Why You’ll Love Galaktoboureko Recipe
This galaktoboureko recipe delivers a luscious, creamy custard framed by buttered, flaky phyllo dough and then drenched in sweet syrup — offering a satisfying contrast of textures and flavors. The combination of silky filling and crispy layers makes every bite irresistible. It’s a favorite in Greek cuisine for good reason.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
white sugar
semolina flour
cornstarch
salt
whole milk
eggs
vanilla extract
melted butter
phyllo dough sheets
water
Directions
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Preheat your oven to 350°F (175°C).
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Whisk together sugar, semolina, cornstarch, and salt in a bowl until smooth.
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Heat the milk in a saucepan until it reaches a boil, then whisk in the semolina mixture. Cook while stirring constantly until thick.
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In a separate bowl, beat eggs with sugar until thick and pale, then mix in vanilla.
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Fold the egg mixture into the warm semolina custard and set aside to cool slightly.
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Butter a baking dish and layer several phyllo sheets, brushing each with melted butter.
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Pour in the custard and top with the remaining phyllo sheets, again brushing each with butter.
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Bake until the top is crisp and the custard is set, about 40–45 minutes.
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While baking, prepare a simple syrup by boiling sugar and water together.
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Remove the baked galaktoboureko from the oven and pour the hot syrup over it.
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Let cool to room temperature before cutting into squares and serving.
Servings and timing
Servings: About 16 squares
Prep time: ~1 hour 40 minutes
Bake time: ~40–45 minutes
Variations
Citrus twist: Add lemon or orange zest to the custard for a fragrant flavor.
Spiced syrup: Infuse the syrup with cinnamon or cloves while simmering for extra aroma.
Kataifi style: Replace the phyllo sheets with shredded kataifi dough for a different texture.
Storage/Reheating
Storage: Cover and refrigerate any leftovers for up to 3–4 days.
Reheating: Warm individual pieces in the oven or microwave before serving to soften the syrup and crisp the pastry slightly.
FAQs
What is galaktoboureko?
Galaktoboureko is a traditional Greek dessert made from creamy semolina custard baked between layers of buttered phyllo pastry and soaked in sweet syrup.
How do you pronounce galaktoboureko?
It’s generally pronounced ga‑lahk‑toe‑boo‑reh‑koh.
Can I make it ahead of time?
Yes — you can prepare the dessert a day ahead and refrigerate it; just add the syrup before serving or pour it over while still warm.
Do I have to use phyllo dough?
Phyllo is traditional, but some variations use shredded kataifi dough for a different texture.
Can I freeze galaktoboureko?
Yes — you can freeze pieces wrapped tightly for up to 2 months. Thaw in the fridge before reheating.
What can I serve with galaktoboureko?
It pairs well with coffee, tea, or a scoop of vanilla ice cream.
How sweet is the dessert?
It’s quite sweet because of the syrup soaking through the pastry, so cutting large squares is not necessary.
Can I reduce the sugar?
You can slightly reduce sugar in the custard or syrup, but the traditional recipe is quite sweet.
Can I make it dairy‑free?
Traditional recipes use milk and butter, and dairy‑free versions might alter the texture; substitutions (like plant milk) can be tried but with varied results.
Why did my custard get lumpy?
Lumps usually happen when semolina isn’t whisked in gradually or hot milk isn’t stirred constantly; whisk thoroughly and slowly for smooth custard.
Conclusion
Galaktoboureko is a show‑stopping dessert that balances rich, creamy custard with flaky phyllo and a syrupy finish for a truly memorable sweet treat. Whether you’re exploring Greek cuisine or looking for a new favorite dessert, this recipe is well worth the effort.
