This easy Galaktoboureko recipe is a classic, traditional Greek custard dessert encased in crispy phyllo dough and drenched in an aromatic syrup.
Galaktoboureko (pronounced ga-la-kto-BOU-re-ko) is one of the most popular of all Greek pastries! It's a traditional Greek custard pie made with phyllo pastry (aka fillo dough) and syrup.
It's similar to another popular Greek dessert with custard I have on the blog called Galatopita (Crustless Greek milk pie), which doesn't have any syrup or phyllo dough and is less sweet.
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"This is the most delicious galaktoboureko I have ever had! The recipe is very easy to follow and the tips are really helpful, too! My family loved it!" ~ Tom
Love Greek food? Ty some of my other traditional recipes, like my koulourakia - Greek Easter cookies, my Melomakarona (Greek Christmas honey cookies), my kourabiedes (Greek butter cookies), my Saragli (baklava rolls), or my pasteli (ancient Greek sesame bars) .
I've been making galaktoboureko for many years. It's definitely a family favorite!
This recipe is so easy, it's practically foolproof!
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What makes this Galaktoboureko recipe stand out
- There is NO semolina flour in it! Traditional Greek Galaktoboureko is made with coarse or fine semolina flour, which is a type of coarse flour made from durum wheat. If you can't find it, no don't worry! This recipe is a whole lot easier to make and the custard has a really smooth, creamy texture.
- No fancy equipment necessary. The only thing you'll need is a whisk and a saucepan.
- Rich, vanilla flavor. I use vanilla bean powder for a more intense vanilla flavor. However, you can still make a wonderful Galaktoboureko with vanilla extract.
- Perfect for entertaining. This traditional Greek dessert is great for a dinner party.
- This recipe WORKS! Even if you’ve never made Galaktoboureko before, you can easily follow my steps, picture tutorials and tips and still feel confident enough to make this amazing Greek dessert. It’s definitely worth the time and effort!
What is Galaktoboureko and what does it taste like?
This Greek pastry dessert is made of 3 parts: phyllo dough, vanilla custard, and flavored syrup. The velvety vanilla custard is baked in buttery layers of golden brown, crispy, phyllo dough. Then the syrup is poured on top and seeps into the pastry, making the dessert soft, moist, and delicately sweet.
What you'll need to make galaktoboureko without semolina
- Eggs & egg yolks - This helps make a creamy, rich custard.
- Melted butter - I use unsalted butter.
- Cornstarch - This helps to thicken the custard.
- Sugar - You'll need granulated sugar.
- Vanilla bean powder or vanilla extract - I love all those tiny black specks of vanilla. For me, vanilla bean powder is a lot more convenient and much easier to use, so it has become a staple in my kitchen! I use it for my easy no-churn vanilla ice cream and my homemade vanilla sugar. If you want, you could scrape the seeds from a vanilla bean. Alternatively, just use vanilla extract. All work fine!
- Milk & heavy cream - Whole milk and heavy cream create a filling with a beautiful, creamy texture.
- Phyllo dough / Fillo pastry sheets - You'll need about 14 phyllo sheets in total (about 15 X 12.5 inches/38 X 32 cm per sheet).
- Lemon juice - This helps prevent the syrup from crystalizing.
- 1 cinnamon stick - This is needed for the syrup.
See the recipe card at the end of the post for quantities.
Equipment you'll need
saucepans
- baking dish or baking pan
- pastry brush
- whisk
How to make Galaktoboureko
step-by-step instructions
First, make the syrup. Put the sugar, water, lemon juice and cinnamon stick in a medium saucepan and bring it to a boil. Let it boil for 4 minutes. Let it cool.
Then, make the custard filling. Add the milk, cream, vanilla and sugar to another saucepan. Heat everything over medium heat.
Now, it's time to temper the eggs. Pour some of the hot milk mixture into the egg mixture and whisk to combine.
Pour the egg mixture back into the saucepan with the cream and whisk on medium heat until it thickens. Take it off the heat and set it aside.
Now it's time to assemble and bake the dessert.
Generously butter the pan. Place a sheet of phyllo in the pan so that it covers the bottom and hangs over a side of the pan. Drizzle melted butter over it.
Add another phyllo sheet on top, but place it across the first sheet, letting it overhang on another side of the pan. Then continue moving clockwise with the remaining sheets so they overhang on all sides of the pan.
Now pour the custard mixture on top and then fold all the sheets over it, one at a time.
Butter each sheet really well as you fold them over.
Use a sharp knife to score the top of the pie. Make sure you don't cut all the way down to the bottom.
Then bake the dessert. When done, remove it from the oven and immediately pour the cooled syrup over it, a ladle at a time. Don't add the syrup all at once. Give the dessert some time to absorb it.
Make-ahead options
You can make the syrup and the custard a day ahead and keep it covered in the refrigerator. Then assemble and bake the dessert the next day.
Storage Tips & Freezing
Galaktoboureko is best served at room temperature, preferably on the same day it was made. If you want to keep it longer than that, you can refrigerate it for up to 4-5 days. Keep in mind that the phyllo dough softens as days pass.
Variations
You can flavor the syrup for a richer or distinctive flavor. Here are a few ideas:
- Add a shot of cognac or Grand Marnier.
- You could also add a teaspoon of food grade rosewater for a more exotic flavor.
- For a citrus overtone, add some lemon zest or orange peel.
Recipe Notes
Pan sizes
The great thing about this recipe is that you don’t really have to worry about pan sizes. This dessert can be made in just about any pan, square, rectangle or round. The only thing you need to remember is that the smaller your pan, the thicker the dessert will be.
For the pictures in this post, I used a 10 x 12 inch (25 X 30 cm) pan, so the pieces were quite thick - about 2.5 inches (6.3 cm). You can easily make it in a 9x13 inch baking dish, too. If I were to use a bigger pan, the dessert would be much thinner, of course. So, it’s really a matter of preference.
Tips for perfect galaktoboureko
- Room temperature ingredients (eggs, milk, cream) are important when making the vanilla custard. The custard will cook evenly and create a smooth and creamy texture.
- The phyllo sheets should be very well-buttered when assembling the dessert.
- The lemon juice in the syrup helps prevent crystals from forming. If crystals form in the syrup, they can make the syrup grainy, so lemon juice helps avoid that.
- You will need to pour the cold syrup on the dessert as soon as it comes out of the oven. If you want, you could make the syrup a day ahead and keep it in the refrigerator.
- You shouldn’t overcook the filling since it will be in the oven for at least an hour. Take it off the heat as soon as it thickens.
- As soon as the filling has thickened, take it off the heat and place some plastic wrap on the surface to prevent a crust from forming. Then let it cool slightly before pouring it in the prepared pan.
- You will need to bake this dessert for 60-80 minutes. However, ovens vary. I suggest checking on it after an hour. It’s ready when the phyllo turns a nice golden brown color, as shown in the pictures.
- I find it’s best to score the top before baking as it will allow the sheets to bake more evenly that way. It also makes it easier to cut into pieces and soak up the syrup.
- Don’t add the syrup all at once. Add a ladle at a time and wait awhile for the dessert to absorb it before adding more.
- After you add the syrup, let the dessert sit for about an hour before serving. This will give it plenty of time to absorb the syrup and develop the flavors. Also, it won’t fall apart because it will have time to solidify a bit as it cools.
- This dessert is best the day it’s made. If you refrigerate it, the phyllo dough will soften and lose its crunchiness, but it’ll still taste great.
Frequently asked questions
Like most traditional Greek recipes, Galaktoboureko has syrup, whereas Bougatsa does not. Bougatsa is a custard dessert that is much thinner and is usually served warm with lots of powdered sugar and ground cinnamon on top. Another difference is that Bougatsa is often served for breakfast, especially in Greece, whereas galaktoboureko is a dessert.
Both Greek desserts are made with phyllo dough and finished with syrup, but they have different fillings. Galaktoboureko has a vanilla custard filling, whereas Baklava has a crunchy, nut filling.
If it's not eaten on the same day you made it, you should refrigerate it for up to about 5 days. The phyllo layers won’t be as crunchy, though.
The best way is NOT to put it in the fridge at all! Refrigeration will soften the phyllo dough. So, if you like it crispy, I suggest keeping it at room temperature and eating it on the same day it’s made.
Although most people I know enjoy it at room temperature or straight out of the fridge, you could reheat it in the microwave a bit if you prefer.
I’ve never tried freezing it before as I think it will get too soggy and fall apart, so I wouldn't suggest it.
More Greek desserts to try!
- Greek Ekmek Kataifi
- Galatopita Greek Milk Pie
- Portokalopita - Greek Orange Phyllo Cake
- Easy Tsoureki - Traditional Greek Easter Bread
- Chocolate Salami – Greek Kormos/Mosaiko (No-bake + Vegan Option)
- Greek Pumpkin Hand Pies - Kolokithopita (Vegan, No Mixer)
- RIZOGALO – GREEK RICE PUDDING (+ Vegan Option)
- Easy Greek Halva Cake
Let me know how this easy Galaktoboureko recipe turns out for you in the comments below! I’d love to hear from you!
Happy Baking!
~Voula
Recipe
Easy Galaktoboureko Recipe
Ingredients
For the syrup
- 2 ½ cups (500 g) white sugar
- 1 cup plus 3 tablespoons (300 ml) water
- juice from half a lemon
- 1 cinnamon stick
For the vanilla custard filling
- 2 ¾ cups (700 ml) milk, at room temperature
- 1 ¼ cup (300 ml) heavy cream, at room temperature
- ½ teaspoon vanilla bean powder OR 2 teaspoons vanilla extract
- ¾ cup plus 1 tablespoon (160 g / 5.6 oz) sugar
- 2 whole eggs, at room temperature
- 6 egg yolks, at room temperature
- ½ cup plus 2 tablespoons (80 g / 2.8 oz) cornstarch
For assembling the pie
- 12-14 phyllo dough pastry sheets thawed according to the instructions on the package (about 15X12 inches per sheet)
- 1 cup (250 g) butter, melted
Instructions
Make the syrup
- Put all the ingredients for the syrup in a small saucepan and bring to a rapid boil. Boil for EXACTLY 4 minutes (I use the timer on my phone). Take it off the heat and set it aside to cool or keep it in the refrigerator (the colder, the better).
Make the vanilla custard filling
- In a small saucepan, heat the milk, cream, vanilla bean powder or vanilla extract and 2 tablespoons of the sugar. Whisk on medium heat to combine, but don't bring to a boil.
- In another bowl, whisk together the remaining sugar, cornstarch, whole eggs and egg yolks.
- Pour some of the hot milk mixture into the egg mixture and whisk to combine.
- Pour the egg mixture into the saucepan with the cream and and whisk on medium heat until it thickens, about 2-4 minutes. When it thickens, take it off the heat and place some plastic wrap on the surface to prevent crusting.
- Meanwhile, preheat the oven to 325°F / 165°C.
Assemble the pie
- Generously butter your pan.
- Place a sheet of phyllo in the pan so that it covers the bottom and hangs over a side of the pan. Drizzle melted butter over it.
- Add another phyllo sheet on top, but place it across the first sheet, letting it overhang on another side of the pan. Then continue moving clockwise with the remaining sheets so they overhang on all sides of the pan.
- When there are no more sheets left, pour the custard filling on top and even it out.
- Fold the sheets over the filling, one at a time, and butter each one well.
- Score the top of the pie.
- Bake for 60-80 minutes, until it's golden brown as shown in the pictures in the post. (Since ovens vary, check on the dessert after an hour)
- When done, remove it from the oven and immediately pour the cooled syrup over it, a ladle at a time. Don't add the syrup all at once. Give the dessert some time to absorb it.*
- Let the dessert sit for about an hour before serving.
- This dessert is best eaten the day it’s made. Store any leftovers in the refrigerator for up to 5 days**.
- Enjoy!
Tom
This is the most delicious galaktoboureko I have ever had! The recipe is very easy to follow and the tips are really helpful, too! My family loved it!
Voula
Thanks, Tom! I'm so glad it worked out well!!!
peggy a dragatis
can I assemble this and refrigerate overnight and then bake it in the morning?
Voula
Hi, Peggy! I have never tried it myself because I think it might make the dessert soggy. If you want to prep ahead and bake it in the morning, I suggest making the syrup and the custard and keeping them in the fridge overnight. Then the next day, all you'd have to do is assemble the dessert with the (thawed) phyllo dough, bake it and add the cold syrup! Hope that helps!
Louise
Crazy question: have you ever made this similar to your Galatopita recipe where the eggs are not tempered? I was thinking this would make things easier for a first timer.
Voula
Hi, Louise! This is not a crazy question at all! Although I haven't tried it without tempering the eggs like in my Galatopita recipe, there's no reason why it shouldn't work! The only reason I temper the eggs is because it's a tried and trusted recipe I've been using from a famous Greek pastry chef, Stelios Parliaros. Next time I make it, though, I'll try it out. I'm curious to see if not tempering the eggs will work! If you try it, please let me know!
Chris. Reddy
What is the shelf and how much sodium
Voula
Hi, Chris! You can keep it at room temperature for a day and then refrigerate it for up to about 5 days. There is no salt in this recipe.