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Galaktoboúreko (ga-lak-toh-boo-REH-koh) is Greece’s answer to a decadent custard pie. The name literally means “milk pie,” and it lives up to its promise: a smooth, creamy semolina custard nestled between sheets of golden phyllo pastry, all soaked in fragrant syrup. This dessert straddles two textures – it has both the tender, silky bite of custard and the crisp, flaky lift of baked phyllo. Because it is a syrupy dessert (part of the Greek family called siropiasta), it must be made with a bit of patience. But fear not: each step is straightforward and rewarding.
This dessert often graces tables at Greek celebrations and holiday feasts. One taste transports you to a summer evening by the sea – the rich vanilla-scented custard balanced by the lemony drizzle that soaks in. Unlike the more famous baklava, galaktoboureko is all about dairy comfort. The filling is made by cooking milk, butter, sugar, and ground semolina into a pudding-like custard, then stirring in eggs to set it firmly once baked. As the pan bakes, the top phyllo becomes puffed and golden. Then the magic finishes: a simple syrup perfumed with cinnamon and lemon is poured hot over the hot pastry. Every slit in the phyllo becomes a little window through which the syrup can seep.
The end result is a glossy, sweet surface with a wobbly interior that melts in the mouth. Serving it warm (or at room temperature) brings out the lemon-cinnamon notes. Family recipes vary: some add vanilla or orange zest, but the classic here uses a vanilla-scented semolina custard and a straightforward syrup. It may sound elaborate, but with good preparation it is quite doable. Here’s how to make this creamy-crisp Greek delight at home.
8
servings15
minutes50
minutes380
kcalGalaktoboureko is a syrup-soaked Greek pie of custard and phyllo. To make it, a semolina-based milk custard is cooked on the stove, then poured between layers of buttered phyllo in a baking pan. The layered pastry is scored and baked until puffed and golden. While it bakes, a sugar-cinnamon syrup with lemon is prepared. When the galaktoboureko comes out piping hot, the cooled syrup is poured over the top. Once cooled, the dessert sets into a luscious, sweet custard slice. Serve garnished with a dusting of cinnamon if you like.
Unsalted Butter: ½ cup (115 g) melted – half for the custard mix, half for brushing phyllo sheets. Adds richness.
Granulated Sugar (for custard): 1 cup – sweetens the custard.
Milk: 2 liters (about 8 cups) whole milk – base of the custard. (Use 2% or full fat for best texture; lactose-free milk also works.)
Semolina: 1 cup plus 1 tablespoon (fine durum wheat) – thickens and gives a smooth, creamy custard. (About 120 g; measure after fine grinding if needed.)
Eggs: 6 large, beaten – stirred into the hot mixture to form a thick pudding-like custard.
Powdered Vanilla: ½ tsp – or 1 tsp vanilla extract, added to custard for flavor.
Phyllo Dough: 1 lb (16 oz) package – about 20–25 sheets. Thawed and at room temp. (Keep covered to prevent drying.)
Melted Butter (for phyllo): ½ cup additional (115 g) – brush between layers.
2½ cups sugar
2 cups water
1 cinnamon stick
2 lemon slices (or peel of 1 lemon)
(Syrup is simmered, then cooled.)
Greek traditions sometimes use vanilla bean or a splash of rose water. Cornstarch can supplement semolina if needed (1/4 cup). For lactose-intolerance, use a milk substitute (thick soy milk). You can flavor syrup with orange juice instead of lemon.
Preheat oven: Preheat to 350°F (175°C). Butter a 9×13-inch baking dish.
Make the custard: In a heavy pot over medium heat, melt ½ cup butter. Stir in 1 cup sugar until dissolved. Gradually whisk in the milk, then add semolina and vanilla. Cook, stirring often, for about 5 minutes until mixture thickens slightly. Remove from heat.
Add eggs: Beat 6 eggs in a bowl. Slowly drizzle a little of the hot milk mixture into the eggs (to temper), stirring constantly. Pour the egg-milk back into the pot and return to medium heat. Cook and stir constantly for 8–10 minutes until the custard is thick (like pudding). Remove from heat. (Time: ~10 min cooking).
Layer phyllo - bottom: Take 2 sheets of phyllo and place in pan, letting excess hang over the long sides. Brush lightly with melted butter. Repeat with 2 more sheets placed oppositely (corners overlapping) and butter. Continue layering 16 total sheets (8 pairs) with butter between each pair, building a bottom base that hangs over all edges of the pan.
Add custard: Pour the hot custard into the phyllo-lined pan. Spread evenly with the back of a spoon.
Cover custard: Take the phyllo overhangs and fold them back over the custard, two sheets at a time (butter each before folding). Then fold in the ends from the sides. After covering with the overhangs, fold additional buttered phyllo sheets (1 at a time) over the top until the custard is completely enclosed (use at least 4–6 sheets on top, each brushed with butter).
Score pastry: Using a sharp knife, cut the top phyllo layer into serving squares or diamonds (cuts need not go through to the bottom yet, though can). This creates vents.
Bake: Place in oven and bake 45–50 minutes, or until phyllo is deep golden. The custard will look very soft and jiggly (it sets upon cooling).
Make syrup: While baking, combine 2½ cups sugar, 2 cups water, cinnamon stick, and lemon slices in a saucepan. Bring to a boil, then lower heat and simmer 5 minutes. Remove from heat and let cool to lukewarm (remove cinnamon and lemon).
Add syrup: Once the galaktoboureko is out of the oven, immediately pour the cooled syrup over the hot pastry, ladle by ladle, allowing each splash to be absorbed. You may not use all syrup; stop once it is soaked up.
Cool and serve: Let the dessert cool completely (at least 2 hours) before cutting through the scored lines. This ensures the custard sets. Cut into portions and serve (a dusting of cinnamon is optional).
| Nutrient | Amount per Serving |
|---|---|
| Calories | 380 kcal |
| Total Fat | 14 g |
| Saturated Fat | 8 g |
| Carbohydrates | 59 g |
| Sugars | 40 g |
| Protein | 8 g |
| Sodium | 250 mg |
Allergens: Contains wheat (gluten), dairy (milk, butter), and eggs.
Note: Use milk alternatives and oil-based brushes to modify allergens as noted.
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