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Greek Galaktoboureko (Custard-Filled Phyllo Dessert) Recipe

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★★★★★

4.7 from 62 reviews

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.

Ingredients

Scale

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

Find it online: https://heutigemahlzeiten.com/greek-galaktoboureko-custard-filled-phyllo-dessert-recipe/