Best Traditional Greek Galaktoboureko Recipe



Golden crispy perfection! Have a bite of this amazing Galaktoboureko and let its delicious syrup flow in your mouth!

Galaktoboureko is a traditional Greek custard pie made with layers of golden brown crispy phyllo, sprinkled with melted butter, filled with the most creamy custard and bathed in scented syrup.. Simply amazing

This Greek custard pie needs no introduction. It’s the perfect combination of crunchy and soft, creamy and sweet with a tiny hint of citrus from that delicious syrup. It’s heaven on a plate!

Galaktoboureko Ingredients


  • 120g butter.
  • 160g fine semolina.
  • 100g sugar.
  • 1 litre full cream milk.
  • 1 egg.
  • 1 ribbon of lemon rind.


  • 1.5 cups sugar.
  • 3 cups water.
  • 2 Tbsp honey.
  • 1 cinnamon stick.
  • 6-8 whole cloves.
  • 3 ribbons of lemon rind.
  • Pinch of salt.
  • 375g fillo pastry .
  • 125g melted butter for brushing pastry.

Galaktoboureko Direction:

Start the syrup by adding all ingredients to a small pot. Stir to combine once and then leave it to boil and reduce to a syrup for approximately 15 minutes or until it thickens slightly. Set aside and allow the syrup to cool completely.

Over medium high heat add butter to a saucepan and allow it to melt. Add the semolina, sugar and lemon rind. Combine ingredients then add half the milk whisking continuously. Add the remainder of the milk and continue to mix. Once the custard has thickened add the whole egg and whisk it into the custard very well. Remove the lemon rind and set aside.

Prepare the tray.

Start lining your 9 inch tray with 10-12 layers of fillo pastry buttering each layer before placing down the next. Allow the fillo sheets to hang over the tin (so you can fold them over the custard once added).

Pour the custard into the fillo lined tray and fold the overhanging sheets over the top of the of the custard. Brush over more butter and add the remainder of the Fillo on top, buttering each layer and tucking in excess Fillo into the sides of the tray.

After one final brush of butter, use a sharp knife to gently cut out the slices into the fillo (this will make it easier to cut after it’s been baked). Transfer the Galaktaboureko to the oven and allow it to bake for approximately 30 mins and until golden.

Remove from the oven and immediately pour the cool syrup evenly over the hot pastry. Allow the galaktaboureko to slightly cool before serving.

Enjoy your Galaktoboureko Greek custard pie

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