Galaktoboureko (Greek Custard Phyllo Pie with Syrup)
Local name: Γαλακτομπούρεκο
In short: A rich, creamy semolina custard baked between crisp, buttery phyllo sheets and soaked in a cool lemon-cinnamon syrup. It takes about 1 h 45 min in total and makes 24 servings.
- Prep
- 45 min
- Cook
- 1 h
- Resting
- 5 h
- Total
- 1 h 45 min
- Servings
- 24
- Difficulty
- Medium
- Calories
- 255 kcal
Galaktoboureko is a Greek pie of creamy semolina custard between layers of crisp, buttery phyllo, soaked in cool syrup scented with lemon and cinnamon. The contrast of crackling pastry and soft custard is the point. It is served at celebrations, in bakeries and after Sunday lunch. Make it a day ahead, since the syrup needs hours to settle into the layers.
Instructions
- Make the syrup first. Simmer the sugar, water, cinnamon and lemon peel for 10 minutes, then stir in the lemon juice. Strain and cool completely.
- Heat the milk to a gentle simmer. Whisk in the semolina and sugar in a thin stream and stir over medium heat for 8 to 10 minutes, until thick like pudding.
- Remove from the heat and stir in the butter, vanilla and orange zest. Cool for 10 minutes, then whisk in the eggs one at a time so they do not scramble.
- Heat the oven to 180°C (350°F). Brush a 23 x 33 cm (9 x 13 inch) pan with butter. Lay in half the phyllo sheets, brushing each with butter and letting the edges hang over.
- Pour in the custard and fold the overhanging edges over it. Cover with the remaining sheets, brushing each with butter, and tuck in the edges.
- Score the top layers into squares with a sharp knife. Brush the top with butter and sprinkle on a few drops of water.
- Bake for 45 to 50 minutes until deep golden and the custard is set with only a slight wobble.
- Pour the cool syrup evenly over the hot pie. Cool for at least 4 hours, ideally overnight, then cut along the scored lines.
Tips
- Pour cool syrup over the hot pie so the pastry stays crisp. Cook the custard until a spoon leaves a trail, or the pie will be runny.
- Fine semolina is sold in Greek and Middle Eastern shops. If you cannot find it, use 60 g (1/2 cup) cornstarch for a smoother custard.
Questions and answers
Can galaktoboureko be made ahead?
Yes, and it is better the next day. Once it has cooled completely, cover it loosely and keep it in the fridge for up to 3 days, though the phyllo softens. Let it sit at room temperature for a short while before serving.
Why is my custard runny?
It was not cooked long enough before baking, or the pie was cut too soon. Cook the custard until thick and let the finished pie cool for several hours.
Can I freeze galaktoboureko?
It is not recommended. The custard and phyllo both lose texture after thawing.
How long does it take to make Galaktoboureko (Greek Custard Phyllo Pie with Syrup)?
About 1 h 45 min in total: 45 min of preparation and 1 h of cooking.
How many calories are in Galaktoboureko (Greek Custard Phyllo Pie with Syrup)?
About 255 kcal per serving, with 5 g of protein, 38 g of carbohydrates and 9 g of fat. These values are estimates.
Nutrition per serving
| Calories | 255 kcal |
|---|---|
| Protein | 5 g |
| Carbohydrates | 38 g |
| Fat | 9 g |
| Fiber | 1 g |
| Sugar | 28 g |
| Sodium | 120 mg |
Estimated values, calculated from the ingredients.
