Galaktoboureko (Greek Custard Pie) Recipe

Name: Galaktoboureko (Greek Custard Pie)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 eggs; 1 cup sugar; 1 1/2 cups fine semolina or 1 1/2 cups cream of wheat; 8 cups milk; 2 lemons, zest of, of grated; 1 teaspoon vanilla extract; 4 tablespoons butter; 1 1/2 lbs phyllo pastry sheets; 3/4 cup melted butter; Syrup; 2 cups sugar; 1 cup water; 3 tablespoons lemon juice (fresh)

Servings: persons

6 eggs
1 cup sugar
1 1/2 cups fine semolina or 1 1/2 cups cream of wheat
8 cups milk
2 lemons, zest of, of grated
1 teaspoon vanilla extract
4 tablespoons butter
1 1/2 lbs phyllo pastry sheets
3/4 cup melted butter
Syrup
2 cups sugar
1 cup water
3 tablespoons lemon juice (fresh)

1
Beat the eggs with the sugar until thick.
2
Add semolina, milk, zest and vanilla extract.
3
Cook over a low heat until mixture thickens, stirring continuously.
4
Remove from heat; stir in 4 tbsp butter.
5
Butter a baking pan 9x12x2 inches and lay 2/3 of pastry sheets, brushing each sheet generously with melted butter.
6
The edges of the pastry sheets should come up above the top of the pan.
7
Spread milk custard mixture over pastry sheets and turn in the edges of the phyllo over the custard.
8
Cover with remaining pastry sheets, buttering each one generously with melted butter once it gets into the baking pan.
9
Pour any remaining butter over top.
10
Cut through the first 3 pastry sheets (no one will kill you if it's 4! Just use a light touch and a very sharp, pointy knife.) in 3 inch squares and sprinkle pastry with water.
11
Bake in a moderate (350u00b0F-180u00b0C) oven for 45 minutes to 1 hour- until golden on top (not golden-brown).
12
Allow to cool.
13
Boil the sugar, water and lemon juice for 5 minutes.
14
Pour lukewarm syrup over the cooled 'Galaktoboureko'.
15
Cool before serving.

1829

kcal

Calories

108

Fat

186

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.
Coconut cream is a reliable plant-based alternative to dairy cream.

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: 6 eggs, 1 cup sugar, 1 1/2 cups fine semolina or 1 1/2 cups cream of wheat, 8 cups milk, and more.

Yes, Galaktoboureko (Greek Custard Pie) 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 Pie)

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions