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Crispy Galaktoboureko Recipe Easy Homemade Custard Pastry with Flaky Layers

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A traditional Greek dessert featuring creamy semolina custard wrapped in layers of golden, flaky phyllo dough and soaked in a honey-sweetened syrup. Perfect for gatherings and a comforting treat.

Ingredients

  • Whole milk – 4 cups (960 ml), warmed
  • Semolina flour – 3/4 cup (90 g), fine
  • Granulated sugar – 1 cup (200 g), adjust to taste
  • Large eggs – 3, beaten
  • Unsalted butter – 4 tbsp (60 g), melted (for custard)
  • Vanilla extract – 2 tsp
  • Lemon zest – from 1 lemon
  • Phyllo dough sheets – 1 package (16 oz/450 g), thawed
  • Unsalted butter – 1 cup (225 g), melted (for brushing layers)
  • Water – 1 cup (240 ml)
  • Granulated sugar – 1 cup (200 g) (for syrup)
  • Honey – 1/4 cup (85 g)
  • Lemon juice – 2 tbsp
  • Cinnamon stick – 1

Instructions

  1. Prepare the custard: Warm whole milk over medium heat until hot but not boiling (~160°F/70°C). Whisk semolina and sugar in a bowl.
  2. Temper the eggs: Slowly pour about 1 cup (240 ml) of warm milk into beaten eggs while whisking constantly. Add egg mixture back into saucepan with remaining milk and semolina mixture.
  3. Cook the custard: Stir continuously over medium-low heat for about 10 minutes until thickened to pudding-like consistency.
  4. Add flavorings: Remove from heat and stir in melted butter, vanilla extract, and lemon zest. Set aside to cool slightly.
  5. Preheat oven to 350°F (175°C) and brush a 9×13 inch baking dish generously with melted butter.
  6. Layer the phyllo: Unroll phyllo sheets and cover with damp towel. Place one sheet in dish, brush with melted butter, repeat layering about 10-12 sheets, brushing each thoroughly.
  7. Add custard: Pour cooled custard evenly over layered phyllo and smooth surface gently.
  8. Top layers: Layer remaining phyllo sheets on top of custard, brushing each sheet with butter.
  9. Score the pastry: Cut assembled galaktoboureko into squares or diamonds before baking.
  10. Bake: Bake for 45-55 minutes until phyllo is golden and crisp. Tent with foil if browning too fast.
  11. Make syrup: Combine water, sugar, honey, lemon juice, and cinnamon stick in saucepan. Boil then simmer 10 minutes. Remove cinnamon and cool slightly.
  12. Syrup soak: Pour warm syrup evenly over hot pastry immediately after baking.
  13. Cool and serve: Let rest at least 2 hours or overnight to soak syrup and set. Serve at room temperature or slightly warm.

Notes

Keep phyllo sheets covered with a damp towel to prevent drying. Use plenty of melted butter between layers for crispness. Pour warm syrup over hot pastry for best absorption. Let pastry rest for several hours or overnight for optimal flavor and texture. For gluten-free, substitute semolina with fine cornmeal and use gluten-free phyllo. For dairy-free, use coconut or almond milk and vegan butter alternatives.

Nutrition

Keywords: Galaktoboureko, Greek dessert, custard pastry, phyllo dough, honey syrup, semolina custard, flaky pastry, traditional Greek dessert

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