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Galaktoboureko

Shruthi
Galaktoboureko is a traditional Greek custard-filled phyllo pastry.It features a smooth semolina custard made with milk, eggs, sugar, and vanilla.Layers of buttery phyllo create a crisp golden exterior and delicate texture.A fragrant lemon syrup is poured over the freshly baked pastry.The syrup adds sweetness while keeping the custard moist and luxurious.It is a spectacular dessert for celebrations, coffee gatherings, and special occasions.
Print Recipe
Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Course Dessert
Cuisine greek, Mediterranean
Servings 4
Calories 430 kcal

Ingredients
  

Greek syrup dessert

  • 1 liter whole milk
  • 150 g fine semolina
  • 180 g granulated sugar
  • 4 large eggs
  • 2 teaspoons vanilla extract
  • 1 teaspoon finely grated lemon zest

For the Phyllo Layers

  • 450–500 g phyllo pastry
  • 150 g unsalted butter, melted

For the Lemon Syrup

  • 300 g granulated sugar
  • 250 ml water
  • 1 tablespoon lemon juice
  • 2–3 strips lemon peel
  • 1 small cinnamon stick, optional

Instructions
 

  • Add sugar, water, lemon juice, lemon peel, and cinnamon stick, if using, to a saucepan. Bring the mixture to a gentle boil and cook for approximately 5–7 minutes until slightly syrupy.
  • Pour the milk into a large saucepan and heat gently until warm, but do not allow it to boil.
  • In a separate bowl, whisk the eggs, sugar, semolina, vanilla, and lemon zest until well combined.
  • Slowly add some of the warm milk to the egg mixture while whisking continuously. This helps gently bring the eggs up to temperature.
  • Remove from the heat and stir in the butter. Allow the custard to cool slightly.
  • Preheat the oven to 180°C / 350°F.
  • Carefully place one sheet of phyllo into the dish, allowing some of it to extend over the edges. Brush generously with melted butter.
  • Pour the slightly cooled custard over the prepared phyllo layers.
  • Fold any overhanging phyllo over the custard. Continue layering the remaining phyllo sheets on top, brushing each sheet generously with melted butter.
  • Using a sharp knife, gently score the top phyllo layers into portions. Do not cut deeply into the custard.
  • Bake for approximately 50–60 minutes, or until the top is deeply golden and crisp.
  • Slowly pour the cool syrup over the hot pastry, allowing it to soak gradually between the layers.
  • Allow the dessert to rest for at least 1–2 hours before serving so the custard can set and the syrup can distribute evenly.

Notes

  • Keep unused phyllo covered with a slightly damp kitchen towel so it does not dry out.
  • Use whole milk for the richest and creamiest custard.
  • Fine semolina creates a smoother custard texture.
  • Stir the custard continuously while cooking to prevent lumps.
  • Avoid boiling the custard aggressively because the eggs can scramble.
  • Cool the syrup completely before pouring it over the hot pastry.
  • Allow the finished dessert to rest before cutting for cleaner slices
Keyword Galaktoboureko recipe, Greek custard pie, Greek phyllo dessert, Greek syrup dessert, Semolina custard pie, Traditional Greek dessert