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Traditional Greek Galaktoboureko – Greek Custard Pie

Γαλακτομπουρεκο - Greek Galaktoboureko Greek custard pie
Traditional Greek Galaktoboureko - Greek Custard Pie

Traditional Greek Galaktoboureko – Greek Custard Pie

Recipe by George Zolis
5.0 from 1 vote

Indulge in the heavenly flavors of Greece with our homemade Galaktoboureko recipe! This traditional Greek custard pie is a true delight for your senses, featuring layers of buttery phyllo pastry enveloping a rich and creamy custard filling. Perfected with a drizzle of aromatic syrup infused with cinnamon and lemon, each bite is a symphony of sweet and tangy notes that will transport you to Greece. With our easy-to-follow instructions, you’ll be whipping up this irresistible dessert in no time, impressing family and friends with your culinary prowess. Dive into a slice of Greek tradition and treat yourself to the indulgent pleasure of homemade Galaktoboureko today!

Course: DessertCuisine: GreekDifficulty: Easy


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Ingredients for the Greek Galaktoboureko

  • For the Syrup
  • 3 cups Water

  • 4 cups Sugar

  • Juice of half a Lemon

  • 2 Cinnamon Sticks

  • For the Custard
  • 1000 ml Milk

  • 200 ml Heavy Cream

  • 5 Egg Yolks

  • 160 g Sugar

  • 170 g Coarse Semolina

  • 1 pinch Salt

  • 1 tsp Vanilla extract (or 2 Vanillins)

  • 100 g Butter

  • To Assemble
  • 450 g Phyllo Sheets (1 pack)

  • 250 g Butter (melted)


  • Baking Pan 25x35cm - Ταψί 25x35 εκ.Baking Pan 25x35cm
    (10×14 inches)

How to make Greek Galaktoboureko

  • For the Syrup
  • In a pot, add the water, sugar, cinnamon sticks, lemon juice, and mix.
  • Place the pot over heat and bring the mixture to a boil. Then simmer the syrup for 3 minutes.
  • Allow the syrup to cool.
  • For the Custard
  • In a pot, add the milk, heavy cream, egg yolks, sugar, semolina, a pinch of salt, and mix.
  • Place the pot over medium heat and stir constantly until the milk is well heated and thickens. Once the mixture thickens, remove from heat.
  • Add the butter and vanilla, and mix well.
  • To Assemble
  • Cut the phyllo sheets in half.
  • Brush a 25×35 cm (10×14 inches) baking pan with melted butter.
  • Layer 6 phyllo sheets in the baking pan, creating a nest. Always sprinkle each phyllo sheet placed in the pan with drops of melted butter.
  • Place some phyllo sheets in the center of the pan and brush them with butter.
  • Pour the custard into the pan and spread it evenly.
  • Then, fold the phyllo sheets over to cover the custard and sprinkle with melted butter.
  • Layer the remaining phyllo sheets on top and brush them with melted butter.
  • Using a brush dipped in butter, tuck the edges inward, pressing the sheets.
  • Place the pan in the freezer for 10 minutes.
  • Score the galaktoboureko into portions and brush with butter on top.
  • Sprinkle the galaktoboureko with a little water.
  • Preheat the oven to 160 C (320 F) and bake for about 70 minutes.
  • Once removed from the oven, pour the syrup over the galaktoboureko and let it absorb for 30 minutes.

Nutrition Facts

12 servings per container


  • Amount Per Serving% Daily Value *
  • Total Fat 43.5g 67%
    • Saturated Fat 24.1g 120%
  • Cholesterol 608mg 203%
  • Sodium 3513mg 147%
  • Amount Per Serving% Daily Value *
  • Potassium 199mg 6%
  • Total Carbohydrate 66.5g 22%
    • Dietary Fiber 9.2g 36%
    • Sugars 46.8g
  • Protein 11.4g 22%
  • Calcium 27%
  • Iron 16%
  • Vitamin D 352%

* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.