Galaktoboureko, the king of Greek desserts, combines golden, crispy layers of phyllo with a rich, velvety semolina custard and a fragrant syrup that melts into every bite. This traditional recipe brings all the warmth of the Mediterranean straight to your kitchen. Galaktoboureko, pronounced ga-lak-to-BOO-reh-koh, is a cherished Greek dessert that combines layers of crispy phyllo dough with a luscious semolina custard, all drenched in a fragrant, lemon-infused syrup. Traditional Greek Galaktoboureko holds a special place on Greek tables, especially during festive gatherings, bringing warmth, sweetness, and nostalgia with every bite.

A Journey Through History

Galaktoboureko is a delightful expression of Greece’s culinary genius, where humble ingredients like milk and semolina are transformed into a luxurious dessert. The name originates from the Greek words “galakto” (milk) and “boureko” (filled pastry). Traditional Greek Galaktoboureko, influenced by the Ottoman Empire’s rich dessert traditions, shares similarities with other phyllo-based sweets like baklava, yet its silky custard makes it uniquely Greek. Over time, it became synonymous with celebrations, symbolizing sweetness and prosperity.

Fascinating Facts

Galaktoboureko is often called the “King of Custard Desserts” in Greece.
Its unique combination of phyllo and semolina custard makes it distinct from similar desserts like mille-feuille or custard tarts.
Some regional variations in Greece include adding orange zest or rose water to the syrup of the Traditional Greek Galaktoboureko.

Pro Tips

Phyllo Handling: Keep phyllo sheets covered with a damp towel to prevent them from drying out.
Custard Smoothness: Constant whisking is essential to achieve a silky custard.
Perfect Syrup: Always pour cooled syrup over hot pastry to maintain crispness.
Serving Tip: Galaktoboureko is best enjoyed the day after baking when the flavors have fully melded.

Variations

Orange-Infused: Add orange zest to the custard or syrup for a citrusy twist on the Traditional Greek Galaktoboureko.
Rose Water Touch: Include a splash of rose water in the syrup for a fragrant, Middle Eastern-inspired variation.
Chocolate Custard: Replace some of the semolina with cocoa powder for a chocolatey version.

Personal Reflection

Growing up, Galaktoboureko was a dessert that marked celebrations and family gatherings in my home. The aroma of lemon and cinnamon syrup wafting through the kitchen always signified something special. There was a kind of magic in seeing the crispy phyllo transform into a golden, syrup-soaked marvel, especially when making Traditional Greek Galaktoboureko.

Making Galaktoboureko connects me to my Greek roots and the generations before me who found joy in crafting this dessert by hand. It’s not just about the ingredients; it’s about preserving a tradition and sharing it with loved ones.

Whether you’re making it for a festive occasion or simply to treat yourself, Galaktoboureko is a beautiful reminder of Greece’s rich culinary heritage.

Epilogue

In every golden bite of Galaktoboureko lies a story of tradition, love, and craftsmanship. I encourage you to try this recipe and experience the magic of this Greek classic firsthand. As you savor its layers, remember that you’re partaking in a Traditional Greek Galaktoboureko that has delighted generations.

Let me know how your Galaktoboureko turns out or if you have questions about perfecting this timeless dessert. Enjoy your slice of tradition!

Traditional Greek Galaktoboureko

Kastra Recipes Staff

Galaktoboureko is a beloved traditional Greek dessert, combining silky semolina custard and flaky golden phyllo, all drenched in a fragrant lemon-cinnamon syrup. This dessert holds a timeless place in Greek kitchens, symbolizing celebration and joy. The contrast between the creamy filling and crisp pastry, along with the sweet aromatic syrup, makes it unforgettable. With roots tracing back to Greek culinary traditions influenced by Ottoman pastries, Galaktoboureko stands as a testament to Greece's innovative take on simple ingredients like milk, eggs, and semolina.

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Prep Time 50

Cook Time 1 10

Rest Time For Syrup Absorption 2

Total Time 4

Course Dessert

Cuisine Greek

Servings 12 Pieces

Calories 350 kcal

Equipment

For the Syrup:
Small saucepan
Wooden spoon or heatproof spatula
Citrus zester or peeler (for lemon peel)
Fine mesh strainer (optional, to remove peel/cinnamon after cooling)
For the Custard:
Large heavy-bottomed saucepan
Whisk
Measuring cups and kitchen scale
Heatproof silicone spatula
Food thermometer (optional but helpful, to monitor 50°C / 120°F)
For the Eggs:
2 Mixing bowls (one for yolks, one for whites)
Electric stand mixer or handheld electric beaters
Spatula (for folding egg mixtures)
Clean, dry bowl for meringue (absolutely grease-free)
For Assembly:
Pastry brush
25×32 cm (10×13 inch) baking tray
Sharp knife (for scoring the top before baking)
Kitchen scissors (for trimming phyllo, optional)
Clean, damp towel (to keep phyllo covered while working)
Oven preheated to 160°C (320°F)
For Serving:
Large serving spatula
Serrated knife (to cut through crisp phyllo)
Serving platter or dessert plates

Ingredients

For the Base

1 pack phyllo dough about 12-14 sheets
240 g Unsalted butter

For the Custard

180 g fine semolina
200 g sugar
1 liter fresh milk
1 tsp vanilla extract
Zest of 1 lemon
60 g fresh butter
4 eggs separated

For the Syrup

400 g water
350 g sugar
1 lemon peel(s)
1 stick(s) cinnamon
2 tbsp honey

Instructions

Prepare the Syrup

In a small saucepan, combine the sugar, water, lemon peel, and cinnamon stick.
Bring the mixture to a boil, then let it simmer just until the sugar dissolves completely
Remove the pan from heat, stir in the honey, and set the syrup aside to cool completely
Make sure the syrup is cold before pouring it over the baked Galaktoboureko.

Prepare the Eggs

Egg Whites: In a clean, dry bowl, whip the egg whites with a pich of salt.
0nce it starts to foam add a total of 50 g of sugar one tbsp at a time using an electric mixer until stiff, glossy peaks form (meringue).
Using an electric mixer whip until stiff, glossy peaks form (meringue).
Egg Yolks: In a separate bowl, whisk the egg yolks with 50 g of sugar until the mixture becomes thick and foamy, about 5 minutes.
Gently fold one-quarter of the meringue into the yolk mixture to lighten it, then carefully fold in the remaining meringue, maintaining as much air as possible.
Tips to optimize this:
1. Use room temperature eggs — whites and yolks whip better and more voluminously.
2. Add a pinch of salt ( 1/8 tsp) to the whites before whipping to stabilize the meringue.
3. Add sugar gradually to whites as you whip, for better texture and shine.
4. Whisk yolks thoroughly until light and fluffy to build volume and sweetness.
5. Fold gently but thoroughly to keep air in while blending mixtures evenly. Use a spatula and fold in a figure-8 motion.
6, Don’t overfold — stop when the mixtures are combined but still airy.

Make the Custard Base

In a large saucepan, combine the milk, and 100 g of sugar. Slowly bring it to a boil without whisking (this helps prevent the milk from burning by keeping the sugar settled at the bottom).
Once boiling, gradually whisk in the semolina and vanilla extract.
Reduce the heat to medium and continue whisking constantly until the mixture thickens into a creamy custard.
Remove from heat, stir in 60 g melted butter, and let the custard cool down to about 50°C (120°F), whisking occasionally to avoid a skin forming.

Combine Custard and Egg Mixture

Carefully fold the lightened egg mixture into the warm custard base until fully incorporated. Set aside.

Assemble the Galaktoboureko

Preheat your oven to 160°C (320°F). Thoroughly butter a large baking tray (approximately 25×32 cm).
Place 6 sheets of phyllo on the bottom of the tray, brushing each sheet generously with melted butter. Arrange four sheets so they extend halfway in and halfway out of the pan both horizontally and vertically, then add two sheets in the center.
Pour the custard evenly over the phyllo base and smooth the surface with a spatula. Fold the overhanging phyllo flaps over the custard, brushing them with more melted butter.
Layer the remaining 6 sheets of phyllo on top, brushing each sheet thoroughly with melted butter. Trim any excess phyllo and tuck the edges inward using a pastry brush to seal the galaktoboureko.

Scoring and Baking

Using a sharp knife, score the top phyllo layer into 16 pieces, cutting down to the custard layer. This will make slicing easier later and prevent cracking during baking.
Pour the remaining melted butter over the top and sprinkle a few drops of water to help create steam inside the oven.
Bake for 60 to 75 minutes, until the phyllo is crisp and a rich golden brown.

Add Syrup and Serve

As soon as you remove the galaktoboureko from the oven, slowly pour the cold syrup evenly over the hot pastry. Allow the dessert to absorb the syrup for at least 2 hours before cutting and serving. This resting time ensures a perfect balance of crispness and moist custard.

Keyword Crispy phyllo custard pie, Galaktoboureko recipe, Galaktoboureko with semolina custard, Semolina custard pie with syrup, Traditional Greek Galaktoboureko