Have you ever experienced the heavenly delight of Greek Galaktoboureko?

This traditional Greek dessert is a symphony of flavors and textures, bound together in layers of phyllo pastry, creamy custard, and sweet syrup.

Picture this: golden layers of flaky phyllo pastry, delicately wrapped around a velvety custard filling infused with the essence of vanilla and lemon.

Each bite offers a perfect balance of richness and lightness, leaving your taste buds dancing with delight.

But what truly elevates Galaktoboureko to culinary greatness is the syrup. A simple combination of sugar, water, and lemon is transformed into a luscious syrup that bathes the pastry, infusing every layer with sweetness and moisture.

Whether enjoyed warm or chilled, each slice of Galaktoboureko is a journey to the heart of Greece, where tradition meets innovation and culinary mastery reigns supreme.

So next time you’re craving something sweet, why not treat yourself to the irresistible allure of Greek Galaktoboureko? Trust me, your taste buds will thank you.

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

For custard filling
170 g / 5.9oz semolina
200 g / 7oz granulated sugar, divide into 2 parts
500 g / 17.6oz heavy cream
500 g / 17.6oz whole milk
4 eggs
100 g / 3.5oz butter
1 teaspoon vanilla extract
220 g / 7.7oz butter, melted for brushing phyllo
1 package phyllo dough sheets

For syrup
500 g /17.6oz granulated sugar
250 g 8.8oz water
the rind from 1 lemon
1 cinnamon stick

Directions

For the syrup
Combine the sugar, water, cinnamon stick and lemon rind in a pot. Place over heat and bring to a boil

As soon as it comes to a boil, mix with a sponn to make sure the sugar has dissolved completely. The mixture should be translucent.

When ready remove from heat and set aside to cool.

For the custard filling
Beat the eggs along with half the sugar in a mixer for 3-4 minutes.

The mixture needs to become very fluffy and become a light meringue and set aside until needed.

In a pot, add the heavy cream, milk, the remaining sugar, a pinch of salt, 1 teaspoon vanilla extract. Place over medium to high heat and bring to a boil.

As soon as you see that the mixture is bubbling, add the semolina and whisk for about 3-4 minutes until it thickens.

When the whisk leaves streaks in the mixture, it means it has thickened enough and it is ready.

Remove from heat and ad the butter. Continue whisking until the butter melts and is completely incorporated.

Use a spatula and transfer mixture to a mixer’s bowl. Beat for 4-5 minutes, until the mixture cools a little. Turn off the mixture and check that it is lukewarm.

When ready, add the egg to the bowl and gently fold with a spoon. Your custard filling is ready.

Preheat oven to 160* C (320* F) Fan.

Melt the butter in the microwave or in a saucepan. Generously brush a 25×35 cm or 35×40 cm baking pan with some of the melted butter.

Start assembling the pie by spreading a sheet of phyllo dough in the pan and drizzle with butter. Do not brush the butter straight on to the phyllo, drizzle it from above.

Repeat the same process with the remainng 5 sheets of phyllo dough. Very gently press down on the phyllo with your hands, just a little.

Spread the custard on top and turn in the phyllo that is hanging over the edges. Drizzle with butter.

Set 1 sheet of phyllo dough aside and add the remaining sheets over the custard, drizzling each one with melted butter in the same way as before.

Carefully cover with the final sheet you set aside. Use your pastry brush to help you turn it inwards, towards the bottom of the pan to seal the sweet.

Drizzle a generous amount of melted butter over the top of the sweet and spray with some water.

Score the top of the pie into 10-12 pieces and then cut into them and pour the remaining butter on top.

Bake for 1 ½ hours or until golden brown and crunchy.

When ready, remove from oven and immediately pour the cold syrup over the pie.