
Youโve had baklava. Maybe youโve tried kataifi. But thereโs another Greek dessert that rarely makes the same headlines, and itโs time that changed. Enter Galaktobourekoโa dessert that doesnโt just belong on your plate, it deserves the spotlight.
This dish shows up in Greek kitchens during celebrations, Sunday lunches, and any moment that calls for something rich and satisfying.
Itโs rich, textured, and has that citrusy kick that keeps you coming backโand honestly, itโs surprising it hasnโt gone mainstream like some of its more famous Mediterranean relatives.
Serve it warm for a contrast of textures, or chilled if you prefer it set and mellow. Pair it with strong Greek coffee or a scoop of vanilla ice cream. Either way, Galaktoboureko hits hardโin the best way.
Galaktoboureko โ Classic Greek Custard Pie in Syrup
Equipment
- Large saucepan
- Whisk
- 9x13 inch baking dish (glass or metal)
- Pastry brush
- Sharp knife
- Medium pot (for syrup)
- Mixing Bowl
- Fine grater or zester (for lemon)
- Measuring Cups and Spoons
Ingredients
For the custard:
- 1 liter 4 cups whole milk
- 120 g ยฝ cup fine semolina
- 150 g ยพ cup granulated sugar
- 3 large eggs
- 2 tsp vanilla extract
- 50 g ยผ cup unsalted butter
- Zest of 1 lemon
For the phyllo layers:
- 400 g 14 oz phyllo dough, thawed
- 150 g โ cup unsalted butter, melted
For the syrup:
- 250 g 1ยผ cup granulated sugar
- 200 ml ยพ cup + 1 tbsp water
- Juice of ยฝ lemon
- 1 strip of lemon peel
- 1 cinnamon stick optional
Instructions
- Prep your tools and ingredients:Thaw your phyllo dough if frozen (follow package instructions). Grease a 9x13-inch baking dish with a bit of butter.
- Make the syrup (first):In a saucepan, combine sugar, water, lemon juice, lemon peel, and cinnamon stick. Bring to a boil, then reduce heat and simmer for 6โ8 minutes until slightly thickened. Remove from heat and let it cool fully. Discard lemon peel and cinnamon stick.
- Prepare the custard:In a large saucepan, heat the milk over medium until it's almost simmering. Reduce the heat, then whisk in semolina gradually to prevent lumps. Stir constantly until it thickens, about 5โ7 minutes.
- Finish the custard:Remove from heat. Stir in sugar, butter, vanilla, and lemon zest. In a separate bowl, lightly beat the eggs. Slowly add eggs to the warm (not hot) custard, whisking constantly to create a smooth, creamy texture.
- Assemble the base:Place 7โ8 phyllo sheets in the baking dish, brushing each with melted butter. Let the edges hang over the sides for folding later.
- Add the custard:Evenly spread the warm custard over the phyllo base.
- Top it off:Fold in the overhanging phyllo sheets over the custard. Add 5โ6 more phyllo sheets on top, buttering each layer well. Tuck or trim the edges neatly.
- Score before baking:Gently score the top layer into squares or diamonds using a sharp knife. Donโt cut all the way through.
- Bake:Bake at 170ยฐC (340ยฐF) for 50โ60 minutes, or until the top is golden and crisp.
- Syrup it while hot:Immediately after baking, slowly pour the cooled syrup over the hot pie. Let it absorb gradually.
- Cool and serve:Allow the galaktoboureko to rest for 1โ2 hours before slicing. This helps the custard set and the syrup distribute evenly.
Video
Notes
- Use fine semolina to ensure a smooth, creamy custard.
- Always pour cool syrup over hot pastry (or hot syrup over cooled pastry) to maintain a crispy texture.
- Donโt forget to score the topโthis prevents the phyllo from puffing too much and makes slicing easier.
- Keep phyllo covered with a damp towel while working to prevent drying out.
- This dessert can be made ahead and kept in the fridgeโitโs even better the next day!
How to Tell When the Custard Is Cooked Right
Youโre aiming for thick, smooth, and stableโnot runny, and definitely not grainy or overcooked. Here’s how to know it’s ready:
- The mixture should coat the back of a spoon and leave a clean line when you run your finger through it.
- When stirring, it should feel noticeably heavier, like a loose pudding.
- It should still be pourable but hold shapeโthink soft mounds, not soup.
Once it reaches that point, remove it from the heat immediately. Donโt wait for it to fully set on the stove; itโll continue thickening as it cools.
How Much Syrup Is Enough?
Too little and itโs dry. Too much and itโs a soggy mess. Hereโs the target:
- You need roughly 1 to 1ยผ cups (250โ300 ml) of syrup for a 9×13 tray.
- Pour it slowly and evenly over the entire surface while the Galaktoboureko is still hot from the oven and the syrup is cool.
- The syrup should be absorbed gradually, not flood the dish. If thereโs still a pool after 10 minutes, you used too much.
Should It Be Served Hot or Cold?
Both workโbut the experience is totally different:
- Hot (or warm): Phyllo is extra crispy, custard is soft and creamy. Great for same-day serving.
- Cold (after chilling): Firmer custard, denser texture, and a more balanced syrup feel. Ideal for slicing clean, and it holds better for presentation.
Final Thoughts
Galaktoboureko takes some time, but the result is solid: crisp top, smooth filling, sharp syrup. Get the texture right, donโt overdo the syrup, and keep the process tight.
Simple ingredients, big payoff. Thatโs all it needs.