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Galaktoboureko

A classic Greek pastry featuring layers of flaky phyllo dough filled with a rich semolina custard, topped with sweet syrup. This delightful dessert balances flavor and nutrition, making it perfect for any occasion.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 16 squares
Course: Dessert, Sweet
Cuisine: Greek
Calories: 250
Ingredients Method Notes

Ingredients
  

For the custard
  • 1 cup semolina flour
  • 3.5 tablespoons cornstarch
  • 0.25 teaspoon salt
  • 6 cups whole milk
  • 6 large eggs
  • 1 teaspoon vanilla extract
For the phyllo layers
  • 12 sheets phyllo dough
  • ¾ cup butter, melted For brushing the phyllo layers
For the syrup
  • 1 cup white sugar Divided into 2 ½ cups total
  • 1 cup water

Method
 

Preparation
  1. Gather all ingredients.
  2. In a medium bowl, whisk 1 cup sugar, semolina, cornstarch, and salt together until no cornstarch clumps remain.
  3. In a large saucepan, bring milk to a boil over medium heat.
  4. Gradually stir the semolina mixture into the boiling milk with a wooden spoon. Cook, stirring constantly, until the mixture thickens and comes to a full boil. Remove from heat and keep warm.
  5. In a large bowl, use an electric mixer to beat the eggs on high speed. Add ½ cup of sugar and beat for a full 10 minutes until thick and pale in color.
  6. Stir in the vanilla extract.
  7. Fold the egg mixture into the hot semolina mixture carefully. Partially cover the pan and set aside to cool.
Baking
  1. Preheat the oven to 350 degrees F (175 degrees C).
  2. Butter a 9×13-inch baking dish.
  3. Place one sheet of phyllo into the pan and brush with melted butter; repeat this with six more sheets.
  4. Pour the custard mixture into the pan.
  5. Add the remaining phyllo sheets on top, one at a time, brushing each with butter.
  6. Bake in the preheated oven until the top crust is crisp and the custard filling has set, approximately 40 to 45 minutes.
  7. While the custard is baking, stir the remaining 1 cup sugar and water together in a small saucepan; bring to a boil.
  8. Once baked, remove the custard from the oven and spoon the hot syrup over the top, particularly around the edges.
  9. Allow to cool to room temperature, then cut into 16 squares and serve.

Notes

Galaktoboureko can be served warm or at room temperature. Pair with fresh berries or yogurt for added flavor and nutrition. Store covered in the refrigerator for up to a week, or freeze for up to three months.