Quick Recipe Version (TL;DR)
Quick Ingredients
- Phyllo: 1 lb (454 g), thawed
- Unsalted butter: 1 cup (226 g), melted (plus extra for the pan if needed)
- Whole milk: 4 cups (960 ml)
- Fine semolina: 3/4 cup (150 g)
- Granulated sugar: 3/4 cup (150 g)
- Large eggs: 4
- Vanilla extract: 2 tsp
- Lemon zest: 2 tsp
- Fine salt: 1/4 tsp
- Syrup: sugar 2 cups (400 g), water 1 1/2 cups (360 ml), lemon juice 2 tbsp (30 ml), lemon peel (2 wide strips), cinnamon stick (1)
Do This
- 1) Make the syrup (10 minutes). Cool completely.
- 2) Heat milk; whisk in semolina + sugar and cook until thick (5–7 minutes).
- 3) Temper in eggs, then finish custard with butter, vanilla, lemon zest, and salt.
- 4) Layer and butter phyllo in a 9 x 13-inch pan; spread custard; top with more buttered phyllo.
- 5) Score into pieces; bake at 350°F (175°C) for 55–60 minutes until deep golden.
- 6) Immediately pour cold syrup over hot pastry; let soak 2 hours before serving.
Why You’ll Love This Recipe
- Crisp-meets-creamy texture: shatteringly flaky phyllo on top with a thick, silky semolina custard underneath.
- Bright, not cloying: lemon zest and lemon syrup keep the sweetness balanced.
- Make-ahead friendly: it actually improves as it sits and soaks.
- Showstopper for gatherings: classic bakery vibes with straightforward home-cook steps.
Grocery List
- Produce: 2 lemons (you’ll use zest, juice, and peel)
- Dairy: whole milk, unsalted butter
- Pantry: phyllo dough (1 lb / 454 g), fine semolina, granulated sugar, vanilla extract, cinnamon stick, fine salt
Full Ingredients
For the lemon-cinnamon syrup (make first)
- Granulated sugar: 2 cups (400 g)
- Water: 1 1/2 cups (360 ml)
- Lemon peel: 2 wide strips (use a vegetable peeler; avoid the bitter white pith)
- Cinnamon stick: 1
- Fresh lemon juice: 2 tbsp (30 ml)
For the semolina custard (galakto)
- Whole milk: 4 cups (960 ml)
- Granulated sugar: 3/4 cup (150 g)
- Fine semolina: 3/4 cup (150 g)
- Fine salt: 1/4 tsp
- Large eggs: 4
- Unsalted butter: 6 tbsp (85 g), cut into pieces
- Vanilla extract: 2 tsp (10 ml)
- Finely grated lemon zest: 2 tsp (from 1 large lemon)
For assembling and baking
- Phyllo dough: 1 lb (454 g), thawed in the refrigerator overnight
- Unsalted butter: 1 cup (226 g), melted and kept warm
Optional garnish (nice, but not required)
- Finely chopped pistachios: 2 tbsp
- Extra lemon zest: 1/2 tsp
Step-by-Step Instructions
Step 1: Make the syrup and cool it completely
In a small saucepan, combine 2 cups (400 g) sugar, 1 1/2 cups (360 ml) water, the 2 strips lemon peel, and the cinnamon stick. Set over medium heat and bring to a boil, stirring just until the sugar dissolves.
Reduce heat to maintain a steady simmer and cook for 5 minutes. Remove from the heat and stir in 2 tbsp (30 ml) lemon juice. Let the syrup cool to room temperature, then refrigerate so it becomes cold by the time the pastry comes out of the oven. (Cold syrup + hot pastry is the key to great texture.)
Step 2: Prep the pan, phyllo, and oven
Position a rack in the center of the oven and preheat to 350°F (175°C).
Use a 9 x 13-inch (23 x 33 cm) baking dish. Brush the bottom and sides lightly with some of the melted butter.
Unwrap the phyllo and place the stack on a work surface. Cover it with a slightly damp towel (or damp paper towels) so it doesn’t dry out and crack as you work.
Step 3: Cook the semolina custard until thick and silky
In a large saucepan, whisk together 4 cups (960 ml) milk, 3/4 cup (150 g) sugar, 3/4 cup (150 g) fine semolina, and 1/4 tsp salt until smooth.
Set over medium heat and cook, whisking constantly and reaching into the corners of the pot, until the mixture thickens to a pudding-like consistency, 5 to 7 minutes. You’re looking for a custard that holds soft ribbons when you lift the whisk.
Remove the pan from the heat and let it sit for 2 minutes to cool slightly before adding eggs.
Step 4: Temper the eggs, then finish the custard
In a medium bowl, whisk the 4 eggs until evenly blended.
Slowly ladle about 1 cup (240 ml) of the hot semolina mixture into the eggs while whisking constantly (this warms the eggs gradually so they don’t scramble). Pour the warmed egg mixture back into the saucepan and whisk until smooth.
Return the saucepan to medium-low heat and cook for 2 minutes, whisking constantly, just to set and smooth the custard (do not boil).
Remove from heat. Whisk in the 6 tbsp (85 g) butter until melted and glossy, then whisk in 2 tsp vanilla and 2 tsp lemon zest. The custard should look thick, silky, and spoonable.
Step 5: Build the bottom phyllo layers
Lay 1 sheet of phyllo into the buttered pan (let excess hang over the edges; you’ll tuck it in later). Brush lightly but thoroughly with melted butter. Repeat with 10 sheets, buttering each sheet.
Work at a steady pace: pull one sheet, place it, butter it, and re-cover the remaining stack with the damp towel.
Step 6: Add custard, top with phyllo, and score
Pour the warm custard into the pan and spread into an even layer.
Top with the remaining phyllo sheets, using 10 sheets, buttering each one. If your phyllo pack has a different sheet count, aim for roughly half the pack on the bottom and half on top.
Tuck any overhanging edges neatly into the pan and brush the top generously with butter.
Using a very sharp knife, score the top layers into 16 pieces (for example, a 4-by-4 grid). Cut through the top phyllo layers to the custard, but try not to drag the knife (a gentle, decisive press helps keep flakes neat).
Step 7: Bake until deep golden, then syrup while hot
Bake at 350°F (175°C) for 55 to 60 minutes, rotating the pan at the 30-minute mark, until the top is deep golden brown and crisp.
Remove the pastry from the oven and immediately remove the syrup from the fridge. Discard the lemon peel and cinnamon stick from the syrup, then slowly pour the cold syrup evenly over the hot pastry. You’ll hear it sizzle and see it absorb.
Let the galaktoboureko cool and soak, uncovered, for 2 hours at room temperature before serving. For the cleanest slices, follow the scored lines and cut fully through once it has settled.
Pro Tips
- Cold syrup, hot pastry: Chill the syrup well. Pouring cold syrup over hot baked phyllo helps keep the top crisp while the bottom becomes syrupy.
- Use fine semolina: Fine semolina gives a smoother custard. If yours is coarse, expect a more textured filling.
- Butter, but don’t flood: A light, even brushing between phyllo sheets creates distinct flaky layers without turning greasy.
- Score before baking: Scoring prevents the top phyllo from shattering into messy shards when you slice.
- Don’t boil after adding eggs: Keep heat moderate to avoid curdling; whisk constantly for a silky finish.
Variations
- Orange-citrus twist: Replace half the lemon juice with 1 tbsp (15 ml) orange juice and add 1 strip orange peel to the syrup.
- Spiced syrup: Add 2 whole cloves to the syrup while simmering (remove before pouring).
- Individual rolls (galaktoboureko rolls): Spoon custard onto phyllo strips, roll up, butter, bake, and syrup the same way for hand-held portions.
Storage & Make-Ahead
Make ahead: You can make the syrup up to 3 days ahead and refrigerate it. You can also cook the custard up to 1 day ahead; press plastic wrap directly on the surface and refrigerate, then rewarm gently until spreadable before assembling.
Storage: Keep leftovers tightly covered in the refrigerator for up to 4 days. The top will soften as it sits (that’s normal for syrup-soaked phyllo).
To re-crisp: Warm pieces in a 300°F (150°C) oven for 10 to 12 minutes. Avoid the microwave if you want to keep the phyllo crisp.
Nutrition (per serving)
Approximate, based on 16 pieces: 320 calories, 18 g fat, 36 g carbohydrates, 5 g protein, 22 g sugars, 220 mg sodium.
