Galaktoboureko Recipe (Custard-Filled Fillo Dough)

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This Greek Galaktoboureko recipe is known as Kahi in the Middle East. If you’ve never tried it, it’s a heavenly dessert made with fillo dough layered with butter and filled with custard.

Galaktoboureko Recipe

Ingredients

Filling:

• 4 cups whole milk
• 2 large eggs
• 2 tsp vanilla
• 1/8 tsp salt
• 2/3 cup sugar
• 2/3 cup semolina
• 1 tsp. rose water
• 2 T unsalted butter

Other Ingredients:

• 1/2 cup butter (8 Tablespoons)
• 1 package fillo dough
• 1/4 cup toasted and ground almonds or pistachios

Syrup:

• 1 cup water
• 1 cup sugar
• 1/4 cup honey
• 5 cardamom pods
• 1 tsp rose water
• 1 tsp lemon juice

Cook’s 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.​

Fillo dough comes in different sizes. If you find the sheets are too large for the 9″ x 13″ pan, just slice the sheets in half so that they fit in the pan.

Recipe Directions

Filling:

Whisk together the first seven filling ingredients over low to medium heat.

Continue whisking for approximately 5 minutes until the custard mixture is thick and bubbly. Turn off the stove, and stir in the butter until melted.

Place in the refrigerator to cool.

Syrup:

Next, stir all the syrup ingredients over medium heat until boiling.

Turn the heat down to low, and continue to simmer for approximately 25 minutes. Remove cardamom pods and allow to cool.

Preheat oven to 400°F

Assembly:

Microwave 1/2 cup of butter until melted (approximately 1 minute.) Brush a 9″x13″ ceramic dish with the melted butter. 

Unroll fillo dough, lay flat on a cookie sheet, and cover with a washcloth to prevent it from drying out. ​

Place one sheet of dough into the pan, and brush with melted butter.

Fold fillo dough as necessary in order to make it fit in the pan.

Gently brush each layer with the melted butter. Continue to do this until you have used up half of the sheets.

Using a rubber spatula, spread the cooled custard over the fillo sheets.

Cover with the sheets, buttering each as you go.

Slice into squares, or diamonds, and pour any remaining butter over the top.

Bake for 30 minutes, or until golden brown.

Slowly pour syrup all over the pastry, making sure to distribute evenly. Allow to cool before slicing, and don’t forget to share it with your friends!

Galaktoboureko Origin

I’ll never forget when Jenny and I first discovered how similar our food and recipes are. When I shared that my favorite Assyrian dish was dolma (stuffed grape leaves), she replied: “we make the same dish, it’s called Dolmathes!”

I then told her about a dish called “Fasolia” (long bean stew). She nodded knowingly, “Fasolada.” I asked if they made “Kofta” (kabobs). Jenny exclaimed, “Keftethes!”

So when I discovered that there is a Middle Eastern version of this recipe called “Kahi” I was not surprised in the least!

Galaktoboureko Recipe

I thought I was a Greek food expert, thanks to Jenny. Then a friend that I follow on Instagram (Cooking For Fun) shared a recipe for “Galaktoboureko.”

Although I’d never heard of this dessert before, I decided to make some for a women’s church event that I attended last night. I guess it was a big hit because I came home with an empty platter!

You may also enjoy the following recipes: Easy Spanakopita, Qamardeen,  Zalabia (Mini Funnel Cakes), Middle Eastern Baklava, and Muakacha (Fillo Delights).

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