Galaktoboureko Recipe

Youโ€™ve had baklava. Maybe youโ€™ve tried kataifi. But thereโ€™s another Greek dessert that rarely makes the same headlines, and itโ€™s time that changed. Enter Galaktobourekoโ€”a dessert that doesnโ€™t 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.

Itโ€™s rich, textured, and has that citrusy kick that keeps you coming backโ€”and honestly, itโ€™s surprising it hasnโ€™t 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 hardโ€”in the best way.

Galaktoboureko Pie in Syrup

Galaktoboureko โ€“ Classic Greek Custard Pie in Syrup

Galaktoboureko is a beloved Greek dessert that features silky semolina custard wrapped in golden, flaky phyllo and soaked in fragrant lemon syrup. Itโ€™s a show-stopping treat that balances creamy and crispy textures with just the right touch of sweetness.
Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Course Dessert
Cuisine Greek
Servings 12 Pieces
Calories 370 kcal

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 6โ€“8 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 5โ€“7 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 7โ€“8 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 5โ€“6 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. Donโ€™t cut all the way through.
  • Bake:
    Bake at 170ยฐC (340ยฐF) for 50โ€“60 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 1โ€“2 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.
  • Donโ€™t forget to score the topโ€”this 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 fridgeโ€”itโ€™s even better the next day!
Keyword Custard Pie, Galaktoboureko, Greek Cuisine, Greek Dessert, Traditional Greek

How to Tell When the Custard Is Cooked Right

Youโ€™re aiming for thick, smooth, and stableโ€”not 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 shapeโ€”think soft mounds, not soup.

Once it reaches that point, remove it from the heat immediately. Donโ€™t wait for it to fully set on the stove; itโ€™ll continue thickening as it cools.

How Much Syrup Is Enough?

Too little and itโ€™s dry. Too much and itโ€™s a soggy mess. Hereโ€™s the target:

  • You need roughly 1 to 1ยผ cups (250โ€“300 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 thereโ€™s still a pool after 10 minutes, you used too much.

Should It Be Served Hot or Cold?

Both workโ€”but 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, donโ€™t overdo the syrup, and keep the process tight.

Simple ingredients, big payoff. Thatโ€™s all it needs.

Miloลก Nikolovski
I am Milos Nikolovski, a journalist with an insatiable curiosity for global affairs, cultural intersections, and the stories that define our time. My work spans continents, covering the pulse of international relations, the evolving dynamics between the United States and Brazil, the complexities of politics, and the deeper narratives found in travel, food, and everyday life. Every story I tell comes from direct experience, firsthand conversations, and an unfiltered approach to truth. I do not chase sensationalism or empty headlines. My focus remains on substanceโ€”on the issues that shape nations, the policies that drive decisions, and the cultural shifts that reveal where societies are headed. Whether dissecting diplomatic strategies, unraveling the economic forces linking Brazil and the United States, or walking through the markets of Sรฃo Paulo to uncover the hidden layers of a cityโ€™s identity, I believe in journalism that informs and challenges perspectives. Travel plays a crucial role in my work, not as an escape but as a means to engage with the world. The places I visit are not vacation spots; they are living, breathing spaces filled with voices, struggles, and triumphs. Whether exploring the political landscapes of Latin America, tracing historical legacies in Europe, or uncovering the latest food revolution in an unexpected corner of the world, my mission remains the sameโ€”to document, to report, and to bring forward stories that matter. Beyond borders and breaking news, my work is guided by core values: honesty, independence, and accessibility. Journalism must be fearless, unfiltered, and unbound by external pressures. I write for those who seek more than surface-level narratives, for those who value depth over distraction, and for those who refuse to settle for anything less than the full picture.