Baklava Boureko – Where Two Traditions Meet

Some recipes are born from tradition, others from imagination—and sometimes, the most beautiful ones come from both.

Baklava Boureko is just that. A sweet symphony where the rich, nutty soul of baklava meets the silky, comforting embrace of galaktoboureko.

No layers of phyllo to fuss over, just the toasted crunch of nuts and golden crumbled phyllo forming the base, topped with a smooth semolina custard that feels like a hug from Yiayia herself. And of course, everything is brought together with a fragrant syrup that whispers of cinnamon sticks, citrus peel, and Sunday afternoons at the kitchen table.It’s not quite baklava, not quite galaktoboureko—it’s both, and it’s something entirely its own.

A dessert that tells a new story, while still carrying the soul of the old ones.

Perfect for gatherings, celebrations, or just because you want to bring the scent of a Greek kitchen into your home.

I call it Baklava Boureko—a sweet invention, rooted in memory, layered in love.

Baklava Galaktoboureko (No Phyllo Layers – With Nutty Phyllo Base & Galaktoboureko Custard)

A nostalgic fusion of baklava and galaktoboureko, reimagined in a creamy dessert. A crunchy base of toasted nuts and smashed phyllo holds a luscious semolina custard, all soaked in fragrant syrup.

Buy the ingredients

For the Nut & Phyllo Base

2 cups walnuts, finely chopped

1 cup pistachios or almonds, finely chopped (optional mix)

1 tsp ground cinnamon

¼ tsp ground cloves

4–5 sheets phyllo dough sheets, crumbled into small flakes

4 tbsp melted butter

2 tbsp honey

For the Galaktoboureko Custard Layer

1 liter full-fat milk

100g fine semolina (about ½ cup)

120g sugar (about ½ cup + 1 tbsp)

2 eggs + 2 egg yolks

1 tsp vanilla extract

Zest of 1 lemon or orange (optional)

2 tbsp butter

For the Syrup

1 cup sugar

¾ cup water

1 tbsp lemon juice

1 strip of lemon or orange peel

1 small cinnamon stick

1 tbsp honey (added after boiling)

Directions

Prepare the Base: Preheat oven to 180°C (350°F).

Toast the crumbled phyllo on a baking tray for 10–12 minutes, stirring occasionally, until golden and crisp.

Mix toasted phyllo flakes with chopped nuts, spices, melted butter, and honey until well combined.

Press the mixture firmly into a greased or parchment-lined rectangular baking dish (approx. 9×13 inch).

Bake the base for 10 more minutes to bind and lightly roast. Set aside.

Make the Custard:Warm the milk with half the sugar and zest in a saucepan.

In a separate bowl, whisk semolina, eggs, yolks, vanilla, and the rest of the sugar.

Slowly add warm milk to the egg mixture while whisking (tempering), then pour everything back into the pot.

Stir continuously over medium heat until thick and creamy. Remove from heat and stir in butter.

Assemble & Bake:Pour the hot custard over the nutty phyllo base.

Bake at 170°C (340°F) for 25–30 minutes, until lightly golden on top and just set.Let it cool slightly.

Make the Syrup:Simmer sugar, water, lemon juice, peel, and cinnamon stick for 7–8 minutes.Remove from heat, stir in honey, and cool slightly.

Finish:Pour syrup evenly over the warm dessert.Let it soak, cool completely, then refrigerate for a few hours.

Optional Topping:Crushed pistachios, a dusting of cinnamon.

This post contains affiliate links. That means I may earn a small commission if you make a purchase through the links, at no extra cost to you. Thank you for supporting my work!

Crockery & ingredients I love using—find them all here! My Mediterranean Greek Pantry