“Galaktoboureko” The Best Greek Custard Pie

Galaktoboureko is a delicate dessert featuring a creamy custard, layers of crispy and buttery phyllo pastry and rich syrup!

What is Galaktoboureko?

Galaktoboureko (Greek: γαλακτομπούρεκο) is a Greek dessert which combines a creamy custard with sheets of phyllo pastry. While galaktoboureko is still hot, it gets coated with syrup. The custard filling consists of milk, semolina, sugar, and eggs. As for the syrup, it is a mix of water and sugar scented with cinnamon and lemon rind. I’m sure most of you know Baklava. Galaktoboureko, however is also one of the classic desserts for Greeks and I definitely recommend you to try if you like phyllo pastry!

My hometown, Patra is popular for its carnival which is the largest event of its kind in Greece. Typically, the festivities last up to clean Monday which is the first day of Great Lent for Orthodox Christians. As custom has it, Galaktoboureko is served and gifted to family and friends around this period and until the end of Tyrini week (Cheese week). In other words, Galaktoboureko is the dessert we get to enjoy before fasting period begin. During fasting, all desserts must be egg-free and dairy free. For instance, Greek Halva or Pasteli are great treats to satisfy your sweet cravings while fasting.

I know phyllo desserts might sound intimidating but have no fear! My detailed guide will set you up for success. With no further delays, let’s make Galaktoboureko!

Step-by-step Instructions for Galaktoboureko

For the syrup:

In a saucepan over medium-high heat, add the water, sugar, cinnamon stick and lemon rind and bring to a boil. Simmer for about 5 minutes or until the sugar has dissolved. Remove from fire and set aside to cool. Make sure the syrup is completely cooled before using.

For the filling:

In a big pot on medium heat, add the milk, sugar and semolina and bring to a boil whisking continuously for about 4-5 minutes. When the mixture thickens, remove the pot from heat and continue stirring for another minute or so- until the mixture stops bubbling and most of the steam has been evaporated. The mixture should be thick but smooth without lumps. I find that using a good wooden spoon helps mixing the Galaktoboureko filling better than a rubber spatula.

Now, beat the eggs by hand in a separate bowl. Pour the beaten eggs in the mixture and stir until fully incorporated. Add the vanilla extract, orange zest and salt then give it a good stir.

The custard filling for the Galaktoboureko is ready. Now, the last part of the procedure is to assemble the pie.

To assemble the pie:

Preheat oven to 350F (180C).

Melt the butter in a small saucepan. Brush the bottom of a 13 x 9 inches (33 x 23cm) baking pan with some of the melted butter. Spread the first phyllo sheet at the bottom of the pan and drizzle some butter using a brush. Note that you should not directly brush the phyllo sheets as they will stick to each other and when baking they won’t get as crispy. Gently press down the phyllo sheet with your hands. Repeat the same process for the remaining 5 phyllo sheets. Pour the custard filling into the pan and spread it evenly. Fold in the phyllo edges hanging outside the pan and drizzle with more butter.

Following the same procedure as before, start layering the remaining phyllo sheets one after the other. Repeat for all 6 phyllo sheets. Using a brush, carefully push the excess phyllo edges into the pan to seal the filling. Brush the top with more melted butter.

Score the pie using a knife into10-12 pieces without cutting the bottom phyllo sheets. If there is any melted butter left, pour it on top of Galaktoboureko. Sprinkle some water on top using your hands- this is my mother’s little trick for extra crispiness and it works miracles!

Bake for approximately 1 hour and 30 minutes or until golden brown and crispy. My oven takes around 1 hour and 20 minutes but oven works differently. I suggest you keep an eye on Galaktoboureko after the first hour.

Hot Galaktoboureko-Cold Syrup

Remove from the oven and gradually pour the cold syrup. This is where magic happens! The hot Galaktoboureko will sizzle and start absorbing the syrup immediately. Depending on how syrupy you want Galaktoboureko to be you may adjust the syrup quantity.

Allow 20-30 minutes for the syrup to be soaked. Cut into slices and serve! You may serve it warm with a scoop of vanilla ice-cream or cold. For me, the first option is a winner.

Galaktoboureko is a feast in your mouth! The crispy and rich phyllo layers along with the syrup and the creamy custard make this an indulgent dessert. If you decide to give this recipe a try, I would love to hear your experience.

Galaktoboureko “The Best Greek Custard Pie”

Christianna | Siftnwhisk

Galaktoboureko is a delicate dessert featuring a creamy custard, layers of crispy and buttery phyllo pastry and rich syrup!

5 from 1 vote

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 1 hour hr 30 minutes mins

Total Time 2 hours hrs

Course Dessert

Cuisine Greek

Servings 12

Calories 582 kcal

Ingredients

 

US CustomaryMetric

 

1x2x3x

For the Syrup

• 1 ½ cups Water plus more for sprinkling
• 3 cups Granulated Sugar
• 1 stick Cinnamon
• Lemon rind 1 slice

For the Filling

• 1 quart Whole Milk
• 1 cup Granulated Sugar
• 1.20 cups Semolina
• 4 Eggs room temperature
• 2 tsp Pure Vanilla Extract
• Orange Zest from one orange
• 1/4 Salt
• 1 cup Unsalted Butter melted
• 12 sheets Phyllo Pastry room temperature

Instructions

 

For the Syrup

• In a saucepan over medium heat, add the water, sugar, cinnamon stick and lemon rind and bring to a boil.
• Simmer for about 5 minutes or until the sugar has dissolved.
• Remove from fire and set aside to completely cool.

For the Filling

• In a big pot on medium heat, add the milk, sugar and semolina and bring to a boil whisking continuously for about 4-5 minutes.
• When the mixture thickens, remove the pot from heat and continue stirring for another minute or so, until the mixture stops bubbling and most of the steam has been evaporated.
• Beat the eggs by hand in a separate bowl.
• Pour the beaten eggs in the pot and stir until fully incorporated.
• Add the vanilla extract, orange zest and salt and give it a good stir.

To assemble the pie

• Preheat oven to 350F (180C).
• Melt the butter in a small saucepan.
• Brush the bottom of a 13 x 9 inches (33 x 23cm) baking pan with some of the melted butter.
• Spread the first phyllo sheet at the bottom of the pan and drizzle some of the butter using a brush. Gently press down the phyllo sheet with your hands. Repeat the same process for the remaining 5 phyllo sheets.
• Pour the custard filling into the pan and spread it evenly.
• Fold in the phyllo edges hanging outside the pan.
• Drizzle some of the melted butter.
• Following the same procedure as before, start layering the remaining phyllo sheets one after the other. Repeat for all 6 phyllo sheets.
• Using a brush, carefully push the excess phyllo edges into the pan to seal the filling.
• Brush the top with more melted butter.
• Score the pie using a knife into10-12 pieces without cutting the bottom phyllo sheets.
• Sprinkle some water on top using your hands.
• Bake for approximately 1 hour and 30 minutes or until golden brown and crispy.
• Remove from the oven and pour the cold syrup right away.
• Allow 20-30 minutes for the syrup to be soaked.
• Cut into slices and serve!

Notes

• Place phyllo pastry in refrigerator overnight to thaw. Allow at least one hour to stand at room temperature before using. This will result to every phyllo sheet to come off easily. Follow the instructions written on the back of your phyllo pastry package for more details.
• A pack of phyllo pastry has approximately 16 phyllo sheets.
• Drizzle the melted butter instead of spreading it with a brush and press gently the phyllo sheets in the pan. This results to a dessert with more volume since there is air between the phyllo sheets and a crispier texture when baked.
• The only times you actually need to brush with butter is before the first phyllo layer and after the last phyllo layer.
• Before you transfer the pan into the oven sprinkle some water. Water also contributes to a crispier texture.
• Note that ovens bake differently, so yours may take a little less or a little more time to bake.
• The golden rule for Galaktoboureko is hot pie – cold syrup. Start by making the syrup first, so that way there is enough time for it to cool.
• Galaktoboureko can be stored in the fridge for 5-6 days or in room temperature for up 2 days covered tightly.
• If you prefer a less syrupy pie reduce the ratios into half.
• If you have remaining phyllo dough you could use it to make Greek spinach pie!
• Have any questions about the recipe or want to ask for substitutions? Contact me and I will be happy to help!

Nutrition

Calories: 582kcalCarbohydrates: 93gProtein: 8gFat: 21gSaturated Fat: 12gTrans Fat: 1gCholesterol: 103mgSodium: 151mgPotassium: 178mgFiber: 1gSugar: 71gVitamin A: 681IUVitamin C: 1mgCalcium: 111mgIron: 2mg

Keyword custard pie, eggs, milk, phyllo pastry, semolina

Tried this recipe?Let us know how it was!

Did you make this recipe? Tag @siftnwhisk on Instagram and hashtag it #siftnwhisk

For more desserts with phyllo pastry have a look at these recipes:

• Traditional Greek Orange Phyllo Cake “Portokalopita”
• Greek Sweet Pumpkin Hand Pies “Kolokythopita”