Galaktoboureko — Traditional Greek Custard Pie with Syrup
Authentic Greek galaktoboureko with creamy semolina custard and crisp buttery phyllo. Step-by-step instructions, tips, storage and FAQs for perfect results every time.
Ingredients
Units
Scale
Phyllo & Assembly
- 1 pack thin phyllo sheets (about 10-12 sheets)
- 250 g fresh butter, melted
Syrup
- 500 g sugar
- 300 ml water
- 50 g glucose
- Lemon peel or orange peel
- 1 cinnamon stick
Custard
- 150 g fine semolina
- 250 g sugar
- 1 liter whole milk
- 4 eggs
- 50 g good butter
- orange or lemon peel
- 1 vanilla pod, split
Instructions
- Make the syrup by combining sugar, water, glucose, citrus peels, and cinnamon in a pot.
- Boil for 10 minutes from the moment it begins to bubble.
- Let the syrup cool completely.
- Prepeare the custard. In medium heat, heat the milk with the vanilla pod and citrus peels.
- Add the semolina and whisk constantly so it doesn’t stick.
- Cook for about 5 minutes until thickened, then remove from heat and add the butter – it shouldn’t be too thick.
- Beat the eggs with the sugar in a mixer until pale and fluffy.
- Pour one-third of the hot custard into the egg mixture while whisking quickly.
- Add the tempered egg mixture back into the pot and combine with the remaining custard.
- Butter your baking dish and layer half the phyllo sheets, brushing each sheet generously with butter. Let the edges hang over the sides.
- Pour in the custard and fold the overhanging phyllo edges inward to cover it.
- Layer the remaining phyllo on top, buttering each sheet well.
- Tuck in the sides and butter the top thoroughly.
- Score the surface into portions.
- Refrigerate the assembled galaktoboureko for 1–2 hours until fully chilled.
- Spray or sprinkle the surface generously with water.
- Bake at 180°C (350°F) for 50–60 minutes until golden and crisp.
- Remove from the oven and immediately pour the cold syrup over the hot galaktoboureko.
- Let it rest before slicing and serving