Galaktoboureko Recipe

One galaktoboureko serving on a white dish with a fork.

4.82 from 11 votes

A classic Greek custard pie with crunchy buttery phyllo crust. This is one of the best Greek desserts known in the Arab world by " Goulash bil custard".

Prep Time45 mins

Cook Time1 hr

Course: Dessert

Cuisine: Greek

Diet: Halal

Servings: servings

Calories: 207kcal

Author: Amira

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.

To Store:

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.

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.

Nutrition