Galaktoboureko {GreeK Pastry}
Prep time
Cook time
Total time
Galaktoboureko is a traditional Greek dessert made with a custard in a crispy phyllo pastry shell, covered with a sugar glaze. It's full of creamy custard and best served warm, amazingly delicious!
Recipe type: Dessert
Cuisine: Greek
Serves: 20 servings
For Pastry
  • 6 cups whole milk
  • 1 cup semolina flour
  • 3½ tablespoons cornstarch
  • 1 cup white sugar
  • ¼ teaspoon salt
  • 6 eggs
  • ½ cup white sugar
  • 1 teaspoon vanilla extract
  • ¾ cup butter, melted
  • 12 sheets phyllo dough
For Syrup
  • 2½ cups of sugar
  • 1 cup water
  • 1 stick of cinnamon
  • juice of one fresh lemon
  • 1 whole orange rind
For Pastry
  1. Pour milk into a large saucepan, and bring to a boil over medium heat. In a medium bowl, whisk together the semolina, cornstarch, 1 cup sugar and salt so there are no cornstarch clumps. When milk comes to a boil, gradually add the semolina mixture, stirring constantly with a wooden spoon. Cook, stirring constantly until the mixture thickens and comes to a full boil. Remove from heat, and set aside. Keep warm.
  2. In a large bowl, beat eggs with an electric mixer at high speed. Add ½ cup of sugar, and whip until thick and pale, about 10 minutes. Stir in vanilla.
  3. Fold the whipped eggs into the hot semolina mixture. Partially cover the pan, and set aside to cool.
  4. Preheat the oven to 350 degrees F (175 degrees C).
  5. Butter a 9x13 inch baking dish, and layer 7 sheets of phyllo into the pan, brushing each one with butter as you lay it in. Pour the custard into the pan over the phyllo, and cover with the remaining 5 sheets of phyllo, brushing each sheet with butter as you lay it down.
  6. Bake for 40 to 45 minutes in the preheated oven, until the top crust is crisp and the custard filling has set.
For Syrup
  1. In a small saucepan, stir together sugar, water, cinnamon, lemon, and orange rind. Bring to a boil. When the Galaktoboureko comes out of the oven, spoon the hot sugar syrup over the top, particularly the edges.
  2. Allow it to cool some and set up well before cutting and serving. I think it's best served warm. Store in the refrigerator.
Recipe by Cheery Kitchen at