Traditional Greek Galaktoboureko – Greek Custard Pie
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!
12
servings30
minutes1
hour10
minutes300
kcal1
hour40
minutesKeep the screen of your device on
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)
Equipment
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
Calories669
- 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.