Dessert

Galaktoboureko

A dish featuring delicate egg-semolina custard inside crisp phyllo soaked with lemon syrup.

What you’ll need

• phyllo pastry: 450 g
• milk: 1200 ml
• semolina: 160 g
• sugar: 300 g
• eggs: 5 pcs
• butter: 220 g
• water: 300 ml
• lemon: 1 pc

How to make it

1. For the syrup, combine the water, 150 g of the sugar, and two strips of lemon zest. Boil for 5 minutes, add half the lemon juice, and cool to room temperature.

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