Heavenly Greek Galaktoboureko: A Sweet Custard Pie Recipe

Sweet memories of summers spent in Greece flood back with every bite of this heavenly galaktoboureko recipe that melts in your mouth.

Rich, creamy custard nestled between delicate layers of crisp phyllo creates a dessert that sings with tradition.

The golden, syrup-soaked pastry promises a sensational experience for anyone who loves classic Greek sweets.

Generations have perfected this delightful treat, passing down techniques that turn simple ingredients into pure magic.

Butter, eggs, and semolina dance together to create a silky filling that’s both comforting and luxurious.

Each slice promises a journey through Greek culinary heritage, inviting you to savor a moment of pure indulgence.

Let your taste buds celebrate this irresistible dessert that’s sure to become a cherished favorite.

Quick Recipe Overview

Prep Time: 30 minutes

Cook Time: 1 hour

Total Time: 1 hour 30 minutes

Calories: 320 kcal

Servings: 13

Greek Custard Pie – Galaktoboureko Ingredient List

• Sugar: Adds sweetness and creates a glossy, sticky coating that enhances the pie's texture.
• Water: Provides the liquid base for the syrup, helping to dissolve and distribute the sugar.
• Cinnamon Stick: Infuses a warm, aromatic flavor that complements the custard's richness.
• Lemon: Balances the sweetness with a bright, citrusy note and helps prevent sugar crystallization.

• Milk: Creates a creamy, smooth foundation for the classic Greek custard.
• Eggs, Egg Yolks: Provide structure, richness, and that quintessential silky custard texture.
• Sugar: Sweetens the custard and helps with caramelization and texture.
• Semolina: Adds body and a delightful slight graininess to the custard.
• Lemon Zest: Introduces a subtle citrus brightness that lifts the entire dessert.
• Vanilla Extract: Deepens the flavor profile with its warm, comforting essence.
• Cinnamon Stick: Adds a gentle, warming spice that's characteristic of Greek desserts.

• Phyllo Dough: Creates those signature crispy, delicate layers that define the pie.
• Butter: Provides richness, helps create golden, flaky layers, and adds depth of flavor.
• Water: Helps create steam and ensures a crisp, perfectly textured top crust.

Tools to Make Greek Custard Pie – Galaktoboureko

• Large pot: Essential for cooking custard mixture smoothly and evenly.
• Mixing bowl: Perfect for beating eggs and combining ingredients.
• 13-15 inch baking dish: Ideal for layering phyllo and creating the pie's structure.
• Pastry brush: Crucial for evenly buttering each phyllo sheet.
• Small saucepan: Needed for preparing the sweet syrup.
• Whisk: Great for beating eggs and mixing custard ingredients.
• Sharp knife: Useful for scoring the top phyllo layer.
• Measuring cups: Ensures precise ingredient proportions.

How to Prepare and Bake Greek Custard Pie – Galaktoboureko

• Sugary Liquid Preparation

Create a sweet syrup by combining sugar, water, and aromatic spices in a small pot. Simmer the mixture until it transforms into a light, glossy liquid. Let it cool completely while preparing other components.

• Creamy Custard Base

Warm milk with gentle spices in a large pot. In a separate bowl, whisk eggs until they become smooth and pale. Gradually blend semolina and reserved milk into the egg mixture, creating a silky custard. Cook until the mixture thickens and bubbles softly around the edges.

• Delicate Pastry Foundation

Brush melted butter generously on each paper-thin pastry sheet. Layer these delicate sheets carefully in a baking dish, allowing edges to drape over the sides. The goal is creating a golden, crispy base for the creamy filling.

• Pie Assembly

Pour the cooled custard over the pastry foundation. Fold the hanging edges gracefully over the filling. Top with additional pastry sheets, brushing each with butter for a gorgeous golden finish.

• Baking Magic

Score the top layer gently, creating beautiful pattern lines. Sprinkle water across the surface for extra crispness. Bake until the pie transforms into a golden, puffy masterpiece with crisp edges.

• Syrup Shower

Once baked and slightly cooled, drench the pie with the prepared sweet syrup. Allow the pie to rest and absorb the liquid, creating a luscious, moist dessert that melts in your mouth.

Flavor Tips for Greek Custard Pie – Galaktoboureko

• Smart Baking Hacks for Galaktoboureko
• Use a soft pastry brush to spread butter evenly between phyllo sheets, ensuring crispy and golden texture without tearing delicate layers.
• Replace traditional lemon zest with orange zest for a bright citrus twist, or add ground cardamom for an exotic Mediterranean warmth that complements the sweet custard.
• Reduce semolina quantity for a silkier custard or increase for a firmer, more structured filling that holds its shape when sliced.
• Prepare the pie components separately up to two days in advance – make custard and syrup, store refrigerated, then assemble and bake fresh for maximum flavor and crispness.
• Dust the finished pie with ground cinnamon or crushed pistachios just before serving to add an elegant finishing touch and extra layer of delicious complexity.

Serving Greek Custard Pie – Galaktoboureko with Syrup

• Family Dessert Centerpiece: A stunning Greek custard pie that transforms any family gathering into a delightful celebration, perfect for sharing and creating sweet memories together.
• Elegant Brunch Companion: Serve alongside Greek coffee or fresh orange juice for a luxurious weekend brunch that transports guests straight to the Mediterranean coastline.
• Festive Holiday Treat: Impress relatives during Christmas or Easter celebrations with this traditional Greek dessert that brings warmth and cultural richness to the table, showcasing your culinary skills.
• Afternoon Tea Indulgence: Pair with a light herbal tea or chamomile for a delectable mid-afternoon treat that offers a delicate balance of creamy custard and crispy phyllo layers.

How to Store Greek Custard Pie – Galaktoboureko

• Refrigeration Strategy: Store the galaktoboureko covered in the refrigerator for 3-4 days. Use an airtight container with a tight-fitting lid to maintain freshness and prevent absorption of other food odors.
• Slice Protection: Cut only the portions you plan to consume immediately. Keep remaining pie whole to preserve its moisture and prevent drying out. Wrap individual sections in plastic wrap if needed for short-term storage.
• Temperature Considerations: Always serve this Greek dessert slightly chilled or at room temperature. Remove from refrigerator 15-20 minutes before serving to enhance flavor and soften the texture.
• Freezing Options: Freeze unbaked or baked galaktoboureko for up to 2 months. Wrap tightly in multiple layers of plastic wrap and aluminum foil. Thaw overnight in the refrigerator and reheat gently in the oven at a low temperature to maintain crispy phyllo layers.

Authentic Greek Custard Pie Galaktoboureko Recipe

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4.7 from 33 reviews

• Total Time: 1 hour 30 minutes
• Yield: 13 1x

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Description

Delectable galaktoboureko showcases Greek culinary mastery with layered phyllo pastry and silky custard. Sweet orange-infused cream nestles between crisp pastry sheets, promising rich Mediterranean flavors that dance on palates you’ll savor completely.

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Ingredients

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• 8 cups (2 liters) whole milk
• 1 cup (200g) semolina (fine)
• 1 cup (200g) granulated sugar
• 1 package phyllo pastry (12 sheets)
• 4 eggs
• 2 egg yolks
• 1 cinnamon stick
• 1 tsp vanilla extract
• zest of 1 lemon
• 1 cup (240g/8 oz) butter (melted, room temperature)
• ¼ cup (60g/2 oz) butter (cold)
• 3 ½ cups (700g/24.7 oz) granulated sugar
• 2 cups (500 ml/16.9 fl oz) water
• 1 lemon (squeezed, juice reserved)
• 1 cinnamon stick

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Instructions

1. Syrup Preparation: Combine sugar, water, cinnamon, and lemon in a saucepan, simmering until liquid slightly thickens. Remove from heat and cool completely.
2. Milk Infusion: Gently heat milk with sugar, lemon zest, vanilla, and cinnamon stick, creating an aromatic base.
3. Egg Mixture: Whisk eggs and yolks until pale and frothy, gradually integrating sugar until fully dissolved.
4. Custard Blending: Fold semolina and reserved milk into egg mixture, ensuring smooth consistency. Gradually incorporate warm milk infusion while stirring continuously.
5. Custard Cooking: Return mixture to pot, cooking and stirring until edges bubble and custard thickens, approximately 15 minutes. Remove cinnamon stick and spread cold butter across surface to prevent skin formation.
6. Phyllo Layering: Butter baking dish generously, then delicately layer seven phyllo sheets, brushing each with butter and allowing edges to drape over sides. Spread cooled custard evenly across phyllo base.
7. Final Assembly: Fold overhanging phyllo edges inward, creating a rustic border. Top with five additional buttered phyllo sheets, scoring surface carefully without piercing bottom layers.
8. Baking Technique: Sprinkle surface with water and bake at 356°F until golden and crisp, approximately one hour.
9. Syrup Finishing: Upon removing from oven, slowly cascade cooled syrup over hot pie. Rest for minimum one hour to ensure complete syrup absorption before serving.

Notes

• Prevent Lumpy Custard: Whisk eggs vigorously and strain mixture if needed to ensure ultra-smooth texture.
• Butter Protection: Spread cold butter on custard surface to block skin formation and maintain silky consistency.
• Phyllo Handling: Brush each phyllo sheet gently with melted butter, keeping layers delicate and preventing dryness.
• Syrup Absorption Technique: Pour cooled syrup over hot pie immediately after baking to guarantee perfect sweetness penetration.

• Prep Time: 30 minutes
• Cook Time: 1 hour
• Category: Desserts
• Method: Baking
• Cuisine: Greek

Nutrition

• Serving Size: 13
• Calories: 320
• Sugar: 36g
• Sodium: 50mg
• Fat: 18g
• Saturated Fat: 10g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 35g
• Fiber: 1g
• Protein: 5g
• Cholesterol: 70mg