Greek Custard Pie – Galaktoboureko: A Traditional Greek Delight

Galaktoboureko is a classic Greek dessert that marries the rich, creamy goodness of custard with the crispness of buttery phyllo pastry, all soaked in a sweet, aromatic syrup. This decadent treat is perfect for special occasions or when you want to impress with something extraordinary. With its combination of creamy custard and flaky pastry, topped with a fragrant syrup infused with cinnamon and lemon, this dessert is a must-try for any lover of Mediterranean flavors!

Ingredients:

For the Syrup:

• 3½ cups (700g) granulated sugar
• 2 cups (500ml) water
• 1 cinnamon stick
• 1 lemon, squeezed (reserve juice for future use)

For the Phyllo Pastry:

• 1 package phyllo pastry (12 sheets)
• 1 cup (240g) butter, melted and at room temperature

For the Custard Cream:

• 8 cups (2 liters) whole milk
• 1 cup (200g) fine semolina
• 1 cup (200g) granulated sugar
• 4 eggs
• 2 egg yolks
• 1 teaspoon vanilla extract
• Zest of 1 lemon
• 1 cinnamon stick
• ¼ cup (60g) butter, cold

Directions:

Step 1: Prepare the Syrup

• In a small saucepan, combine 3½ cups granulated sugar, 2 cups water, 1 cinnamon stick, and the juice of 1 squeezed lemon.
• Bring the mixture to a boil over medium heat, then reduce heat and simmer for 6-8 minutes. The syrup should thicken slightly.
• Remove from heat, discard the lemon, and set the syrup aside to cool while you prepare the rest of the dessert.

Step 2: Prepare the Custard

• Set aside 1 cup (250ml) of the milk and ½ cup (100g) of sugar for later use.
• In a large pot, heat the remaining 7 cups of milk, ½ cup sugar, zest of 1 lemon, 1 teaspoon vanilla extract, and 1 cinnamon stick over medium heat until hot, but not boiling.
• In a separate bowl, beat the 4 eggs and 2 egg yolks for 5 minutes until fluffy. Gradually add the remaining ½ cup sugar, beating until dissolved.
• Slowly stir in the 1 cup of semolina, followed by the reserved 1 cup of cold milk.
• Gradually add the warm milk mixture from the pot into the egg mixture, stirring constantly to temper the eggs and prevent curdling.
• Pour the custard mixture back into the pot and cook over medium heat, stirring continuously, until the mixture thickens and small bubbles form at the edges. This should take about 15 minutes.
• Remove the pot from heat and discard the cinnamon stick. Spread ¼ cup cold butter on the surface of the custard to prevent a skin from forming. Set the custard aside to cool.

Step 3: Prepare the Phyllo Pastry

• Preheat the oven to 356°F (180°C).
• Melt 1 cup of butter and allow it to cool slightly.
• Grease a 13-15 inch round or 15×11 inch rectangular baking dish.
• Layer 7 sheets of phyllo at the bottom of the dish, brushing each sheet with melted butter. Let the edges hang over the sides of the dish.

Step 4: Assemble the Pie

• Pour the cooled custard into the prepared phyllo-lined baking dish and spread it evenly.
• Fold the overhanging phyllo over the custard to enclose it.
• Layer 5 more sheets of phyllo on top of the custard, brushing each layer with butter.
• Score the top layer of phyllo into squares or diamond shapes, cutting through the top layers but not all the way to the bottom.
• Sprinkle the top of the pie lightly with water to prevent the phyllo from curling during baking.

Step 5: Bake the Pie

• Bake the Galaktoboureko in the preheated oven for 1 hour, or until the phyllo is golden brown and crisp.
• Once baked, remove the pie from the oven and immediately pour the cooled syrup slowly over the hot pie. Allow the syrup to soak in thoroughly.
• Let the pie sit for at least 1 hour to absorb the syrup before serving.

Recipe Tips:

• Phyllo Pastry: Keep the phyllo sheets covered with a damp cloth while assembling to prevent them from drying out.
• Custard Consistency: Stir the custard continuously to avoid lumps, and make sure it thickens before removing it from the heat.
• Syrup Tip: Pouring the syrup over the hot pie ensures that the phyllo absorbs the syrup evenly, giving you a perfectly moist yet crispy texture.

Recipe Information:

• Prep Time: 30 minutes
• Cook Time: 1 hour
• Total Time: 1 hour 30 minutes
• Calories: 450 kcal per serving
• Servings: 12 slices

Galaktoboureko is a true celebration of textures and flavors—crispy layers of buttery phyllo, creamy semolina custard, and the fragrant sweetness of syrup infused with cinnamon and lemon. Whether you’re making this for a festive gathering or a special dessert, it’s guaranteed to wow your guests. Serve it warm or cold, and enjoy the rich, luscious taste of this traditional Greek delight!

Greek Custard Pie – Galaktoboureko

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• Author: Dulcia
• Total Time: 1 hour 30 minutes
• Yield: 12 1x

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Description

This Greek Custard Pie, also known as Galaktoboureko, combines velvety custard with flaky layers of phyllo pastry, all drenched in a sweet, aromatic syrup. The lemon zest in the creamy semolina custard gives it a refreshing touch, while the cinnamon-infused syrup adds a warm depth to the flavors.

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Ingredients

Scale 1x2x3x

For the syrup:
3½ cups (700g) granulated sugar
2 cups (500ml) water
1 cinnamon stick
1 lemon, squeezed (reserve juice for future use)
For the phyllo pastry:
1 package phyllo pastry, 12 sheets
1 cup (240g) butter, melted, at room temperature
For the custard cream:
8 cups (2 liters) whole milk
1 cup (200g) fine semolina
1 cup (200g) granulated sugar
4 eggs
2 egg yolks
1 teaspoon vanilla extract
Zest of 1 lemon
1 cinnamon stick
¼ cup (60g) butter, cold

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Instructions

Prepare the syrup: In a small saucepan, combine sugar, water, cinnamon stick, and the squeezed lemon. Bring to a boil and simmer for 6-8 minutes. Remove from heat, discard the lemon, and set aside to cool.
Prepare the custard: Set aside 1 cup (250ml) of milk and ½ cup (100g) sugar. In a large pot, heat the remaining milk, sugar, lemon zest, vanilla extract, and cinnamon stick over medium heat.
In a separate bowl, beat eggs and yolks for 5 minutes. Add the remaining sugar, beating until dissolved. Gradually mix in semolina, followed by the reserved 1 cup of milk.
Slowly add the warm milk mixture to the egg mixture, stirring constantly. Return to the pot and cook, stirring continuously, until small bubbles form at the edges (about 15 minutes). Remove from heat and discard the cinnamon stick.
Spread cold butter on the surface of the custard to prevent a crust from forming. Set aside to cool.
Prepare the phyllo: Melt butter and let it cool slightly. Grease a 13-15 inch round or 15×11 inch rectangular baking dish. Layer 7 sheets of phyllo at the bottom of the dish, brushing each with melted butter. Let the edges hang over.
Assemble the pie: Pour the cooled custard over the phyllo and spread evenly. Fold over the overhanging phyllo. Layer 5 more sheets of phyllo on top, buttering each sheet.
Score the top layer into pieces without cutting through the bottom layers. Sprinkle with water. Bake at 356°F (180°C) for about 1 hour, until golden brown.
Remove from oven and slowly pour the cooled syrup over the pie. Allow the pie to sit for at least 1 hour before serving to absorb the syrup.

• Prep Time: 30 minutes
• Cook Time: 1 hour

Nutrition

• Calories: 450