Galaktoboureko - Greek Custard Pie

Galaktoboureko is a heavenly delicious semolina custard pie with filo and syrup. One of the most popular and classic Greek desserts!

We love Galaktoboureko in Greece. It's as popular as Baklava and it is served in most celebrations or gatherings.

Table Of Contents

• What Is Galaktoboureko
• How To Make
• TIPS
• Serving
• Storing
• Recipe

What Is Galaktoboureko

This delicious Greek custard dessert is creamy and buttery. With a thick and fluffy semolina cream center, a crunchy phyllo topping, and a soft syrup-soaked phyllo base.

It's lightly flavored with just a hint of lemon, vanilla, and cinnamon. However, what gives Galaktoboureko its distinct flavor, is the butter!

In a Galaktoboureko recipe, we use lots of butter, both in the cream and in between the layers of phyllo. And this in combination with the syrup gives it a caramelized sweet flavor. And yes, it is very sweet (like most Greek desserts actually).

How To Make

To make Galaktoboureko begin by making the syrup. Because the syrup needs to be cool, at room temperature when added to the hot custard pie.

Next, make the cream. Heat milk, sugar, and vanilla, and pour this mixture slowly into beaten eggs (just like when making custard cream), then pour the mixture back into the pot and slowly add in the semolina. Cook until the cream thickens and then set aside to cool slightly before mixing in the butter.

Brush a round pan with melted butter and start layering phyllo sheets in it, brushing with melted butter in between to create a base. Pour in the cream and then top with more phyllo. Score the pie and bake it for about an hour or so, until golden and crispy.

Once you get it out of the oven ladle the cooled syrup over the pie.

The Syrup

The syrup for Galaktoboureko is a thick sugar syrup. It's lightly flavored with a stick of cinnamon and a lemon peel. You can use an orange peel or slice as well if you like.

You May Also Like These:

• Galatopita - Baked Semolina Milk Pie
• Creamy Semolina Pudding
• Politiko Dessert- Semolina Cake With Cream
• Ekmek Kataifi - Shredded Phyllo And Cream Dessert

The Semolina Custard Cream

To make the semolina custard cream I'm using two types of semolina. Both fine and coarse. Coarse semolina gives a crumblier fluffier texture while fine semolina gives a more uniform denser body. In most Galaktoboureko recipes only fine semolina is used. So you can definitely skip using two types though I highly recommend you do so!

Other than the semolina all you need to make the cream is milk, eggs, sugar, and a little bit of vanilla extract.

TIPS

1. Make the syrup one day ahead. Bring to a boil for one minute the next day and then allow to cool again. This is a little trick that helps thicken the syrup to perfection!
2. Use good quality butter. It's the Alpha and Omega in this recipe!
3. Ruffle that phyllo! It's what makes it extra crunchy.
4. Ladle the syrup slowly over the pie giving it a few seconds time to absorb it.
5. Allow the phyllo custard pie to cool completely before refrigerating.
6. Bake at the lowest rack of the oven so it won't color too quickly on top.
7. Bake long and slow until very crispy on top. If your oven is too strong drop down the temperature 10 degrees or so.
8. Don't overcook the cream on the stovetop as it's going to get baked in the oven as well. Cook it just until it thickens.

Serving

You can serve Galaktoboureko at room temperature or cold from the fridge. This dessert has it all so you don't need anything to serve it with.

It's a very filling dessert so unless you can eat like a Greek, you may want to skip serving it after dinner and enjoy it with a cup of coffee instead!

Storing

You can store Galaktoboureko in the fridge for up to 6-7 days without spoiling.

Recipe