Galaktoboureko is one of the most traditional Greek recipes. Made with a creamy custard filling between crispy layers of phyllo dough, and covered with in cinnamon flavored syrup.

Simply amazing!

Just returned from our quarterly trip to Minneapolis to visit my son and his family. On each visit, we like to try one of grandma’s favorite recipes. This time around, we made Galaktoboureko.

My kids reminded me of this fond memory when they were still young in Greece:

Their Yiayia and Pappou (my parents) often hosted game nights with their siblings and friends. They would often bring along their children and grandchildren which made a full house of kids. The women would play cards at tables on one side of the house and the men on the other. The grandkids were running and playing together and having a grand time. Their Yiayia would prepare a nice meal or order pizza followed by coffee and sweets. Her dessert of choice was Galaktoboureko.

Print Recipe

Galaktoboureko (custard pie)

Traditional Greek Dessert

Prep Time1

Cook Time45

Course: Dessert

Cuisine: Greek

Servings: 12

Ingredients

7-8 cups Milk
1 1/2 cups Sugar
1 cup Fine Semolina
6 eggs
1 stick butter
20 sheets phyllo (or filo) dough

For the Syrup

2 cups sugar
1 1/2 cups water
1 stick cinnamon
1/2 lemon juice

Instructions

For the filling:

In a large pot combine the milk and sugar and bring to a boil. Decrease heat and slowly add the semolina. Make sure to stir constantly so it does not to stick to the bottom of the pot.
In separate bowl, beat the egg yolks. Slowly add a ladle of the milk/sugar/semolina mixture to the eggs while stirring constantly. Repeat the process a few times. The goal is to get the two mixtures around the same temperature. Once done, pour the egg mixture back into the pot and continue cooking on medium to low heat until the mix has reached a creamy consistency.
Butter the bottom of a 9 x 4 baking pan and place 6-8 sheets of phyllo dough buttering each sheet before placing the next one on top.
Add the milk mixture to the baking dish. Cover with another 6- 8 sheets of Filo following the same process as above (butter each phyllo sheet before adding the next one). Pour any leftover melted butter over the top of the last sheet.
Before placing in oven, slit the top of the phyllo sheets with the point of a knife in diamond shapes. Then sprinkle a handful of water on top. This will help keep it crispy while in the oven. (Some people prefer to do this half-way through the cooking process)
Place in oven at350 degrees for 45 min or until golden brown.

For the syrup:

While the galakotboureko is in the oven, combine the water, sugar, cinnamon stick and lemon juice in a small pot and bring to a boil. Let simmer until the syrup has slightly thickened then set aside.
As soon as the galaktoboureko has finished cooking remove and from the oven and add the syrup.
Make sure the syrup has cooled down as to avoid that the phyllo dough falls apart.
Slice in diamond shaped forms (follow the slits that you made before cooking).
Let it cool and enjoy!