Galaktoboureko is a luscious Greek dessert made with creamy semolina custard wrapped in crisp layers of butter-brushed phyllo dough , all soaked in fragrant citrus syrup. It’s baked to golden perfection — rich, comforting, and perfect for special occasions.
Yields 12 Servings Servings Quarter (3 Servings) Half (6 Servings) Default (12 Servings) Double (24 Servings) Triple (36 Servings) Prep Time 40 minsCook Time 1 hrTotal Time 1 hr 40 minsFor the Custard Filling
1 l whole milk
¾ cup fine semolina
¾ cup granulated sugar
4 large eggs
1 tsp vanilla extract
Zest of 1 lemon or orange
2 tbsp unsalted butter
For the Phyllo Crust
1 package phyllo dough, thawed
1 cup unsalted butter, melted (for brushing)
For the Syrup
1 ½ cups sugar
1 cup water
Zest of ½ lemon
1 tbsp lemon juice
Optional: a cinnamon stick
Make the Syrup First
1
In a saucepan, combine sugar , water , lemon zest , lemon juice , and cinnamon stick (if using).
Bring to a boil, then simmer for 10 minutes .
Remove from heat, discard zest and cinnamon, and let cool completely.
Prepare the Custard
2
Heat milk in a saucepan over medium heat until steaming (not boiling).
In a bowl, whisk eggs , sugar , and semolina until smooth.
Slowly pour in the warm milk while whisking to temper the mixture.
Return everything to the saucepan and cook over medium heat, stirring constantly, until thickened (about 5–8 minutes).
Remove from heat, stir in butter , vanilla , and lemon zest .
Cover custard with plastic wrap touching the surface to prevent a skin and let cool slightly.
Assemble the Galaktoboureko
3
Preheat oven to 350°F (175°C) .
Butter a 9x13-inch (23x33 cm) baking dish.
Layer half the phyllo sheets one by one, brushing each sheet generously with melted butter, and letting edges hang over the sides.
Pour in the custard and smooth the top.
Fold over the overhanging phyllo, then cover with the remaining sheets, again buttering each layer.
Tuck in or trim edges neatly.
Bake
4
Score the top phyllo layers with a sharp knife into desired squares or diamonds — do not cut through the custard.
Bake for 50–60 minutes , or until golden and crisp on top.
Remove from oven and immediately pour cooled syrup evenly over the hot pie.
To Serve
5
Let rest for 1–2 hours to fully absorb syrup.
Serve slightly warm or at room temperature.
Garnish with a dusting of cinnamon or lemon zest if desired.
Variations
6
Add a pinch of mastiha (mastic) or rose water for floral flavor
Use orange zest and juice for a citrusy version
Add a layer of crushed nuts between custard and phyllo for crunch
Pairing Suggestions
7
Drink: Greek coffee, herbal tea, or sweet Muscat wine
After Meal: Ideal after grilled lamb or Mediterranean fish dishes
Ingredients For the Custard Filling
1 l whole milk
¾ cup fine semolina
¾ cup granulated sugar
4 large eggs
1 tsp vanilla extract
Zest of 1 lemon or orange
2 tbsp unsalted butter
For the Phyllo Crust
1 package phyllo dough, thawed
1 cup unsalted butter, melted (for brushing)
For the Syrup
1 ½ cups sugar
1 cup water
Zest of ½ lemon
1 tbsp lemon juice
Optional: a cinnamon stick
Directions Make the Syrup First
1
In a saucepan, combine sugar , water , lemon zest , lemon juice , and cinnamon stick (if using).
Bring to a boil, then simmer for 10 minutes .
Remove from heat, discard zest and cinnamon, and let cool completely.
Prepare the Custard
2
Heat milk in a saucepan over medium heat until steaming (not boiling).
In a bowl, whisk eggs , sugar , and semolina until smooth.
Slowly pour in the warm milk while whisking to temper the mixture.
Return everything to the saucepan and cook over medium heat, stirring constantly, until thickened (about 5–8 minutes).
Remove from heat, stir in butter , vanilla , and lemon zest .
Cover custard with plastic wrap touching the surface to prevent a skin and let cool slightly.
Assemble the Galaktoboureko
3
Preheat oven to 350°F (175°C) .
Butter a 9x13-inch (23x33 cm) baking dish.
Layer half the phyllo sheets one by one, brushing each sheet generously with melted butter, and letting edges hang over the sides.
Pour in the custard and smooth the top.
Fold over the overhanging phyllo, then cover with the remaining sheets, again buttering each layer.
Tuck in or trim edges neatly.
Bake
4
Score the top phyllo layers with a sharp knife into desired squares or diamonds — do not cut through the custard.
Bake for 50–60 minutes , or until golden and crisp on top.
Remove from oven and immediately pour cooled syrup evenly over the hot pie.
To Serve
5
Let rest for 1–2 hours to fully absorb syrup.
Serve slightly warm or at room temperature.
Garnish with a dusting of cinnamon or lemon zest if desired.
Variations
6
Add a pinch of mastiha (mastic) or rose water for floral flavor
Use orange zest and juice for a citrusy version
Add a layer of crushed nuts between custard and phyllo for crunch
Pairing Suggestions
7
Drink: Greek coffee, herbal tea, or sweet Muscat wine
After Meal: Ideal after grilled lamb or Mediterranean fish dishes
Galaktoboureko (Greek Custard Pie in Phyllo with Syrup)
