Easy Galaktoboureko Recipe
This easy Galaktoboureko recipe is a classic, traditional Greek custard dessert encased in crispy phyllo dough and drenched in an aromatic syrup.
Servings 8 large or 16 small pieces
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!
Notes
*The amount of syrup for this dessert is what’s traditionally used and the sweetness is not overpowering. However, if you prefer less syrup, I suggest pouring a little syrup over the dessert. Then wait for it to be absorbed and taste it to see if you want more syrup or not.
**When refrigerated, the phyllo dough will soften and lose its crunchiness, but it’ll still taste great.
Picture Tutorial & Tips
I have a detailed picture tutorial in my post to help you out with each step of the recipe as well as lots of tips to ensure success.
Baking Measurements
I have used weight measurements for all the recipes on this website. Even though I have also included American volume measurements for convenience, I highly recommend using a digital kitchen scale to weigh all ingredients for the most accurate measurements. Digital kitchen scales are more precise than cups, which is so important in baking, and they give the most accurate, consistent results. Happy baking!
© Pastry Wishes
