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    You Are Here Home » Sweets Recipes

    Published: Jun 25, 2017 Updated: Apr 3, 2020 by Hilda Sterner | This post may contain affiliate links 9 Comments

    Galaktoboureko Recipe (Custard-Filled Fillo Dough)

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    filo delight

    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. Finally, sweet syrup is drizzled all over it. Let's just say it's to die for!

    GALAKTOBOUREKO custard filled Fillo on a white plate

    About This Recipe

    I'll never forget when my best friend Jenny and I first discovered how similar Greek and Assyrian recipes were.

    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!"

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

    When I discovered that there is a Middle Eastern version of this recipe called "Kahi" I was not surprised in the least!

    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!

    How to Make This Recipe

    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.

    custard filling being whisked in a saucepan

    Place in the refrigerator to cool.

    Syrup

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

    sugar in a saucepan

    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 ½ 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. â€‹

    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.

    Fillo Dough layered in butter

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

    unbaked galaktoboureko (filo dessert) in a baking dish

    Bake for 30 minutes, or until golden brown.

    baked galaktoboureko recipe

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

    Baked Fillo Dough with custard inside

    Expert 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.

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    Love this recipe? Please leave a 5-star 🌟🌟🌟🌟🌟rating in the recipe card below & a review in the comments section further down the page.

    Stay in touch with me through social media @ Instagram, Pinterest, TikTok, and Facebook. Don't forget to tag me when you try one of my recipes!

    📖 Recipe

    GALAKTOBOUREKO custard filled Fillo on a white plate

    Galaktoboureko or Kahi (Buttery Fillo Dough with Custard Filling)

    A flaky International dessert of fillo dough, filled with a creamy custard filling.
    4.80 from 5 votes
    Print Pin Rate
    Course: Dessert
    Cuisine: Assyrian, Greek, Middle Eastern
    Prep Time: 40 minutes minutes
    Cook Time: 45 minutes minutes
    Total Time: 1 hour hour 25 minutes minutes
    Servings: 24 people
    Calories: 223kcal

    Ingredients

    Filling:

    • 4 cups whole milk
    • 2 large eggs
    • 2 teaspoon vanilla
    • â…› teaspoon salt
    • â…” cup sugar
    • â…” cup semolina
    • 1 tsp. rose water
    • 2 T unsalted butter

    Other Ingredients:

    • ½ cup butter (8 Tablespoons)
    • 1 package fillo dough
    • ¼ cup toasted and ground almonds or pistachios (optional)

    Syrup:

    • 1 cup water
    • 1 cup sugar
    • ¼ cup honey
    • 5 cardamom pods
    • 1 teaspoon rose water
    • 1 teaspoon lemon juice

    Instructions

    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 ½ cut 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. Sprinkle nuts on top, if using. Allow to cool before slicing, and don't forget to share it with your friends!

      Notes

      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.

      Nutrition

      Calories: 223kcal | Carbohydrates: 33.5g | Protein: 4g | Fat: 8g | Sodium: 155mg | Fiber: 1g
      Tried this Recipe? Please leave A Star Rating!Mention @HildasKitchenBlog or tag #HildasKitchenBlog!

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      1. Margarethe Grintz says

        January 02, 2023 at 7:47 am

        4 stars
        I am just baking the recipe and love galaktoboureko which i order at the greek restaurant. However not being familiar with the amount of layers and also the size of a sheet i was guessing my way through the sizes wildly. When it is out of the oven i will know more. Wish meluck!

        Reply
        • Hilda Sterner says

          January 02, 2023 at 9:32 am

          Good luck!

          Reply
      2. Dawn says

        April 03, 2021 at 10:52 pm

        I am in love with your website...

        I also live in a small-ish town in Montana (and can't wait to try the kataifi!

        I saw this dessert on a menu in Billings, but they were sold out. The description was for lemon, so I am wondering to sub on this recipe if it is one to one for the rose?
        Thanks!

        Reply
        • Hilda Sterner says

          April 04, 2021 at 7:01 pm

          Hi Dawn, thank you so much! I'm glad you're enjoying the website. Where in Montana are you, if you don't mind me asking. I've never made this with lemon, but I would start with 1 teaspoon and then taste it to see if you need to add more. Good luck!

          Reply
          • Dawn says

            April 04, 2021 at 10:14 pm

            In the capital city! Just visited Billings and no place to buy kataifi so I'm looking forward to trying your recipe!

            Reply
            • Hilda Sterner says

              April 05, 2021 at 6:34 am

              Oh cool, that's where our Montana journey started. Good luck!

              Reply
      3. Jennifer says

        December 31, 2020 at 10:44 am

        Hi Hilda,

        This looks great!

        Quick question, when do we add the nuts?

        Thank you 🙂

        Reply
        • Hilda Sterner says

          December 31, 2020 at 10:58 am

          Whoops, I don't know how I missed adding that part. I just updated the instructions, but basically, you'd sprinkle them on top after adding the syrup. Thank you!

          Reply
          • Jennifer says

            December 31, 2020 at 12:15 pm

            Wonderful, thank you Hilda!

            Have a great New Years Eve!

            Reply

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