Galaktoboureko with Semolina Custard

Galaktoboureko is a classic Greek dessert that is made with a semolina custard filling and phyllo dough. The custard is smooth and creamy, with a hint of cinnamon and nutmeg. The phyllo dough is flaky and crispy, and it provides a nice contrast to the creamy custard. Galaktoboureko is a delicious and easy-to-make dessert that is perfect for any occasion.

Galaktoboureko is a dessert that has been enjoyed by Greeks for centuries. It is believed to have originated in the Byzantine Empire, and it was originally made with a filling of rice pudding. Over time, the rice pudding filling was replaced with a semolina custard filling, and the dessert became known as galaktoboureko. Galaktoboureko is a popular dessert in Greece today, and it is often served at festivals and celebrations.

Prep time: 30 | Cook time: 45 | Serves: 8

Ingredients

• 1 1/2 cups semolina flour
• 1 cup granulated sugar
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 6 cups whole milk
• 1 stick unsalted butter, at room temperature
• 3/4 pound phyllo dough, thawed
• 1/2 cup melted butter, for brushing

Instructions

1. Preheat oven to 350 degrees F (175 degrees C).
2. In a medium saucepan, whisk together the semolina flour, sugar, cinnamon, and nutmeg.
3. Gradually whisk in the milk until smooth.
4. Bring to a boil over medium heat, stirring constantly.
5. Reduce heat to low and simmer for 15 minutes, or until thickened.
6. Remove from heat and stir in the butter.
7. Grease a 9x13 inch baking dish.
8. Lay a sheet of phyllo dough in the bottom of the dish and brush with melted butter.

Why It Works

• The semolina flour gives the custard a smooth and creamy texture.
• The cinnamon and nutmeg add a warm and fragrant flavor to the custard.
• The phyllo dough provides a flaky and crispy contrast to the creamy custard.
• The melted butter helps to keep the phyllo dough moist and flaky.