galaktoboureko

Galaktoboureko is a delicious Greek dessert with phyllo dough, a creamy custard filling, and an unbelievable syrup!

Greek Galaktoboureko Recipe

(16 ounces 450 grams) granulated sugar

½ cups (12floz/340 milliliters) water

(7½oz/213 grams) honey

cinnamon

lemon

¼ cups (18floz/507 milliliters) whole milk

¼ cups (10floz/282 milliliters) heavy cream

(4 ½ oz/128 grams) semolina

(4 ounces 115 grams) cold butter ((diced))

vanilla extract

lemon zest

eggs

(16 ounces 450 grams) phyllo dough

(8 ounces 225 grams) butter ((melted))

In a medium saucepan combine the sugar, water, honey, cinnamon, and lemon zest. Heat and stir until the sugar is dissolved and then transfer to a measuring cup with a pour spout and let cool.

Make the Syrup:

In a saucepan, bring the milk, cream, and ½ cup (4oz/115g) of the sugar to a boil.

Immediately add the semolina and whisk until thickened, about 5 minutes. (make sure to use a whisk to avoid any lumps.

Remove from the heat, stir in the butter, vanilla, and lemon zest and let cool until it is warm but not too hot to touch, about 10 minutes.

In a large bowl with an electric mixer, beat the eggs and the remaining ¼ cup (2oz/57g) sugar until fluffy, then add the cooled semolina mixture and mix until well combined. Set aside.

Make the Custard:

Preheat the oven to 350°F (180°C).

Unroll the phyllo dough and cover it with a damp towel.

Lightly brush a 9x13-inch (23x33cm) pan with butter and lay a sheet of phyllo dough in the pan, allowing the excess to hang over the sides. Brush lightly all over with butter and repeat until you have 10 sheets of phyllo dough, each brushed lightly with butter.

Spread the custard evenly over the dough and fold the excess dough over the custard.

Top the custard with the remaining sheets of phyllo, brushing each layer all over with butter and allowing the excess to hang over the edges.

When you are done, tuck the excess dough into the edges of the pan to seal in the custard and generously brush the top of the pastry with butter.

With a sharp knife, cut the pastry into 12 equal portions and bake for about 1 ½ hours, until the pastry is a deep golden brown.

Remove from the oven and immediately pour the cold syrup evenly over the hot pastry. Let the syrup soak into the pastry for at least 4 hours before serving. Store and leftovers in the refrigerator for up to 3 days.

Assemble the Pastry:

Golden, crispy and extra syrupy. A no fuss, three step Galaktoboureko recipe to make the best traditional Greek custard pie on your first try!

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Traditional Greek Galaktoboureko recipe (Greek Custard Pie with Syrup)

phyllo pastry (14 oz./ 12 sheets)

butter (8 oz.)

finely ground (thin) semolina (6 oz.)

sugar (7.5 oz.)

milk (17.6 oz.)

butter (1 oz.)

tsp vanilla extract

double (heavy) cream (17.6 oz)

water (11.4 ounces)

sugar (20.2 ounces)

tbsp honey

lemon juice

To make this Galaktoboureko recipe, start by preparing the syrup. Into a small pan add the sugar, the water and lemon peel, cinammon stick and lemon and bring to the boil. Let it boil just until the sugar has dissolved. Remove the pan from the stove, add the honey and stir. Leave the syrup aside to cool completely.

Prepare the custard for the Galaktoboureko (steps 3-8).

Pour into a saucepan the milk, the cream and 120g of the sugar, and bring to the boil. (Don&#8217;t whisk the mixture. The sugar at the bottom of the pan protects the milk from burning.) As soon as it comes to the boil and heats up slowly add the semolina and the vanilla extract, whilst whisking. Turn the heat down to medium heat and whisk constantly until the mixture becomes creamy. Remove the pan from the stove, add a knob of butter and fold. Let it cool down while you are preparing the remaining steps, until warm (50c / 120F), else your mix will curdle when you fold in the eggs. Just remember to whisk it once in a while.

Divide the eggs into yolks and whites

. In most traditional Greek recipes, the eggs are added whole towards the end, but with this Galaktoboureko recipe the eggs are beaten into meringues and combined in the semolina based cream. This is the secret to a more fluffy and creamy custard and to avoid the egg-y smell, which can ruin the flavour of your Galaktoboureko.

Place the egg whites and 50g sugar in a mixing bowl

. Make sure your egg whites, bowl and whisk attachment/s are free of any water. Use an electric mixer or electric hand beaters to whisk the egg whites and sugar until the mixture is very thick and glossy, all the sugar has dissolved and a long trailing peak forms when the whisk is lifted (meringues). Set aside.

In another bowl, whisk the yolks and 50g of sugar, until the mixture is thick and foamy. This should take about 5 minutes.

With a spatula add 1/4 of the meringues into the egg yolks-sugar mixture and blend with light circular movement from the bottom up. Gradually add all the meringues into the mixture and fold.

Fold together the two mixtures

For this Galaktoboureko recipe, you need a large baking tray, approx. 25x32cm. Melt 230g of butter (low heat) and butter the bottom and sides of the tray. Remove the phyllo roll from the plastic sleeve. You will use 6 sheets of phyllo for the bottom of the Galaktoboureko.

Begin by layering the sheets one by one on the bottom of the tray, making sure to sprinkle each one thoroughly with melted butter. Layer four sheets of phyllo so that they extend half in the pan and half out of the pan horizontally and vertically and two more in the middle.

Tip in the custard

, smoothing the surface with a spatula and fold the phyllo sheet flaps over the custard. Sprinkle with melted butter.

Add 6 sheets on top

, sprinkling each sheet with melted butter. With a knife trim some of the excessive phyllo and use your pastry brush to help you turn the phyllo inwards, towards the bottom of the pan to seal the galaktoboureko.

Scar the top

of the Galaktoboureko in pieces with a sharp knife. Cut down until the knife reaches the cream.

Pour over the remaining butter

Bake in a preheated oven at 160C for 60 to 75 minutes

As soon as the Galaktoboureko is ready, ladle slowly the cold syrup over the pastry. (Hot galaktoboureko, cold syrup)

Serve after the syrup is absorbed. Enjoy!

https://mediavine-res.cloudinary.com/video/upload/t_original/v1621693984/ulg8erebmo0f2cdjx3bb.mp4

A delicious Galaktoboureko recipe video for this traditional Greek dessert made with layers of golden brown crispy phyllo, sprinkled with melted butter, filled with the most creamy custard and bathed in scented syrup!

Traditional Greek Galaktoboureko recipe video (Greek Custard Pie with Syrup)

No one can say no to this sweet Greek pastry, especially if offered at a party.

Galaktoboureko (Greek semolina custard pastry) recipe

(110 grams) caster sugar

fine semolina

(500 milliliters) milk

vanilla bean paste

unsalted butter, melted

fresh filo pastry

(440 grams) caster sugar

Thickly pared zest & juice lemon

cinnamon quill

We have to admit that we are surprised once again with this Greek cake. A marvelous recipe! A marvelous cake!

Greek Galaktoboureko

phyllo pastry

milk - 4 1/5 cups (1 L)

butter - 4/5 cup (200 g)

sugar (150 g)

semolina - 2/5 cup (100 g), wheat

for the syrup

sugar

oranges - 2

Make the sugar syrup by putting the water and sugar in a pot on the stove to boil. Add the juice and rind of 1 orange, boil until you get a thickened sugar syrup. Leave it to cool. Make the cream by putting the milk and sugar in another pot. Grate in the rind of the other orange, put it on the stove and stir until the sugar melts. 

Beat the eggs in a bowl and pour in some of the milk in a thin trickle, stirring energetically. The goal is to equalize the temperatures, so that when you place the eggs in the mixture they don't become an omelette. 

Once the milk comes to a boil, lower the stove to a medium temperature, add the semolina, boil several minutes until semi-thickened and pour the egg mixture in a thin trickle carefully, stirring constantly. 

Boil until you get a thick cream. Finally, add half the butter, stir, it will melt from the heat, add the vanilla and remove from the stove. Leave it to cool briefly. Melt the rest of the butter. 

Divide the phyllo pastry into 2 equal piles. Butter a rectangular oven dish and put in a phyllo pastry sheet, smear it with butter, put in another, smear it with butter also and repeat until you run out of phyllo pastry sheets in the first pile. Sprinkle with powdered sugar if desired. Pour in all of the cream on top and even it out, so it covers it evenly everywhere. 

Repeat the process with the remaining phyllo pastry sheets on top, buttering each one, including the last one. Take a sharp knife and carefully make slight incisions to cut it up into servings and put it in a preheated 390°F (200 °C) oven to bake for 20-30 min. until golden. 

Take the pie out and cut out pieces along the incisions. While it's still warm, pour the cooled sugar syrup over it. Let it cool and put in the fridge for 12 hours to syrup well.

https://www.youtube.com/embed/KJ78SIm9Lv4

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Greek Galaktoboureko Recipe

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The most viewed galaktoboureko recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine