Galaktoboureko

Name: Galaktoboureko
Prep time: 45 min
Cook time: 30 min
Yield: 8 to 12 servings
Cuisine: Greek Menu
Ingredients: Whole Milk — 1.4 litres; Semolina — 200 g; Sugar — 250 g; Eggs — 5; Vanilla — 1 tsp; Lemon Zest — 1 lemon; Filo Dough — 450 g; Unsalted Butter — 250 g; Sugar — 200 g; Water — 240 ml; Honey — 50 g; Lemon Juice — 1 tbsp; Cinnamon Stick — 1

This traditional Greek galaktoboureko is a spectacular custard-filled dessert featuring layers of golden, buttery filo pastry encasing a rich, semolina-thickened milk custard. Finished with a zesty, lemon and cinnamon-infused syrup, this heavenly sweet offers a perfect textural contrast between the crispy, shattered top and the velvety, creamy interior that defines one of the most beloved and iconic desserts in Greek culinary history.

Cuisines

Cooking Instructions

Preparation: 45 minutes
Cooking: 30 minutes

Servings: 8 to 12

Notes:

Use a fine semolina or cream of wheat for the custard base, which provides a smooth, elegant texture; if you prefer, you can use a coarser semolina, but the final mouthfeel of the custard will be less velvety.

Tempering the eggs is crucial; slowly whisk a small amount of the hot custard into the beaten eggs before adding them back to the main pot to prevent the eggs from scrambling, ensuring the custard remains perfectly smooth.

The amount of syrup used is entirely a matter of preference; traditional recipes often drench the dessert in syrup, but using a smaller amount helps retain the delicate crispness of the filo pastry, allowing the custard to shine without being overly sweet.

For the signature aroma, infuse the custard with both vanilla bean (or quality extract) and fresh lemon zest, as the subtle brightness of the lemon balances the richness of the milk and eggs, providing a sophisticated depth.

Galaktoboureko is best enjoyed once it has cooled to room temperature, which allows the custard to firm up; though it is tempting to eat immediately, resting the dish ensures that each slice holds its shape perfectly when served.

Prepare Custard Base
In a saucepan, bring the milk, semolina, and sugar to a boil over medium heat, stirring until the mixture thickens into a smooth porridge consistency.

Incorporate Eggs
Once the custard has thickened, remove from the heat and gently temper the beaten eggs by whisking in small amounts of the hot custard before combining everything thoroughly.

Infuse Aromatics
Stir in the vanilla and fresh lemon zest to the custard, mixing well to ensure the flavours are evenly distributed throughout the mixture.

Assemble Layers
Butter a rectangular baking dish and line it with 8 sheets of filo pastry, brushing each sheet generously with melted butter, then pour in the custard mixture and cover with the final layers of buttered filo.

Bake
Score the top layers of filo with light slits, then bake in a preheated oven at 190°C for approximately 30 minutes, or until the pastry is puffed and golden brown.

Syrup and Finish
Pour the warm, lemon and cinnamon-infused syrup over the slightly cooled custard pie, allow it to soak for at least 30 minutes, then sprinkle with cinnamon and serve.