Galaktoboureko Recipe (2024)

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.

❤️ Why You'll Love It

• Galaktoboureko is a custard lover's 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!
• Yet, Galaktoboureko recipe is not a 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.

📝 Ingredients

Note: This is an overview of the ingredients. You'll find the full measurements and instructions in the recipe card (printable) at the bottom of the page.

🥄 Instructions

Note: This is an overview of the instructions. The full instructions are in the recipe card below.

1. In a saucepan, stir together sugar, water, cinnamon stick, lemon juice, and lemon zest.
2. Bring the mixture to a boil, reduce heat to low, and simmer for 10 more minutes. Remove from heat. Stir in honey and then set aside to cool down completely.

1. Make the Galaktoboureko filling: In a saucepan over medium heat, pour milk with half the sugar, stir to dissolve. Heat the mixture until it barely starts to boil
2. Meanwhile in the bowl of a standing mixer, beat together whole eggs, egg yolks, remaining sugar.
3. Add in the semolina and cornstarch.
4. Beat until they are fluffy and pale.
5. 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.
6. 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.

1. Assembling the Galaktoboureko recipe: Brush a 13-inch baking dish with melted butter ensuring to brush the sides and the bottom of the pan well. Layer half the phyllo sheets so they are hanging on the sides of the pan brushing with butter in between each sheet of phyllo dough.
2. Spread the creamy custard filling over and level with the back of a spoon.
3. 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.
4. 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.
5. With a sharp knife score the top of the sheets into squares but do not cut all the way through to the bottom.
6. Bake then ladle the cooled syrup on top of the pie 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.

💡 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 Galaktoboureko 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

Refrigerate- Any leftover Galaktoboureko 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.

Freeze- Freezing is not ideal for this dish.

💬 FAQs

• 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.

Phyllo Dough Recipes

• This Baklava Recipe promises you an easy show-stopper dessert with few ingredients. Golden layers of crispy phyllo with a nutty sweetness heart, all soaked in fragrant syrup. A delicious bliss in every bite.
• Egyptian goulash is a delicious, buttery meat phyllo pie that is a stunning side dish for parties and holidays.
• Baklava Cheesecake is a delicious fusion dessert that combines the flavors of classic baklava with creamy cheesecake. Layers of crunchy, nutty, and butter phyllo crust, a cheesecake filling flavored with honey and cinnamon, and a topping of chopped nuts and honey syrup. The ultimate creamy dessert for special occasions.
• Check out these wonderful Phyllo Dough Recipes that you can make with a store-bought Phyllo box.

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