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Galaktoboureko Pie in Syrup

Galaktoboureko – 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. It’s a show-stopping treat that balances creamy and crispy textures with just the right touch of sweetness.
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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 ½ cup fine semolina
  • 150 g ¾ cup granulated sugar
  • 3 large eggs
  • 2 tsp vanilla extract
  • 50 g ¼ cup unsalted butter
  • Zest of 1 lemon

For the phyllo layers:

  • 400 g 14 oz phyllo dough, thawed
  • 150 g ⅔ cup unsalted butter, melted

For the syrup:

  • 250 g 1¼ cup granulated sugar
  • 200 ml ¾ cup + 1 tbsp water
  • Juice of ½ 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 6–8 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 5–7 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 7–8 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 5–6 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. Don’t cut all the way through.
  • Bake:
    Bake at 170°C (340°F) for 50–60 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 1–2 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.
  • Don’t forget to score the top—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 fridge—it’s even better the next day!
Keyword Custard Pie, Galaktoboureko, Greek Cuisine, Greek Dessert, Traditional Greek