Traditional Greek Galaktoboureko – Greek Custard Pie
12
servings30
minutes1
hour10
minutes300
kcal1
hour40
minutesIndulge 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!
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Ingredients for the Greek Galaktoboureko
- For the Syrup
3 cups 3 cup Water
4 cups 4 cup Sugar
Juice of half a Lemon
2 2 Cinnamon Sticks
- For the Custard
1000 ml 34 fl oz Milk
200 ml 7 fl oz Heavy Cream
5 5 Egg Yolks
160 g 3/4 cup Sugar
170 g 1 cup Coarse Semolina
1 pinch 1 pinch Salt
1 tsp 1 tsp Vanilla extract (or 2 Vanillins)
100 g 3.5 oz Butter
- To Assemble
450 g 15.9 oz Phyllo Sheets (1 pack)
250 g 8.8 oz 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.
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Nutrition Facts
12 servings per container
- Amount Per ServingCalories669
- % Daily Value *
- Total Fat
43.5g
56%
- Saturated Fat 24.1g 120%
- Cholesterol 608mg 203%
- Sodium 3513mg 153%
- Potassium 199mg 5%
- Total Carbohydrate
66.5g
24%
- Dietary Fiber 9.2g 33%
- Total Sugars 46.8g
- Protein 11.4g 22%
- Calcium 27mg 3%
- Iron 16mg 89%
- Vitamin D 352mcg 1761%
* 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.