Galaktoboureko - Greek Custard Pastry Recipe

Name: Galaktoboureko - Greek Custard Pastry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb phyllo dough; Custard; 2 pints milk; 6 ounces sugar; 6 ounces fine semolina; 1/2 cup butter, melted, divided; 1 teaspoon vanilla extract; 1 pinch salt; 6 eggs; Syrup; 12 ounces sugar; 1 1/2 cups water; 1 tablespoon lemon juice or 1 tablespoon lemon peel

Servings: persons

1 lb phyllo dough
Custard
2 pints milk
6 ounces sugar
6 ounces fine semolina
1/2 cup butter, melted, divided
1 teaspoon vanilla extract
1 pinch salt
6 eggs
Syrup
12 ounces sugar
1 1/2 cups water
1 tablespoon lemon juice or 1 tablespoon lemon peel

1
In a saucepan over medium heat add milk, sugar, semolina, 2 ounces butter, vanilla, salt and a sliver of lemon peel.
2
Bring to a boil, whisking constantly, until mixture thickens remove from heat and allow to cool slightly.
3
Beat eggs in a separate bowl then stir into milk mixture. Set aside. Preheat oven to 350 degrees.
4
Line a 9 X 13 buttered baking pan with half the sheets of phyllo, brushing each sheet with the melted butter and allowing the edges to overlap the sides.
5
Spread custard evenly over phyllo.
6
Cover with remaining sheets of phyllo, brushing each sheet with the melted butter.
7
Trim the edges and fold in carefully to seal the filling.
8
Brush the top with melted butter and seal edges with a bit of cold water.
9
Bake 45 minutes or until golden.
10
Meanwhile make the syrup; In a small saucepan combine the sugar, water, lemon juice and sliver of lemon peel and boil for 10 minutes.
11
When Galaktoboureko is done and still hot from the oven, spoon syrup over a little at a time until absorbed by the pastry.
12
Cool completely, cut into diamond shape and serve.
13
NOTES : This is best made the day before it is needed. It gives the pastry time to absorb the syrup and the filling to become firm.

947

kcal

Calories

Fat

132

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 lb phyllo dough, Custard, 2 pints milk, 6 ounces sugar, and more.

Yes, Galaktoboureko - Greek Custard Pastry falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Galaktoboureko - Greek Custard Pastry

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions