Greek Galaktoboureko (Custard-Filled Phyllo)

Greek galaktoboureko is a classic syrup-soaked pastry made with silky semolina custard baked between layers of crisp, buttery phyllo.

Cook the custard until just thick enough to coat a spoon, then work quickly while layering the phyllo so it stays supple and bakes into a crisp golden top.

Let the pastry rest for at least 30 minutes before cutting. Pouring cooled syrup over a hot pastry keeps the layers crisp while adding flavor.

Serving Suggestions

Serve galaktoboureko in small squares with coffee, tea, fresh berries, or a spoonful of thick Greek yogurt.

Recipe Notes

Store leftovers covered in the refrigerator for up to 3 days. The phyllo softens slightly but the custard remains creamy.

Greek Galaktoboureko

Crisp phyllo pastry filled with creamy lemon-scented semolina custard and finished with fragrant syrup.

Servings 12 squares

Prep Time 35 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr 20 minutes mins

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Equipment

• 9-by-13-inch baking dish
• Medium saucepan
• Whisk
• Pastry brush
• Sharp knife

Ingredients

 

US CustomaryMetric

 

1x2x3x

Semolina custard

• 1 cup fine semolina
• 4 cups whole milk
• 1 cup granulated sugar
• 4 large eggs
• 2 tbsp unsalted butter
• 1 tsp vanilla extract
• 1 lemon zest from 1 lemon

Phyllo and syrup

• 12 sheets phyllo pastry thawed
• 1 cup unsalted butter melted
• 1 1/2 cups granulated sugar for syrup
• 1 cup water for syrup
• 1 tbsp lemon juice for syrup
• 1 cinnamon stick for syrup

Instructions

 

Make the custard:

• Warm the milk and half the sugar in a saucepan over medium heat. Whisk the eggs, remaining sugar, and semolina in a bowl.
• Slowly whisk the hot milk into the egg mixture, then return it to the saucepan. Cook, whisking constantly, until thick enough to coat a spoon.
• Remove from the heat and stir in the butter, vanilla, and lemon zest. Cover the surface and cool for 10 minutes.

Assemble and bake:

• Heat the oven to 350°F (175°C). Brush a 9-by-13-inch dish with butter. Layer 6 phyllo sheets in the dish, brushing each with butter.
• Spread in the custard and fold any overhanging phyllo over the top. Layer the remaining phyllo sheets over the custard, brushing each with butter.
• Score the top into 12 squares and bake for 40 to 45 minutes, until deeply golden.

Make the syrup and finish:

• While the pastry bakes, simmer the syrup sugar, water, lemon juice, and cinnamon stick for 6 minutes. Cool slightly and remove the cinnamon.
• Pour the syrup over the hot pastry. Rest for at least 30 minutes before cutting and serving.

Notes

• Keep thawed phyllo covered with a slightly damp towel while working so it does not dry out.
• Do not pour boiling syrup over the pastry; slightly cooled syrup helps preserve the layers.

Nutrition

Calories: 390kcalCarbohydrates: 51gProtein: 7gFat: 19gSaturated Fat: 11gCholesterol: 105mgSodium: 190mgFiber: 1gSugar: 31g

Calories: 390kcal

Course: Dessert

Cuisine: Greek

Keyword: Galaktoboureko, Greek Dessert, Phyllo Custard