International Cuisine > Greek Cuisine > Desserts (Greek) > Galaktoboureko Recipe

Traditional Greek Galaktoboureko: A Custard Dream

Indulge in the rich, creamy, and utterly irresistible Galaktoboureko, a classic Greek custard pie baked to golden perfection. This detailed recipe guides you through each step, ensuring a delicious and authentic result.

Prep Time
45 minutes
Cook Time
50-60 minutes
Servings
8-10
Ingredients
  • 1 package (approx. 450g) Phyllo Dough
  • 250 g, melted Unsalted Butter
  • 1.5 liters Milk
  • 200 g Semolina (fine)
  • 250 g Sugar
  • 4 large Eggs
  • 1 teaspoon Vanilla Extract
  • 1 teaspoon Lemon Zest
  • for dusting null Ground Cinnamon
  • 200 ml Water
  • 200 g Sugar (for syrup)
  • 1 tablespoon Lemon Juice

Preparing the Phyllo Dough

Begin by thawing the phyllo dough according to package directions. This is crucial to prevent tearing. Once thawed, gently unroll the dough and keep it covered with a slightly damp cloth to prevent it from drying out as you work.

Preparing the Syrup

In a saucepan, combine water and sugar. Bring to a boil over medium heat, stirring until the sugar dissolves completely. Reduce heat and simmer for 5 minutes. Stir in lemon juice and remove from heat. Let the syrup cool completely.

Making the Custard

In a large saucepan, combine milk, semolina, and sugar. Whisk constantly over medium heat to prevent lumps from forming. Continue stirring until the mixture thickens into a custard-like consistency. This should take about 10-15 minutes.

Remove the saucepan from the heat. In a separate bowl, whisk the eggs lightly. Gradually whisk a small amount of the hot custard into the eggs to temper them. Then, pour the egg mixture into the saucepan with the remaining custard and stir well to combine. Add vanilla extract and lemon zest. Mix until well combined.

Assembling the Galaktoboureko

Preheat your oven to 180°C (350°F). Brush a 9x13 inch baking dish generously with melted butter. Layer about half of the phyllo sheets in the baking dish, brushing each sheet with melted butter before adding the next. Make sure the phyllo sheets overhang the edges of the dish.

Pour the custard filling evenly over the phyllo layer. Fold the overhanging phyllo sheets over the custard filling. Top with the remaining phyllo sheets, brushing each sheet with melted butter. Tuck the edges in neatly.

Baking the Galaktoboureko

Using a sharp knife, score the top layer of phyllo dough into diamond or square shapes. This will help release steam during baking. Brush the top generously with melted butter. Bake in the preheated oven for 50-60 minutes, or until the phyllo is golden brown and the custard is set.

Finishing Touches

Once the Galaktoboureko is baked, remove it from the oven and immediately pour the cooled syrup evenly over the top. Let it sit for at least 2 hours to allow the syrup to soak in completely. Dust with ground cinnamon before serving. Cut into squares or diamonds and serve warm or at room temperature.

Nutrition Facts (Estimated per 100g)

  • Calories: Approximately 250-300 kcal
  • Fat: 15-20g
  • Saturated Fat: 10-12g
  • Carbohydrates: 25-30g
  • Sugar: 15-20g
  • Protein: 4-5g
Note: These values are estimates and can vary based on specific ingredients and portion sizes.

Other Important Considerations for Nutrition

Galaktoboureko is a rich dessert with a significant amount of sugar and fat. Enjoy it in moderation as part of a balanced diet. Consider using lower-fat milk to reduce the fat content slightly. Individuals with diabetes should be mindful of the sugar content and adjust their intake accordingly.

← Traditional Greek Dolmades: Stuffed Grape Leaves Traditional Greek Pastitsio →

FAQ

  • Can I use pre-made custard?

    While it's possible, using homemade custard will result in a much richer and more flavorful Galaktoboureko. The semolina-based custard is essential to the authentic texture and taste.
  • How do I prevent the phyllo from becoming soggy?

    Brush each layer of phyllo with enough melted butter. This creates a barrier that helps prevent the custard from soaking into the dough too much. Also, ensure the syrup is cooled before pouring it over the baked Galaktoboureko.
  • Can I make this ahead of time?

    Yes, you can make Galaktoboureko a day ahead of time. Store it in the refrigerator after it has completely cooled. Bring it to room temperature or warm it slightly before serving.
  • What if my phyllo dough tears?

    Don't worry too much about small tears. Simply brush the torn pieces with butter and continue layering. The multiple layers will hide any imperfections.