firebasestorage.app/o/public_recipes%2Frecipe_df33fac33f%2Fcover.jpg?alt=media&token=4671c365-003f-4487-8802-e08193fc80e9","imageAlt":"Basbousa with Orange Blossom Syrup — recipe cover","tags":["semolina","cake","syrup","middle eastern","sweet","floral"],"aiGenerated":true,"publishedAt":"2026-10-10","updatedAt":"2026-10-11","ingredientCount":11,"stepCount":7}]}