Traditional Galaktoboureko Recipe: An Authentic Greek Custard Pie

 If a large piece of galaktoboureko cannot make your day, I don’t know what then. This supremely delightful dessert is a traditional Greek semolina custard pie with filo layered on top and underneath and cut into square portions. Unlike mille-feuille, which otherwise resembles it, in galaktoboureko you bake the custard with the pastry, not added afterward. For this recipe, I flavored the custard with the juice of one lemon although you can flavor the custard with orange and rose as well.

This straightforward and delicious galaktoboureko recipe requires the following ingredients: phyllo dough, butter, milk, sugar, fine semolina, eggs, vanilla extract, and lemon juice. It takes one hour to prepare and one to bake. Make sure to properly defrost the phyllo dough overnight.

Galaktoboureko - Ingredients

  • 1 phyllo dough package
  • 150 g of butter

For the custard

  • 8 teacups of milk
  • 1 teacup of sugar
  • 1 teacup of fine semolina
  • 6 eggs
  • 2 soupspoons of butter
  • 1 vanilla extract

For the syrup

  • 3 cups of sugar
  • 2 cups of water
  • The juice of one lemon

Galaktoboureko – How to make

  1. Take a pot and add the milk. Start boiling and add the vanilla extract.
  2. Add the eggs to a mixer and start beating them. Gradually add the sugar and the semolina. Continue to stir until all ingredients are unified.  
  3. Add the egg mixture to the milk and bring it to boil over medium temperature.
  4. Stir until the cream thickens. Then remove from the oven, add the butter, and mix well. Allow it to cool down.
  5. Preheat oven to 180 °C.
  6. Take a baking pan (ideally a rectangular one: 25 X 40 cm.) and butter it well. Layer one by one 6-7 phyllo dough sheets after you have buttered each phyllo well in such a way part of the phyllo extends out of the pan.  
  7. Pour the custard cream evenly with a spatula and fold the phyllo sheet flaps over the custard.
  8. Now, cover the custard with 6-7 phyllo dough sheets one by one after you have buttered each phyllo well.
  9. Brush the top with enough butter and scar the top of the galaktoboureko with the help of a sharp knife.
  10. Place the galaktoboureko into the oven and ideally turn temperature to 150 °C after 20 minutes of baking. Bake until it gets a nice golden color.
  11. Take a pot and add all the syrup ingredients and boil for around 7 minutes. Once you take the galaktoboureko out of the oven, slowly pour over the syrup with the help of a tablespoon.