Greek Galaktoboureko is a luscious dessert that combines creamy custard with golden, syrup-soaked phyllo layers. Its velvety texture melts in your mouth, while the crisp pastry adds a delightful crunch.
Infused with aromatic vanilla and citrus, every bite is a harmonious blend of sweet and tangy flavors. Perfect for special occasions or a comforting treat, this dessert is worth the 1 hour 30 minutes of baking time.
With just 45 minutes of prep, you can create this show-stopping dessert that impresses with its elegance and simplicity. The rich custard, fragrant syrup, and flaky phyllo create a symphony of textures and tastes.
Whether you’re a seasoned baker or a beginner, this recipe promises a rewarding experience and a dessert that will leave everyone craving more.
Ingredients for Greek Galaktoboureko
- For the Syrup:
- 2 cups (16oz/450g) granulated sugar
- 1 ½ cups (12floz/340ml) water
- ⅔ cup (7½oz/213g) honey (use a good-quality honey for best flavor)
- 1 teaspoon cinnamon
- Zest of one lemon
- For the Custard:
- 2 ¼ cups (18floz/507ml) whole milk
- 1 ¼ cups (10floz/282ml) heavy cream
- ½ cup (4oz/115g) plus ¼ cup (2oz/57g) granulated sugar (divided)
- ¾ cup (4 ½ oz/128g) semolina (fine grain works best)
- ½ cup (4oz/115g) cold butter (diced)
- 2 teaspoons vanilla extract
- 1 teaspoon lemon zest
- 4 large eggs
- For the Pastry:
- 1 pound (16oz/450g) phyllo dough (keep covered with a damp towel to prevent drying)
- 1 cup (8oz/225g) butter (melted, for brushing)
Step-by-Step Instructions
- Make the Syrup: In a medium saucepan, combine sugar, water, honey, cinnamon, and lemon zest. Heat and stir until the sugar dissolves. Transfer to a measuring cup with a pour spout and let cool completely.
- Make the Custard: In a saucepan, bring milk, cream, and ½ cup (4oz/115g) sugar to a boil. Immediately add semolina and whisk continuously for about 5 minutes until thickened (use a whisk to avoid lumps). Remove from heat, stir in butter, vanilla, and lemon zest. Let cool until warm (about 10 minutes).
- In a large bowl, beat eggs and the remaining ¼ cup (2oz/57g) sugar with an electric mixer until fluffy. Gradually add the cooled semolina mixture and mix until well combined. Set aside.
- Assemble the Pastry: Preheat the oven to 350°F (180°C). Unroll phyllo dough and cover with a damp towel to prevent drying.
- Lightly brush a 9×13-inch (23x33cm) pan with melted butter. Lay a sheet of phyllo dough in the pan, allowing excess to hang over the sides. Brush lightly with butter. Repeat until you have 10 layers, each brushed with butter.
- Spread the custard evenly over the phyllo layers. Fold the excess dough over the custard to seal.
- Top with the remaining phyllo sheets, brushing each layer with butter and allowing excess to hang over the edges. Tuck the excess dough into the edges to seal the custard. Generously brush the top with butter.
- With a sharp knife, cut the pastry into 12 equal portions. Bake for 1 ½ hours, or until the pastry is a deep golden brown.
- Remove from the oven and immediately pour the cooled syrup evenly over the hot pastry. Let the syrup soak in for at least 4 hours before serving. Store leftovers in the refrigerator for up to 3 days.
Serving Suggestions for the Perfect Galaktoboureko
Serve your Greek Galaktoboureko at room temperature for the best texture and flavor. Pair it with a dusting of powdered sugar or a dollop of whipped cream for an extra touch of sweetness.
For a refreshing contrast, add a side of fresh berries or a scoop of vanilla ice cream. It’s perfect as a dessert for special occasions or a sweet treat with your afternoon coffee.
Storage and Reheating Tips
Store leftover Galaktoboureko in an airtight container in the refrigerator for up to 3 days. To maintain its crispiness, avoid covering it tightly with plastic wrap. If you prefer it warm, reheat individual portions in the oven at 300°F (150°C) for 5-10 minutes. Avoid microwaving, as it can make the pastry soggy.
Time-Saving Tips for Busy Bakers
To save time, prepare the syrup and custard a day ahead and store them in the refrigerator. When ready to assemble, let the custard come to room temperature and reheat the syrup slightly if it’s too thick. Use pre-buttered phyllo sheets if available, or work quickly to keep the dough from drying out while assembling.
Common Questions Answered
Can I use a different type of milk? Whole milk is recommended for its richness, but you can substitute with 2% milk if needed. What if I don’t have semolina? Fine cornmeal can be used as a substitute, though the texture may vary slightly. How do I prevent the phyllo from tearing? Keep it covered with a damp towel and handle it gently while brushing with butter.
Special Notes for Success
Ensure the syrup is completely cool before pouring it over the hot pastry—this step is crucial for achieving the perfect texture. Use a sharp knife to cut the pastry before baking to prevent cracking. For a golden, crispy top, generously brush the final layer of phyllo with melted butter. Patience is key—let the syrup soak in for at least 4 hours before serving!
How to Make Greek Galaktoboureko
Ingredients
For the syrup
- 2 cups granulated sugar 16oz/450g
- 1 ½ cups water 12floz/340ml
- ⅔ cup honey 7½oz/213g
- 1 teaspoon cinnamon
- Zest of one lemon
For the Custard
- 2 ¼ cups whole milk 18floz/507ml
- 1 ¼ cups heavy cream 10floz/282ml
- ½ cup granulated sugar 4oz/115g
- ¼ cup granulated sugar 2oz/57g
- ¾ cup semolina 4 ½ oz/128g
- ½ cup cold butter 4oz/115g, diced
- 2 teaspoons vanilla extract
- 1 teaspoon lemon zest
- 4 large eggs
For the Pastry
- 1 pound phyllo dough 16oz/450g
- 1 cup butter 8oz/225g, melted
Instructions
- Make the Syrup: In a medium saucepan combine the sugar, water, honey, cinnamon, and lemon zest. Heat and stir until the sugar is dissolved and then transfer to a measuring cup with a pour spout and let cool.
- Make the Custard: In a saucepan, bring the milk, cream, and ½ cup (4oz/115g) of the sugar to a boil.
- Immediately add the semolina and whisk until thickened, about 5 minutes. (make sure to use a whisk to avoid any lumps.
- Remove from the heat, stir in the butter, vanilla, and lemon zest and let cool until it is warm but not too hot to touch, about 10 minutes.
- In a large bowl with an electric mixer, beat the eggs and the remaining ¼ cup (2oz/57g) sugar until fluffy, then add the cooled semolina mixture and mix until well combined. Set aside.
- Assemble the Pastry: Preheat the oven to 350°F (180°C).
- Unroll the phyllo dough and cover it with a damp towel.
- Lightly brush a 9×13-inch (23x33cm) pan with butter and lay a sheet of phyllo dough in the pan, allowing the excess to hang over the sides. Brush lightly all over with butter and repeat until you have 10 sheets of phyllo dough, each brushed lightly with butter.
- Spread the custard evenly over the dough and fold the excess dough over the custard.
- Top the custard with the remaining sheets of phyllo, brushing each layer all over with butter and allowing the excess to hang over the edges.
- When you are done, tuck the excess dough into the edges of the pan to seal in the custard and generously brush the top of the pastry with butter.
- With a sharp knife, cut the pastry into 12 equal portions and bake for about 1 ½ hours, until the pastry is a deep golden brown.
- Remove from the oven and immediately pour the cold syrup evenly over the hot pastry. Let the syrup soak into the pastry for at least 4 hours before serving. Store and leftovers in the refrigerator for up to 3 days.
