Growing up, whenever our yiayia prepared an elaborate meal for our extended family, Aunt Stella would be sure to please with desserts. Kara and I had the same kind of giddy feeling towards Yi’s delectable Pastitsio as we did towards Aunt Stella’s Galaktoboureko. We vividly remember indulging in square upon square of the custardy, syrupy sweet. While Galaktoboureko is by far the most difficult Greek treat to pronounce (ga-lahk-toe-boo-reh-koh), it is also by far our absolute favorite. Our family members have been known to enjoy the milk pie (gala means milk in Greek) at breakfast or basically at any hour of the day.
Like any traditional Greek dish, every family has their own preferred assembly technique. Kara and I follow Aunt Stella’s recipe which incorporates cinnamon and lemon and is sliced the same way we grid our savory spanakopita pastry. The product is a creamy vanilla custard baked in between flaky, buttered phyllo layers, and submerged in a sweet citrus syrup.
Served warm or cold, this dessert may soon become your favorite Greek pastry as well! 
Galaktoboureko Custard
- Total Time: 95 minutes
- Yield: Makes 24 1x
- Diet: Omnivore
Description
Flaky phyllo pastry cradles a creamy custard, perfumed with cinnamon and brightened with a zesty lemon syrup. A Greek delight, warm or cold!
Ingredients
- 6 cups (1422 ml) whole milk
- 1 cup (237 ml) Farina
- 6 eggs
- 1 cup (237 ml) granulated sugar
- 4 tbsp melted unsalted butter
- 1 cinnamon stick
- Zest of 1/2 a lemon
- 1 tsp vanilla extract
- 1 lbs (454 g) phyllo pastry sheets
- 1 stick unsalted butter, melted
- 1 cup (237 ml) water
- Peel of 1/2 a lemon
- Juice of 1/2 a lemon
Instructions
- Preheat oven to 375°F (190°C).
For the Custard Filling
- In a large saucepan, heat the milk over medium-high heat until just before boiling. Lower the heat to medium-low and slowly whisk in the farina. Whisk the mixture until slightly thickened, about 10 minutes. Add the cinnamon stick and remove the pan from the heat.
- In a large bowl, vigorously beat the eggs with granulated sugar until fluffy, about 5 minutes. To temper the egg mixture, whisk in a ladleful of the warm farina and milk mixture. Then pour the warmed egg and sugar mixture into the pan with the farina and milk mixture, continuing to whisk. Add the lemon zest and vanilla. Return the pan to the stove. With a wooden spoon, stir the cooking liquid over medium-low heat until it thickens, about 5 minutes. When the custard has thickened, remove from heat and stir in the vanilla extract and melted butter. Set aside and let cool slightly.
For the Phyllo Layers
- Carefully remove the phyllo roll from the plastic sleeve. Keep the phyllo dough damp under a moist cloth throughout the process. Using a pastry brush, brush the bottom and sides of a 9 x 12-inch baking pan with melted butter. Carefully place a sheet of phyllo (you may have to trim the edges) on top. Brush a little butter over the dough and continue layering phyllo and brushed butter for 10-12 layers. To prevent drying, cover the dough with a damp dish towel while assembling the layers.
- Pour the custard in an even layer on top of the sheets, smoothing the surface with a spatula. Add the remaining phyllo sheets on top, brushing each sheet with melted butter between layers. Before baking, gently score the top layer of phyllo into squares with a sharp knife to enable easier cutting of pieces later.
- Bake for 45 minutes or until the top is golden brown.
- While the Galaktoboureko is baking, prepare the syrup: Add the sugar, water, and lemon peel to a saucepan. Boil over medium-high heat for approximately 10–15 minutes. Remove the lemon peel and stir in the lemon juice. Remove from heat and set aside to cool.
- When the Galaktoboureko is ready, let it cool for 10 minutes. Then, pour the syrup evenly over the entire phyllo surface. Allow the pie to absorb the syrup for at least 1 hour before serving.
Notes
- To prevent the phyllo from drying out, keep unused sheets covered with a damp cloth.
- For a richer flavor, use whole milk and high-quality vanilla extract.
- Leftover Galaktoboureko can be stored in the refrigerator for up to 3 days; reheat gently before serving.
- Prep Time: 30 minutes
- Cook Time: 65 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Greek
Nutrition
- Serving Size: 1 square
- Calories: 300
- Sugar: 30
- Sodium: 100
- Fat: 15
- Saturated Fat: 8
- Unsaturated Fat: 5
- Carbohydrates: 40
- Fiber: 2
- Protein: 5
- Cholesterol: 100
Find it online: https://honestcooking.com/galaktoboureko-custard/
Frequently Asked Questions
What is the custard filling in galaktoboureko made from?
The custard is a semolina-based cream made with milk, eggs, sugar, and fine semolina. The semolina gives it a firm, sliceable texture once set rather than the soft wobble of a pure egg custard.
How do I prevent the phyllo from getting soggy after adding the syrup?
Pour the hot syrup over the galaktoboureko as soon as it comes out of the oven, while the phyllo is still crisp and hot. The contrast in temperature helps the syrup absorb into the layers without turning them limp.
Should I butter every layer of phyllo in this recipe?
Yes, brushing each phyllo sheet with melted butter is important for both flavor and texture. It keeps the layers from fusing together and creates the characteristic flaky, crisp result after baking.
