Galaktoboureko (Greek Custard Pie)

A kiss, a secret joy shared aloud

Galaktoboureko Dessert

Galaktoboureko dessert is a tender serenade of silky custard embraced by golden, flaky pastry and drenched in warm syrup. Each forkful unfolds layers of creamy indulgence and buttery crispness, inviting memories of cozy kitchens and festive gatherings—a decadent ode to comfort in every bite.

Ingredients

• 1 package phyllo dough
• 200 g melted butter

For the custard:

• 2 liters fresh milk
• 200 g sugar
• 4 eggs
• 2 egg yolks
• Zest of 1 lemon
• 200 g fine semolina
• 2 vanilla extracts
• 1 cinnamon stick
• 60 g fresh butter

For the syrup:

• 700 g sugar
• 500 g water
• 1 cinnamon stick
• 2 squeezed lemon halves

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Instructions

Prepare the Syrup:

1. Combine all the syrup ingredients in a pot and stir over medium heat until it comes to a boil.
2. Once boiling, stop stirring and simmer for 5 minutes.
3. Remove the lemon halves and allow the syrup to cool completely.

Prepare the Custard:

1. Reserve 100 g of milk and half the sugar. Place the remaining milk, sugar, cinnamon stick, and lemon zest in a pot and heat gently to infuse the flavors.
2. In a mixing bowl, whisk the eggs and yolks until frothy. Add the reserved sugar and beat until the sugar dissolves. Mix in the vanilla.
3. Gradually add the semolina and reserved milk to the eggs.
4. Slowly pour 200 g of the warmed milk from the pot into the egg mixture, stirring constantly to temper the eggs.
5. Add the egg mixture back into the pot with the milk, stirring continuously over medium heat until the custard thickens.
6. Remove from heat, stir in the butter, and discard the cinnamon stick. Let the custard cool slightly.

Assemble the Galaktoboureko:

1. Preheat your oven to 170-180°C (340-350°F).
2. Butter a baking pan and layer 7 sheets of phyllo, brushing each with butter. Let the edges overhang the pan.
3. Pour the cooled custard evenly over the phyllo layers. Fold the overhanging phyllo over the custard.
4. Layer the remaining 5 phyllo sheets on top, buttering each one. Tuck the edges into the pan using a soft spatula.
5. Score the surface lightly into serving pieces and drizzle with any remaining butter. Sprinkle lightly with water to prevent the phyllo from curling.
6. Bake for 1 hour, until the phyllo is golden and crisp.

Finish the Dessert:

1. Remove the galaktoboureko from the oven and pour the cold syrup over it slowly and evenly.
2. Allow it to cool completely before cutting and serving.

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A Greek Masterpiece

Galaktoboureko is the ultimate Greek dessert—a perfect harmony of creamy custard, crisp phyllo, and aromatic syrup. Serve it chilled for a luxurious treat that captures the essence of Greek culinary tradition. Enjoy every bite!

A Creamy Phyllo Elixir

First, layers of thin phyllo dough cradle rich semolina custard before being baked to a delicate crisp, creating a luxurious contrast of textures that is both light and substantial.

What Makes It Irresistible

This dessert balances creamy, fragrant custard with sweet, delicate syrup and crisp pastry. The interplay of textures and the gentle sweetness achieve an elegant, deeply satisfying harmony.

Serving Suggestions

Serve galaktoboureko dessert warm or at room temperature, with a dusting of cinnamon or a drizzle of extra syrup. It pairs beautifully with a cup of strong coffee or a light herbal tea, offering a refined and heartwarming finale.

Discover the Sweet Stories Behind Every Dessert!
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