Greek Galaktoboureko (Custard-Filled Phyllo Dessert) Recipe

Introduction

Galaktoboureko is a beloved Greek dessert featuring a creamy semolina custard wrapped in crispy phyllo pastry. This sweet treat is soaked in a fragrant lemon syrup, creating a perfect balance of textures and flavors that is sure to impress your family and guests.

Ingredients

• 250 ml (1 cup) water
• 200 g (1 cup) sugar
• 1 tablespoon lemon juice
• Zest of 1/2 lemon
• 1 liter (4 cups) whole milk
• 120 g (1/2 cup + 1 tbsp) fine semolina
• 200 g (1 cup) granulated sugar
• 4 large eggs
• 2 teaspoons vanilla extract
• 1 tablespoon unsalted butter
• 250 g (9 oz) phyllo dough (about 12–16 sheets)
• 150 g (2/3 cup) melted butter (for brushing)

Instructions

1. Step 1: Make the syrup by combining water, sugar, lemon juice, and zest in a saucepan. Bring to a boil, then reduce heat and simmer for 5–6 minutes. Remove from heat and let it cool completely.
2. Step 2: Start the custard by heating the milk and half the sugar in a saucepan until just before boiling.
3. Step 3: In a separate bowl, whisk the eggs, remaining sugar, and semolina until smooth.
4. Step 4: Slowly pour the warm milk into the egg mixture while whisking constantly. Then return the entire mixture to the saucepan.
5. Step 5: Cook over medium heat, stirring nonstop, until the custard thickens, about 5–8 minutes. Remove from heat and stir in vanilla extract and butter. Allow to cool slightly.
6. Step 6: Preheat the oven to 170°C (340°F) and grease a 9×13-inch baking dish.
7. Step 7: Layer 6 to 8 sheets of phyllo dough in the baking dish, brushing each sheet generously with melted butter. Let the edges hang over the sides.
8. Step 8: Pour the slightly cooled custard over the phyllo base and smooth out evenly.
9. Step 9: Layer another 6 to 8 phyllo sheets on top, brushing each one with melted butter as before. Fold in the overhanging edges around the custard and score the top into squares or diamonds.
10. Step 10: Bake for 45–50 minutes until golden brown and puffed up.
11. Step 11: Immediately after removing from the oven, pour the cooled lemon syrup evenly over the hot galaktoboureko.
12. Step 12: Let the dessert sit for at least 1 hour before slicing and serving. It is best enjoyed at room temperature or chilled.

Tips & Variations

• Use fine semolina for a smooth custard texture; coarser semolina will create a grittier result.
• For extra flavor, add a cinnamon stick to the syrup while it simmers, removing it before cooling.
• If phyllo dough is frozen, thaw it in the refrigerator overnight and cover with a damp towel while working to prevent drying out.
• Brush each layer of phyllo thoroughly with melted butter to ensure a crispy, golden crust.

Storage

Store galaktoboureko covered at room temperature for up to 2 days or refrigerate for up to 4 days. Reheat in a low oven (around 150°C/300°F) to crisp up the phyllo again, or enjoy chilled for a firmer custard texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make galaktoboureko ahead of time?

Yes, you can prepare it a day in advance. Store it covered, either at room temperature or in the refrigerator. Add the syrup right after baking for best results.

Is it possible to substitute phyllo dough?

Phyllo dough is key to achieving the signature flaky texture of galaktoboureko. Puff pastry is not recommended, as it changes the character of the dessert.

Greek Galaktoboureko (Custard-Filled Phyllo Dessert) Recipe

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Greek Galaktoboureko is a luscious custard-filled phyllo dessert featuring a creamy semolina custard enveloped in crisp, buttery phyllo pastry, all drenched in a fragrant lemon-infused sugar syrup. This traditional Greek treat is baked until golden and serves as a perfect balance of creamy, crunchy, and sweet flavors.

• Author: Felix
• Prep Time: 25 minutes
• Cook Time: 55 minutes
• Total Time: 1 hour 20 minutes plus 1 hour resting time
• Yield: 12 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: Greek

Ingredients

Scale 1x2x3x

Syrup

• 250 ml (1 cup) water
• 200 g (1 cup) sugar
• 1 tablespoon lemon juice
• Zest of 1/2 lemon

Custard

• 1 liter (4 cups) whole milk
• 120 g (1/2 cup + 1 tbsp) fine semolina
• 200 g (1 cup) granulated sugar
• 4 large eggs
• 2 teaspoons vanilla extract
• 1 tablespoon unsalted butter

Pastry

• 250 g (9 oz) phyllo dough (about 12–16 sheets)
• 150 g (2/3 cup) melted butter (for brushing)

Instructions

1. Make the syrup: In a saucepan, combine water, sugar, lemon juice, and lemon zest. Bring to a boil, then reduce to a simmer and cook for 5–6 minutes until slightly thickened. Remove from heat and allow the syrup to cool completely.
2. Start the custard: Heat the milk and half of the sugar in a saucepan over medium heat until just before boiling, then remove from heat.
3. Whisk eggs: In a separate bowl, whisk together the eggs, remaining sugar, and fine semolina until the mixture is smooth and free of lumps.
4. Temper the eggs: Slowly pour the warm milk into the egg mixture while whisking continuously to prevent curdling. After combining, return the entire mixture to the saucepan.
5. Cook the custard: Cook over medium heat, stirring constantly to prevent lumps and sticking, for 5–8 minutes until the custard thickens to a creamy consistency. Remove from heat and immediately stir in vanilla extract and butter. Let it cool slightly.
6. Prepare the baking dish: Preheat the oven to 170°C (340°F) and grease a 9×13-inch baking dish lightly with butter or oil.
7. Layer phyllo base: Place 6–8 sheets of phyllo dough into the baking dish, brushing each sheet generously with melted butter and allowing the edges to hang over the sides.
8. Add custard: Pour the slightly cooled custard evenly over the phyllo base, smoothing the surface carefully.
9. Top phyllo layer: Layer another 6–8 sheets of phyllo on top of the custard, again brushing each sheet with melted butter. Fold the overhanging edges inward to enclose the custard and use a sharp knife to score the top surface into squares or diamond shapes.
10. Bake: Place the baking dish in the preheated oven and bake for 45–50 minutes until the phyllo is golden brown, crisp, and slightly puffed.
11. Pour syrup: Immediately after removing the dessert from the oven, evenly pour the cooled lemon syrup over the hot galaktoboureko to soak in.
12. Cool and serve: Allow the dessert to rest for at least 1 hour to absorb the syrup fully. Serve at room temperature or chilled as preferred.

Notes

• Ensure the custard is not too hot when pouring over phyllo to prevent sogginess.
• Use fine semolina for the smoothest custard texture.
• Phyllo sheets dry out quickly; keep them covered with a damp cloth while working.
• Scoring the top before baking helps with easy slicing without cracking the dessert.
• Galaktoboureko can be stored covered at room temperature for 1–2 days or refrigerated for longer freshness.

Keywords: Greek dessert, galaktoboureko, phyllo dough, custard dessert, lemon syrup, traditional Greek sweets, semolina custard