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The dessert, Mediterranean

Galaktoboureko (Greek custard phyllo pie)

Galaktoboureko is a Greek dessert for 6 people, crisp phyllo over a lemon scented semolina custard, soaked in a cinnamon syrup. It takes 60 minutes of active work and is made entirely the night before, at a cost of about €1.70 per person. Success depends on one rule, pour the cold syrup over the hot pie as soon as it comes out of the oven.

A Greek galaktoboureko, crisp phyllo over a semolina custard with a lemon syrup that scents the whole thing.

Galaktoboureko (Greek custard phyllo pie)
For
6 people
Work
1 h
Total time
3 h 20
Prep
Prepared the day before
Difficulty
Medium
Cost per person
€1.70
Calories per person
520 kcalcalculated by Kiloach, your weight coach

Galaktoboureko pairs two textures that rarely meet on the same plate, the dry crackle of golden phyllo layers and the barely set softness of a lemon custard underneath. A cinnamon and lemon syrup ties everything together, soaking in just enough without turning the top soggy. It reads as fragrant rather than overly sweet, a welcome ending after a heavy meal.

This pie works well for a dinner party or a family gathering because you make it the night before and slice it ahead, leaving nothing to do but set it on the table with coffee. It fits any season, just as comfortable after a light summer dinner as in the middle of a rich winter menu, and kids tend to love it as much as adults do.

The schedule

What happens when, so you can be with your guests instead of in the kitchen.

  1. The day before 5 steps, 1 h
  2. The same day Nothing to do
  3. Before the guests arrive Nothing to do
  4. When it's time to serve 1 step

Make everything the night before, from the custard to assembling and baking the pie, then pour the cold syrup over the hot pie straight out of the oven and let it cool fully. On the day, just keep the pie chilled until serving time, there is nothing left to cook. Right before serving, cut it into squares and bring it to room temperature or just slightly warm.

The ingredients

6 people

Frozen foods

  • Phyllo pastry 400 g

Dairy

  • Melted butter 150 g
  • Whole milk 1 l
  • Eggs 4
  • Butter for the custard 40 g

Pantry

  • Fine semolina 150 g
  • Sugaroften in the pantry 150 g
  • Vanilla extractoften in the pantry 2 tsp
  • Sugar for the syrupoften in the pantry 300 g
  • Wateroften in the pantry 25 cl
  • Cinnamon stickoften in the pantry 1

Fruits and vegetables

  • Organic lemon 1

Allergens Gluten, Lactose, Eggs

The recipe, moment by moment

The day beforeWhat's better after resting overnight in the fridge.

  1. Heat the milk with the semolina and sugar, stirring until it thickens, then off the heat stir in the butter, vanilla, and lemon zest. 15 min

    Pour the semolina in a steady stream while stirring, to avoid lumps.

  2. Let the custard cool to lukewarm, then whisk in the beaten eggs.

    If the custard is too hot the eggs will cook, wait until it is lukewarm.

  3. Butter a baking dish, lay down half the phyllo sheets brushing each with melted butter, pour in the custard, and cover with the remaining buttered phyllo.

    Cover the unused sheets with a damp towel, phyllo dries out within minutes.

  4. Score the top into squares without cutting through to the custard, and bake at 170°C until the phyllo is golden. 45 min

    Score it now, later the crisp phyllo will shatter into pieces instead.

  5. Bring the water, sugar, cinnamon, and lemon juice to a boil for 10 minutes, let cool, then pour over the hot pie.

    The syrup must be cold and the pie hot, that is the rule for this dessert.

When it's time to serveThe final touches, right in front of your guests.

  1. Keep chilled until serving, then cut into squares.

    Serve at room temperature or slightly warm, the flavor comes through better.

Our tips to get it right

  • Work fast with the phyllo sheets, they dry out and crack the moment they hit the air, so have your melted butter and pastry brush ready before you open the package.
  • Zest the lemon before juicing it for the syrup, so the same fruit flavors both the custard and the syrup without any waste.
  • Let the semolina custard cool down well before whisking in the beaten eggs, otherwise they scramble into small lumps and the texture loses its smoothness.

The variations

  • Swap the whole milk for almond or soy milk for a lactose free version, the custard will be a touch lighter but still sets well.
  • Add a splash of orange blossom water to the syrup in place of some of the lemon juice for a more floral note.
  • For a quicker version, use a store bought syrup or cut the syrup simmering time down to 5 minutes, the result stays close to the original.

What to serve it with

  • A strong Greek coffee
  • A citrus salad as a light starter
  • A cup of cinnamon tea

Storage

Galaktoboureko keeps for 2 to 3 days in the refrigerator in a sealed container or under plastic wrap. It does not freeze well since the phyllo loses its crispness once thawed. Take it out a bit before serving so it is not ice cold.

Questions about this recipe

Can you use brick pastry instead of phyllo?

Brick pastry is thicker and less flaky, so the result will be less crisp and denser. If it is all you have, use fewer sheets to keep the base from getting too heavy.

Why does the top shatter into pieces when you cut it?

That happens when the squares were not scored before baking, while the phyllo was still pliable. Always score the top into squares right before the pie goes into the oven, never after baking.

Can you double the recipe for more guests?

Yes, use a larger dish and keep the same custard thickness, but add 10 to 15 minutes to the baking time. Check that the top is well browned before taking it out.

Is this dessert good for kids?

Yes, galaktoboureko is not overly sweet or strongly spiced, the cinnamon stays subtle in the syrup. Kids especially like the contrast between the crisp phyllo and the soft custard.

Can a galaktoboureko be made ahead?

Yes, it's even recommended. The recipe needs 1 h of work in total, split up like this, the day before, 5 steps, when it's time to serve, 1 step.

How long does it take to make a galaktoboureko?

Allow 3 h 20 in total, including resting and cooking time, of which 1 h is actual work. The recipe is rated "medium".

How many calories are in a galaktoboureko?

About 520 kcal per person, for a recipe meant for 6 people. The calories are calculated by Kiloach, your kilo coach, the app that partners with Mon Chou.

How much does a galaktoboureko cost?

About €1.70 per person, that's €10.20 for 6 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains gluten, lactose, eggs. Remember to ask your guests about their allergies before putting your menu together.

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