Galaktoboureko Easy Greek braid Recipe!

By Dimitra's Dishes · 90 min

Ingredients

Instructions

1. Make the syrup: combine the sugar, water, honey and lemon peel in a saucepan, bring to a boil, then simmer for 5 to 6 minutes. Remove from heat, stir in the vanilla and let cool completely. Discard the lemon peel.
2. Make the custard: warm the milk, sugar, lemon zest and salt in a large pot over medium heat. When steaming, whisk in the semolina in a steady stream. Cook, whisking, until thick and creamy.
3. Off the heat, whisk in the butter and vanilla. Beat the eggs in a separate bowl, then temper them with a ladle of hot custard, whisking constantly. Return the mixture to the pot and whisk until smooth and glossy. Transfer to a wide bowl, press plastic wrap onto the surface and cool to lukewarm.
4. Preheat the oven to 350°F (180°C) and line a large baking sheet with parchment.
5. Unwrap the phyllo and cover it with a barely damp towel. Divide it into two stacks of 10 to 12 sheets each.
6. For the first braid, lay one sheet on the parchment and brush lightly with butter; repeat to build a stack of 10 to 12 sheets. Spoon a generous strip of lukewarm custard lengthwise down the center, leaving 2 to 3 inches bare at each short end. Make angled cuts through the phyllo on both sides of the custard every 1 to 1½ inches. Fold in the short ends, then alternately cross the strips over the cu
7. Repeat with the second stack to make a second braid. Cover and refrigerate the leftover custard (about 1 to 2 cups).
8. Bake the braids for 50 to 60 minutes until both are deeply golden and crisp. If the tops brown too fast, cover loosely with foil for the last 10 minutes.
9. While the braids are hot, slowly ladle the cool syrup over them and let it soak in. Stop when the tops glisten and a little syrup pools around the edges.
10. Cool for at least 45 minutes, then slice with a serrated knife and serve warm or at room temperature.

Summarized from Dimitra's Dishes's video. Watch it for the details.

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