The Best Greek Custard Pie Galaktoboureko Recipe You’ll Ever Try

Galaktoboureko represents a magical symphony of sweet culinary traditions from mediterranean regions.

Silky custard nestled between delicate, buttery phyllo layers promises an extraordinary dessert experience.

Rich egg-based filling converts simple ingredients into a luxurious treat that captivates dessert enthusiasts.

Crisp pastry and creamy interior create a remarkable textural contrast that delights the palate.

Ancient baking techniques merge with refined ingredients to craft this beloved confection.

Delicate syrup bathes the golden pastry, infusing each bite with sublime sweetness and complex flavor profiles.

This classic recipe brings comfort, nostalgia, and pure indulgence to your table.

Reheating and Storing Greek Custard Pie

How to Store and Reheat Leftovers

• Refrigerate: Store leftover galaktoboureko in an airtight container for up to 3-4 days in the refrigerator. Cover tightly to prevent drying out and absorbing other food odors.
• Reheat Gently: Warm individual slices in the oven at 300°F (150°C) for 10-15 minutes. This method helps maintain the crispy phyllo texture and prevents the custard from becoming soggy.
• Freeze Wisely: Wrap the pie tightly in plastic wrap and aluminum foil. Freeze for up to 2 months. Thaw overnight in the refrigerator and reheat in the oven to restore its original delicious texture.

Greek Custard Pie (Galaktoboureko): A Classic Worth Making

• Savor Creamy Mediterranean Delight: This Greek custard pie offers a luscious, silky-smooth texture that melts in your mouth, combining the richness of eggs, milk, and semolina into a heavenly dessert experience.
• Master an Impressive Baking Technique: The recipe showcases the art of layering delicate phyllo sheets with precision, creating a golden, crispy exterior that perfectly complements the soft, custardy interior.
• Enjoy a Sweet Celebration of Greek Tradition: Galaktoboureko represents a classic dessert that brings family and friends together, with its aromatic hints of cinnamon, lemon, and vanilla creating a nostalgic and comforting flavor profile that tells a story of culinary heritage.

What You Need to Make Greek Galaktoboureko

• Sugar: Sweet component that adds a glossy finish to the pie.
• Water: Liquid base for creating smooth syrup.
• Cinnamon Stick: Provides warm, aromatic flavor.
• Lemon: Adds bright citrus notes and balances sweetness.

• Whole Milk: Creamy foundation for rich custard texture.
• Eggs, Egg Yolks: Provide structure and silky consistency.
• Sugar: Sweetens and helps stabilize custard.
• Semolina: Thickens custard and adds traditional Greek texture.
• Lemon Zest: Offers subtle citrus brightness.
• Vanilla Extract: Enhances overall flavor profile.
• Cinnamon Stick: Introduces warm, spicy undertone.

• Phyllo Dough: Delicate, thin pastry sheets creating crispy layers.
• Unsalted Butter: Adds richness and helps achieve golden, flaky texture.

Directions for Traditional Greek Custard Pie

Step 1: Craft The Sweet Syrup

• Grab sugar
• Water
• Cinnamon stick
• Lemon

In a small saucepan, combine all ingredients and bring to a gentle boil. Simmer for 6-8 minutes. Remove from heat, discard lemon, and let cool completely.

Step 2: Create Creamy Custard Base

• Milk
• Sugar
• Lemon zest
• Vanilla extract
• Cinnamon stick
• Eggs
• Egg yolks
• Semolina

Separate one cup of milk and half cup of sugar. Heat remaining milk with spices over medium heat. In a separate bowl, whisk eggs and yolks vigorously for 5 minutes. Gradually incorporate remaining sugar and semolina. Slowly blend warm milk mixture into egg mixture, stirring constantly.

Step 3: Cook Custard Perfectly

Return mixture to pot. Cook while stirring continuously until small bubbles form around edges, about 15 minutes. Remove from heat. Spread cold butter across custard surface to prevent skin formation. Allow to cool completely.

Step 4: Prepare Phyllo Foundation

• Melted butter
• Phyllo sheets

Grease a 13-15 inch round or 15×11 inch rectangular baking dish. Layer 7 phyllo sheets, brushing each with melted butter. Let edges hang over sides generously.

Step 5: Assemble Delightful Layers

Pour cooled custard over phyllo, spreading evenly. Fold overhanging edges inward. Top with 5 additional buttered phyllo sheets.

Step 6: Score And Bake

Gently score top layer into serving pieces without cutting through bottom layers. Lightly sprinkle with water. Bake at 356°F for approximately 1 hour until golden brown.

Step 7: Finish With Sweet Soak

Remove from oven and slowly drizzle cooled syrup over entire pie. Let sit for minimum one hour, allowing syrup to absorb completely before serving.

Tips for Golden, Syrupy Galaktoboureko

• Temper Eggs Carefully: Slowly add warm milk to eggs while whisking constantly to prevent scrambling and ensure a smooth, silky custard texture.
• Handle Phyllo Gently: Keep phyllo sheets covered with a damp towel to prevent drying out and cracking during layering, which maintains the delicate pastry structure.
• Brush Butter Evenly: Use a soft pastry brush to apply melted butter between phyllo layers, creating a golden, crispy, and flaky top that adds rich flavor.
• Control Syrup Absorption: Pour cooled syrup over hot pie to help it soak evenly, allowing the dessert to reach its signature moist and sweet consistency.
• Rest Before Serving: Let the pie sit for at least an hour after adding syrup, enabling the flavors to meld and the pastry to fully absorb the sweet liquid.

Best Sidekicks for Galaktoboureko

• Complement Sweet Custard with Rich Beverages: Pair the creamy Galaktoboureko with strong Greek coffee or a sweet dessert wine like Vinsanto, which balances the pie's rich custard texture and cuts through its sweetness.
• Enhance Flavor with Contrasting Sides: Serve alongside fresh berries or citrus segments to provide a tangy, refreshing counterpoint to the dense, sugary custard, creating a balanced dessert experience.
• Create Textural Harmony with Nutty Accompaniments: Garnish with chopped pistachios or almonds to add crunch and a subtle earthy flavor that complements the smooth phyllo and creamy custard layers.
• Highlight Mediterranean Dessert Experience: Enjoy with a small glass of chilled ouzo or metaxa to embrace traditional Greek dining culture and create a complete sensory dining moment.

Creative Takes on Greek Custard Pie

• Citrus Burst Galaktoboureko: Enhance the classic recipe by adding orange zest to the custard and replacing lemon with fresh orange juice in the syrup for a brighter, more vibrant flavor profile.
• Nutty Mediterranean Version: Incorporate crushed pistachios or almonds between phyllo layers and sprinkle chopped nuts on top for added crunch and rich, earthy undertones.
• Chocolate Infusion Galaktoboureko: Mix dark chocolate shavings into the custard and dust the top with cocoa powder for a decadent twist on the traditional Greek dessert.
• Honey Lavender Edition: Replace sugar syrup with local honey and add a subtle lavender essence to the custard, creating a fragrant and sophisticated dessert experience.

Greek Custard Pie Galaktoboureko Recipe

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4.6 from 27 reviews

• Total Time: 1 hour 30 minutes
• Yield: 12 1x

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Description

Greek galaktoboureko brings silky semolina custard nestled between golden phyllo layers, promising a luxurious dessert experience. Buttery sheets and sweet syrup create a classic Mediterranean treat sure to transport you to sunny Greek islands with each delectable bite.

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Ingredients

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Main Ingredients:

• 8 cups (2 liters) whole milk
• 1 cup (200g) fine semolina
• 1 cup (200g) granulated sugar
• 1 package phyllo pastry, 12 sheets

Custard and Flavoring Ingredients:

• 4 eggs
• 2 egg yolks
• 1 teaspoon vanilla extract
• 1 cinnamon stick
• Zest of 1 lemon

Butter and Syrup Ingredients:

• 1 cup (240g) butter, melted, at room temperature
• ¼ cup (60g) butter, cold
• 3½ cups (700g) granulated sugar
• 2 cups (500 milliliters) water
• 1 lemon, squeezed (reserve juice for future use)
• 1 cinnamon stick

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Instructions

1. Craft the aromatic syrup by merging sugar, water, cinnamon, and lemon in a small saucepan, simmering until liquid thickens slightly, then remove from heat and let cool completely.
2. Warm milk with a portion of sugar, lemon zest, vanilla, and cinnamon stick over gentle medium heat, creating a fragrant infusion.
3. Whisk eggs and additional yolks vigorously until pale and frothy, gradually incorporating remaining sugar until fully dissolved.
4. Introduce semolina and reserved milk into the egg mixture, blending smoothly to eliminate potential lumps.
5. Carefully stream the warm milk infusion into egg mixture, stirring continuously to maintain a silky texture.
6. Return combined mixture to pot, cooking while stirring until edges bubble gently and custard thickens, approximately 15 minutes.
7. Remove cinnamon stick and spread cold butter across custard surface to prevent skin formation, then allow to cool completely.
8. Liberally brush a baking dish with melted butter, then delicately layer seven phyllo sheets, brushing each with butter and allowing edges to drape over sides.
9. Gently spread cooled custard across phyllo base, ensuring even distribution.
10. Fold overhanging phyllo edges inward, creating a rustic border.
11. Crown the pie with five additional buttered phyllo sheets, creating a flaky top layer.
12. Precisely score top layer into serving portions without piercing bottom layers.
13. Sprinkle surface lightly with water to enhance crispness.
14. Bake in preheated oven at 356°F until golden and crisp, approximately one hour.
15. Immediately upon removing from oven, slowly cascade cooled syrup over hot pie.
16. Allow galaktoboureko to rest for minimum one hour, enabling complete syrup absorption before serving.

Notes

• Master this traditional Greek dessert that requires patience and precision for a truly authentic experience.
• Cooling the custard with butter prevents skin formation, ensuring a smooth, creamy texture.
• Layering phyllo sheets carefully creates a delicate, flaky crust that’s crisp and golden.
• Allowing the pie to rest after syrup pouring helps it absorb the sweet liquid, enhancing flavor complexity.
• Use room temperature ingredients for smoother custard and better integration of components.
• Scoring the top layer before baking helps create clean, elegant serving portions and allows syrup to penetrate evenly.

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

Nutrition

• Serving Size: 12
• Calories: 523
• Sugar: 38 g
• Sodium: 85 mg
• Fat: 31 g
• Saturated Fat: 18 g
• Unsaturated Fat: 9 g
• Trans Fat: 0 g
• Carbohydrates: 54 g
• Fiber: 1 g
• Protein: 8 g
• Cholesterol: 103 mg