Galaktompoureko is possibly the king of sweets for many in Greece and the one I prefer the most. A fabulous semolina cream, rich and consistent, lies in the middle, between thin layers of crispy phyllo which is bathed in syrup.
It’s one of my favourite desserts and if I didn’t mind the calories, I could eat this for breakfast, lunch and dinner and not want anything else.
In Greece and Cyprus in the old years they used to say that you are not a worthy housewife if you didn’t know how to make thin phyllo from scratch, but nowadays it’s much easier to make galaktomboureko or other recipes using phyllo, because you can buy ready made phyllo.
Each phyllo is brushed with local ewes” and goat butter or in case you cannot find any, clarified butter can also be used. In the middle a semolina pudding flavoured with lemon is added. The remaining phyllos are layered on top and when the dessert is baked. Finally, a sugar syrup is added on top.
You can also make individual ones, wrapped in a roll.
The recipe is included in my cookbook Mint, Cinnamon & Blossom Water, Flavours of Cyprus, Kopiaste as well as in my e-cookbook Volume 2.
Kopiaste and Kali Orexi,