Galaktoboureko (Greek Custard Pie)

You've heard of Baklava, but do you know about Galaktoboureko? This Greek Galaktoboureko recipe is made with layered buttery phyllo dough filled with custard, then drizzled with sweet and sticky syrup. Enjoy with an Iced Americano or a cup of tea!

This Galaktoboureko recipe is very similar to a Middle Eastern dessert called "Kahi." It is also made with phyllo dough and has a semolina-based custard filling. However, the syrup is flavored with rose water and cardamom pods instead of cinnamon.

So, if you love baklava, dolmadakia, Greek cucumber salad, and spanakopita triangles, get ready to meet your new favorite Greek dessert!

Also referred to as Greek custard pie, Galaktoboureko is relatively easy to prepare yet impressive in presentation! When you serve your friends a slice, they'll be begging you for the recipe!

Jump to:

• 😍 Why You'll Love This Recipe
• 🔖 Ingredients & Substitutions
• 🥮 How to Make Galaktoboureko
• 🤷🏻‍♀️ Recipe FAQs
• 🍽 Serving Suggestions
• 🍰 More Dessert Recipes
• 📖 Recipe
• 💬 Comments

😍 Why You'll Love This Recipe

• This Greek galaktoboureko recipe is simpler to prepare than baklava and is nut-free for those who have allergies.
• The custard and syrup can be prepared the day before you plan on serving the galaktoboureko so that ½ the work will already be done!
• No special tools are needed to make this recipe, just a 9x13"-inch" pan!

🔖 Ingredients & Substitutions

• Phyllo Dough: Spelled both Phyllo, Filo, and Fillo, you'll find this boxed pastry in the refrigerated or freezer section of most grocery stores.
• Semolina Flour: Fine semolina flour is used to thicken the custard. If you can't find it locally, you can purchase semolina on Amazon.
• Milk: Whole milk, heavy cream, or half-and-half can be used. The more fat, the richer the custard will be. I use milk.
• Eggs: 2 large, room-temperature eggs for the custard. A few egg yolks can also be added.
• Butter: Unsalted butter to brush between the phyllo dough and a bit to add creaminess to the custard.
• Sugar: Granulated sugar for both the custard and the syrup.
• Spices: Cinnamon stick to flavor the syrup. Cardamom is optional but recommended!
• Citrus: Lemon juice to add acidity to the syrup. Lemon peel or lemon zest can also be added.
• Flavoring: A cinnamon stick and two teaspoons of vanilla extract.

*A full list of ingredients can be found in the recipe card.

🥮 How to Make Galaktoboureko

Prepare Syrup

Step 1: Add sugar, honey, cinnamon stick, lemon juice, water, and citrus slices (optional) to a small saucepan. Simmer over medium heat until boiling. Turn the heat down to low and continue to simmer for approximately 20 minutes. Set aside until needed.

Make Custard Filling

Step 2: In a small saucepan, whisk together milk, eggs, vanilla, salt, sugar, and semolina. Cook over low-medium heat until the custard mixture is thick and bubbly. Turn off the stove, then add butter and stir until melted.

Assemble Galaktoboureko (Preheat oven to 375°F)

Step 3: Melt ½ cup of butter, then use to brush to great a 9"x13" ceramic dish.

Step 4: Unroll phyllo dough and cover it with a kitchen towel to prevent it from drying out. ​Place one sheet into the pan, fold if necessary, and brush with melted butter. Repeat until you've used half of the sheets.

Pro Tip: Phyllo dough comes in various sizes. If the sheets are twice as large as your baking dish, simply fold them in half and add them to the pan. If the phyllo sheets are too long, alternate folding them first on one end of the pan, then the other.

Step 5: Use a rubber spatula to spread the cooled custard in an even layer over the phyllo sheets.

Step 6: Cover with the remaining sheets, buttering each as you go. Use a sharp knife to score the pastry into squares, slicing only until you reach the custard. Slice each square into 2 triangles. Bake galaktoboureko for 45 minutes or until golden brown. 

Step 7: Remove Galaktoboureko from the oven. Strain syrup, then pour cool syrup over hot pastry. Cool for an hour before slicing all the way through.

🤷🏻‍♀️ Recipe FAQs

🍽 Serving Suggestions

Galaktoboureko is almost always served with a hot cup of Greek coffee (similar to Turkish coffee). However, tea is also an excellent option!

👩🏼‍🍳 Pro Tips

• Fillo dough can usually be found in the freezer section of most grocery stores. Make sure you defrost it for a few hours before using it.​
• Galaktoboureko is best when served fresh. The phyllo dough will go from crispy to soft the longer it sits. For this reason, I don't recommend making this dish ahead of time!
• Leftovers of this Galaktoboureko recipe can be stored in an airtight container in the fridge for up to 3 days.

🍰 More Dessert Recipes

If you enjoy this Greek Galaktoboureko recipe, check out these related posts!

📖 Recipe