Let's start this week with a dessert. "Galaktompoureko" is a semolina/milk rich cream wrapped in fyllo pastry and dipped in syrup. Galaktoboureko was one of the first desserts I tried to make, long time ago. It took a few attempts till I got it right. Along with semolina cake and the classic two flavors cake, represented the "trio" of my successful desserts that period. The silky cream excites me and I usually choose the middle parts of the pan, unlike my husband who prefers the "corners" with the plenty syrup-y fyllo sheets.

A nice idea that I heard long ago, is to replace the vanilla with mastic. As a lover of mastic will try it next time. When I have more time for the preparation, I make individual portions that are ideal for a treat ... 

Enjoy it!


Ingredients :

  • 1 lt milk
  • 1 1/2 cup sugar
  • 1 cup semolina (fine)
  • 5 eggs
  • 3 tbsp fresh butter
  • 2 tsp vanilline  

1/2 kg fyllo pastry
1/2 cup butter for brushing fyllo

  • 3 1/2 cup sugar
  • 2 1/2 cup water
  • 1 lemon zest
  • 1 tsp lemon juice

Preparation : 

  1. Prepare the syrup by boiling the sugar with the water and zest for 5 minutes.
  2. Add the lemon juice and boil for 2 more minutes. Put aside.
  3. Prepare the cream.
  4. In a saucepan add the milk.
  5. When too hot add the semolina and stir constantly to a boil and till it thickens.
  6. In a bowl beat the eggs with the sugar and vanilla.
  7. Remove cream from heat and add the eggs/sugar mixture and stir well.
  8. Add the butter and stir to dissolve.
  9. Allow the custard to cool, stirring occasionally to prevent from creating a crust.
  10. Line half of the fyllo pastry on a buttered baking pan, brushing each sheet with butter.
  11. Pour the cream into the pan.
  12. Fold sheets over the cream and brush them also with butter.
  13. On top add the remaining sheets (buttered one to one).
  14. Score pieces with a knife, brush surface with butter and sprinkle with a little water.
  15. Bake in preheated oven at 180C for 30 minutes.
  16. Remove galaktompoureko from the oven and drizzle with syrup.
  17. Allow to absorb the syrup and serve.