Galaktoboureko with Kataifi (Greek Custard and shredded phyllo pie) Recipe

This authentic Greek Galaktoboureko with Kataifi combines velvety custard filling with delicate shredded phyllo pastry for an unforgettable Mediterranean dessert.

The 90-minute baking process transforms simple ingredients into layers of creamy, crispy perfection that serves 15-16 lucky guests.

While traditional Galaktoboureko uses regular phyllo, this elevated version showcases kataifi’s unique texture, creating a showstopping treat that’s worth every minute of preparation. Perfect for special occasions or when you want to bring a taste of Greece to your table.

Ingredients

• Kataifi Dough: 500g, ensure it’s completely thawed if frozen
• Butter: 250g for the base, melted
• For the Syrup:
  • 450g water
  • 780g sugar
  • 1 lemon peel
  • 1 cinnamon stick
  • 10 drops lemon juice
  • 100g honey
• For the Custard:
  • 160g fine semolina
  • 220g sugar
  • 500g milk
  • 4 fresh eggs
  • 70g butter
  • 500g heavy cream
  • 1 tsp vanilla extract
  • Pinch of salt

Instructions

1. Prepare the Syrup: Combine water, sugar, lemon peel, cinnamon stick, and lemon juice in a pot. Bring to boil until sugar dissolves. Add honey off heat and let cool completely.
2. Make the Custard:
   • Heat milk, cream, and half sugar until boiling
   • Gradually add semolina and vanilla while whisking
   • Add butter and salt when thickened
   • Whisk eggs with remaining sugar until fluffy
   • Fold egg mixture into custard carefully
3. Assemble:
   • Butter a 25x30cm baking pan
   • Carefully separate kataifi strands
   • Layer half kataifi on bottom, brush with butter
   • Pour custard mixture
   • Top with remaining kataifi
   • Brush with remaining butter
4. Bake and Finish:
   • Bake at 160°C for 90 minutes until golden
   • Pour cold syrup over hot pastry
   • Let rest for 1-1½ hours before serving

Serving Suggestions

This rich Greek dessert really shines when served slightly warm or at room temperature.

Add a light dusting of powdered sugar and a small sprig of mint for a lovely presentation.

Since it’s quite sweet and rich, pair it with a strong Greek coffee or unsweetened tea to balance the flavors. A small scoop of vanilla ice cream can also be lovely alongside a warm piece.

Storage Tips

Your Galaktoboureko will stay fresh for up to 3 days when stored properly. Keep it in an airtight container in the fridge, but remember that the kataifi might lose some of its crispiness over time.

Before serving leftovers, let it sit at room temperature for about 15-20 minutes to help the custard soften a bit.

While you can warm individual pieces briefly in the microwave, it’s best enjoyed fresh on the day it’s made.

Recipe Success Tips

The magic of this dessert comes down to timing and temperature! Always pour cold syrup over the hot pastry – this helps the kataifi stay crispy while soaking up all that sweet goodness.

When working with kataifi dough, keep it covered with a slightly damp cloth while you’re not using it to prevent it from drying out.

And don’t skip the step of untangling the kataifi strands – this extra few minutes of prep makes a big difference in the final texture.

Galaktoboureko with Kataifi

Bushra

A traditional Greek dessert made with custard and shredded phyllo (kataifi) dough, soaked in sweet syrup

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 1 hour hr 30 minutes mins

Total Time 2 hours hrs

Course Dessert

Cuisine Greek

Servings 15 pieces

Equipment

• Large baking pan (25x30cm or round 28cm diameter)
• Saucepan
• Electric mixer or hand whisk
• Pastry brush

Ingredients

  

1x2x3x

Base Ingredients

• 500 g kataifi dough (18 oz.)
• 250 g butter (9 oz.)

For the Syrup

• 450 g water (16 ounces)
• 780 g sugar (28 ounces)
• 1 lemon peel
• 1 cinnamon stick
• 10 drops lemon juice
• 100 g honey (3 ounces)

For the Custard

• 160 g finely ground semolina (6 oz.)

Instructions

 

• To make this Galaktoboureko with Kataifi recipe, start by preparing the syrup. Into a small pot add the sugar, the water and lemon peel, cinammon stick and lemon juice and bring to the boil. Let it boil until the sugar has dissolved.
• Remove the pan from the stove, add the honey and stir. Leave the syrup aside to cool completely.
• Pour into a saucepan the milk, the cream and half the sugar, and bring to the boil, making sure that you don’t whisk the mixture as the sugar at the bottom of the pan protects the milk from burning.
• Bake for approximately 90 minutes, until golden and crispy. If you see it browning to quickly cover it with some aluminium foil.

Keyword custard phyllo pastry, Greek dessert, kataifi dough, Mediterranean sweets, syrup-soaked pastries

Tried this recipe?Let us know how it was!