This authentic Greek Galaktoboureko recipe delivers pure indulgence in every bite – a heavenly combination of silky custard wrapped in crispy phyllo dough and drizzled with sweet syrup.

A beloved Greek dessert that takes just 2 hours to create, this custard pie strikes the perfect balance between rich and delicate flavors.

With 709 calories per generous slice, it’s an impressive treat worth every minute spent in the kitchen.

Whether you’re hosting a dinner party or craving a traditional Mediterranean sweet, this foolproof recipe guarantees restaurant-quality results at home.

Ingredients for Traditional Greek Galaktoboureko

For the Base:
- 450g phyllo pastry (12 sheets) – room temperature
- 230g butter, melted for brushing
For the Custard:
- 160g fine semolina – creates the perfect custard texture
- 220g sugar – for balanced sweetness
- 500g milk – preferably whole milk for richness
- 4 eggs (separated) – key to achieving fluffy texture
- 30g butter – adds extra creaminess
- 1 tsp vanilla extract – for aromatic flavor
- 500g heavy cream – ensures luxurious consistency
For the Syrup:
- 325g water – for perfect syrup consistency
- 575g sugar – creates the signature sweet coating
- 1 tbsp honey – adds depth of flavor
- 1 lemon peel – for citrus aroma
- 1 cinnamon stick – adds warm spice notes
- 10 drops lemon juice – balances sweetness

Step-by-Step Instructions

Prepare the Syrup: Combine water, sugar, lemon peel, cinnamon stick, and lemon juice in a pan. Bring to boil until sugar dissolves. Add honey, stir, and let cool completely.
Start the Custard: Heat milk, cream, and 120g sugar until boiling. Gradually add semolina and vanilla while whisking. Cook until creamy, then add butter and let cool to 50°C.
Prepare Egg Mixture: Beat egg whites with 50g sugar until glossy peaks form. Separately, whisk yolks with remaining sugar until thick and foamy.
Combine Custard: Carefully fold meringue into yolk mixture, then combine with cooled semolina mixture.
Assemble Base: Butter a 25x32cm baking tray. Layer 6 phyllo sheets, brushing each with melted butter, allowing edges to hang over.
Add Filling: Pour custard mixture over phyllo, smooth surface, and fold overhanging phyllo over custard.
Top Layer: Add 6 more buttered phyllo sheets on top, tucking edges in neatly. Score top layer into portions.
Bake: Brush with remaining butter, sprinkle water, and bake at 160°C for 60-75 minutes until golden.
Finish: Pour cold syrup over hot pastry. Let it absorb before serving.

Cooking Techniques

Making galaktoboureko is all about mastering two main skills: creating the perfect custard and handling phyllo dough.

For the custard, keep whisking at medium heat until you get that dreamy, creamy texture. A little secret?

Adding the eggs as meringues makes the filling extra fluffy and removes any egg-y taste.

When working with phyllo, brush each layer generously with melted butter – this creates that amazing golden, flaky finish we all love. Don’t worry if a sheet tears – you can patch it up, and nobody will notice once it’s baked!

Storage Tips

This Greek dessert tastes amazing fresh, but you can keep it for 2-3 days. Store it in the fridge in an airtight container, but here’s a tip: the phyllo will soften from the syrup over time.

If you want to enjoy that crispy top layer, only add syrup to the portions you’ll eat right away. When ready to serve the leftovers, warm them slightly in the oven at 150C/300F for 5-10 minutes – this helps bring back some of that lovely crunch!

Serving Suggestions

Galaktoboureko shines best when served just warm or at room temperature, after the syrup has had time to soak in.

Try pairing it with a strong Greek coffee for an authentic experience. Some people love adding a small scoop of vanilla ice cream on the side, letting it melt slightly into the warm pastry.

For a lovely presentation, dust your serving plate with a tiny bit of cinnamon and add a small mint leaf as garnish.