Galaktoboureko is a delicious Greek dessert made with creamy custard wrapped in layers of crispy phyllo dough, typically soaked in a syrup.

For a fun twist, you can make Galaktoboureko rolls, which are individual portions of this tasty dessert.

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

For the Custard:

1 cup semolina flour, 160gr

4 cups whole milk

¾ cup sugar

4 large eggs

2 teaspoons vanilla extract

Zest of 1 lemon

1 tablespoon butter

For the Syrup:

1 ½ cups sugar

1 cup water

1 tablespoon lemon juice

1 cinnamon stick

A few lemon slices (optional)

For the Phyllo Dough:

12 sheets of phyllo dough (thawed if frozen)

½ cup melted butter (for brushing)

Directions

1. Make the Custard:

In a large saucepan, heat the milk over medium heat.

Gradually add the semolina and sugar, stirring constantly to prevent lumps.

Cook until the mixture thickens (about 5–7 minutes).

Remove from heat, and slowly whisk in the beaten eggs.

Stir in the vanilla extract, lemon zest, and butter.

Let the custard cool slightly.

2. Prepare the Phyllo:

Preheat your oven to 350°F (175°C).

Take a sheet of phyllo dough and place it on a clean work surface. Brush it with melted butter.

Place another sheet of phyllo on top and brush again with butter.

Repeat this for two more sheets (total 4 sheets).

3. Assemble the Rolls:

Cut the layered phyllo into rectangles (about 5 x 7 inches).

Place 2–3 tablespoons of the custard mixture on one end of each rectangle.

Roll up the phyllo, folding the sides in, to create a tight roll.

Repeat the process with the remaining phyllo and custard.

4. Bake:

Place the rolls on a baking sheet, seam-side down.

Brush the tops with more melted butter.

Bake for 30–35 minutes, or until the rolls are golden and crisp.

5. Make the Syrup:

While the rolls are baking, combine the sugar, water, lemon juice, cinnamon stick, and lemon slices in a saucepan.

Bring to a boil, then reduce the heat and simmer for about 10 minutes, until slightly thickened.

Remove from heat and discard the cinnamon stick and lemon slices.

6. Finish:

As soon as the rolls come out of the oven, pour the warm syrup over them.

Allow them to absorb the syrup for at least 30 minutes before serving.

Enjoy your Galaktoboureko rolls warm or at room temperature!

1 cup semolina = 160 grams¾ cup sugar = 150 grams4 cups milk = 960 grams