If you like custard, sweet creamy and rich you are going to love Galaktoboureko. A traditional Greek dessert with sweet custard and a buttery phyllo dough crust with a honey and citrus infused syrup. Get ready for the oohs and ahhs, this show stopper dessert will be a hit at your next holiday party or potluck.
Next time try pasta flora.
Gala in Greek means milk and this is a milk based dessert that first starts with layers of phyllo dough and butter, next a homemade milk and semolina custard easily made stove top. Add the remaining layers of phyllo and a deliciously citrus honey syrup is poured on top. The first bite of this dessert will be forever imprinted on your mind, each velvety bite of custard will make you want to lick your plate clean.
Jump to:
❤️ Why You'll Love It
- It's a custard lovers dream come true. If you love sweet milk custard with a buttery topping, then I don't need to say anymore.
- It's unique - you'll have the only Galaktoboureko on the holiday table!
- It's not Baklava - many may think of Baklava if you mention you are bringing a Greek dessert to your next party. They will be pleasantly surprised with this decadent and luscious dessert.
Galaktoboureko is the perfect dessert for your dinner party, holiday get together or potluck. Move over cheesecakes and cookies, galaktoboureko is creamy and insanely delicious and will be remembered far after the party is over.
📝 Recipe Ingredients
🥄 Recipe Instructions
Note: This is an overview of the instructions. The full instructions are in the recipe card below.
- In a saucepan stir together sugar, water, cinnamon stick, lemon juice and lemon zest.
- Bring the mixture to a boil, then reduce heat to low, simmer for 10 more minutes. Remove from heat. Stir in honey and then set aside to cool down completely.
- In a saucepan over medium heat, pour milk with half the sugar, stir to dissolve. Heat the mixture until it barely starts to boil
- Meanwhile in the bowl of a standing mixer, beat together whole eggs, egg yolks, remaining sugar.
- Add in the semolina and cornstarch.
- Beat until they are fluffy and pale.
- Remove the milk mixture from heat. With your beaters still on, slowly pour ¼ to ⅓ of the warm milk to the egg mixture. Add vanilla extract to the milk mixture and mix to combine.
- Pour the semolina mixture back into the saucepan and return to medium heat. Using a hand whisk keep stirring until it thickens and then set aside.
- Brush a 13-inch baking dish with melted butter. Layer half the phyllo sheets so they are hanging on the sides of the pan brushing with butter in between.
- Spread the creamy custard filling over and level with the back of a spoon.
- Layer the remaining sheets in the same way keeping three sheets on the side. Fold over the hanging sheets from all directions, to enclose the custard layer, brushing in between.
- Layer the remaining 3 sheets one at a time brushing in between to cover the top in an even way. Pour any remaining butter on top.
- With a sharp knife score the top of the sheets into squares but do not cut all the way through to the bottom.
- Bake then ladle the cooled syrup on top while the dish is hot and let it soak the syrup for a couple of hours before serving which is the hardest part of this recipe.
💡 Expert Tips
- Make sure the syrup has cooled to at least room temperature before pouring it over the hot pie.
- You can use a hand mixer for the custard as well, if you do not have standing mixer.
- Let the Galaktoboureko cool down completely and give it time to soak the syrup. I would say at least a couple of hours.
- Do not cover hot Galaktoboureko or the steam will make it soggy and the phyllo will not be crunchy.
- Honey in the syrup prevents it from crystallizing.
⌛ Make Ahead
It would be better to assemble and cook immediately for the best results, however you can assemble the dish and refrigerate overnight. Take it out and drizzle the top with more melted butter, about 2-3 tablespoons more, and bake as directed.
🧺 Storage
Any leftover should be stored in a clean airtight container in the fridge for up to a week. Never leave the Galaktoboureko at room temperature for long. Freezing is not ideal for this dish.
💬 FAQs
Yes! You must be able to pronounce the name of this fabulous dessert because everyone will ask you what it is called! Galaktoboureko sounds like guh-lak-tow-baw-reh-kow when pronounced.
Do not freeze this luscious dessert as custard does not freeze well at all. It tends to separate and get watery when thawing out. It is highly recommended to eat Galaktoboureko soon after you make it.
Related Recipes
- Revani is a classic Mediterranean semolina cake drenched in lemon infused simple syrup and topped with coconut flakes. Great to end up any Greek meal.
- Here is a delicious lokma dessert recipe to try when you are craving Middle Eastern dessert. Rounded sweet dough balls are deep fried then soaked in syrup, this is a common street food throughout many Middle eastern countries.
- Egyptian goulash is a delicious, buttery meat phyllo pie that is a stunning side dish for parties and holidays.
I hope you'll like this recipe and please if you make this recipe, snap a pic and hashtag it #amiraspantry — I love to see your creations on Instagram, Facebook, Twitter!
Don’t want to miss a recipe? Sign up for the FREE Amira's Pantry newsletter delivered to your inbox with lots of tips and surprises! And stay in touch with me on Facebook, Twitter, Pinterest, and Instagram for all the latest updates.
If you like this recipe do not forget to give it a ⭐⭐⭐⭐⭐ star rating and attach a photo of your finished dish. It is always a pleasure of mine to see your photos and check your own take of the recipe. Thank you.
Galaktoboureko Recipe
Ingredients
- 1 pound phyllo dough, thawed #4 is best
- ½ pound unsalted butter, melted 2 sticks or 226 grams
For the custard layer
- 4 cups milk 1 liter
- ¾ cup sugar divided
- ¾ cup fine semolina 125 grams
- 2 Tablespoons cornstarch
- 2 whole eggs
- 2 egg yolks
- 2 teaspoon vanilla extract
For the syrup
- 1 cup sugar 200 grams
- ¾ cup water
- 1 cinnamon stick
- 1 Lemon lemon peel and ½ lemon juiced
- ¼ cup honey
Instructions
Make the sugar syrup:
- In a saucepan stir together sugar, water, cinnamon stick, lemon juice and peel.
- Bring the mixture to boil over medium-high heat then reduce heat to low, cover and simmer for 10 minutes on low heat.
- Remove from heat. Stir in honey and then set aside to cool down completely.
Make the custard:
- In a saucepan over medium heat, pour milk with half the sugar, stir to dissolve.
- Heat the mixture until it barely starts to boil. You will notice bubbles start forming at the edges of the pan.
- Meanwhile in the bowl of a stand mixer, beat together whole eggs, egg yolks, remaining sugar, semolina and corn starch until they are fluffy and pale yellow.
- Remove the milk mixture from heat.
- With your beaters still on, slowly pour ¼ to ⅓ of the hot milk to the egg mixture.
- Add vanilla extract to the milk mixture and mix to combine.
- Pour the semolina mixture back into the saucepan and return to medium heat.
- Using a hand whisk keep stirring until it thickens then set aside.
Assemble the dish:
- Preheat the oven to 350F.
- Brush a 13x9 oven dish with melted butter.
- Take a two sheets of phyllo dough and cover the bottom of the dish, brush with butter.
- Working with one sheet at a time, place sheets so they are hanging on the edges of the dish brushing or drizzling with butter in between.
- Repeat until you are done with half the sheets.
- Spread the custard mixture over the sheets and level with the back of the spoon.
- Layer the remaining sheets in the same way keeping three sheets on the side to be used later.
- Fold over the hanging sheets from all directions, to enclose the custard layer, brushing in between.
- Layer the remaining 3 sheets one at a time brushing in between to cover the top in an even way.
- Pour any remaining butter on top.
- With a sharp knife score the top of the sheets into squares but do not cut all the way through to the bottom.
- Bake for about an hour or until the top is golden brown.
- Ladle the cooled syrup on top while it is hot and let it soak the syrup for a couple of hours before serving.
Video
Notes
- Make sure to use cooled or cold syrup. The syrup needs to be cooled to at least to room temperature before pouring it over the hot pie.
- Some people use heavy cream with milk for extra richness.
- You can use an electric mixer (hand mixer) for the custard as well.
- Let the Galaktoboureko cool down completely and give it time to soak the syrup. I would say at least a couple of hours.
- Do not cover hot Galaktoboureko or the steam will make it soggy and the phyllo will not be crunchy.
- Honey in the syrup prevents it from crystallizing.
- Any leftover should be stored in a clean straight container in the fridge for up to a week.
- Never leave it at room temperature for too long.
- Freezing is not ideal for this dish.
- It would be better to assemble and cook immediately for the best results. However, you can assemble the dish and refrigerate overnight. Take it out and drizzle the top with more melted butter, about 2-3 tablespoons more, and bake as directed.
Leave a Reply