Galaktoboureko Recipe: This Traditional Greek Custard Dessert Recipe Is Crispy & Creamy in One Bite by 30Seconds Food

Love baklava but want to try something different? Think Galaktoboureko! Galaktoboureko is a traditional Greek dessert recipe made with a semolina custard filling and layers of buttery phyllo dough. It is delicious!

This crispy, creamy custard dessert recipe does have a few steps, but the end result is worth the effort. The syrup is the final addition to the Galaktoboureko, and you could add different flavorings and spices. Lemon zest, a cinnamon stick, a drizzle of honey, a dash of vanilla or a star anise would add interesting flavor to the dessert.

Cuisine: Greek
Prep Time: 30 minutes
Cook Time: 1 hour
Total Time: 1 1/2 hours
Servings: 10 to 12

Ingredients

Syrup

• 1 cup granulated sugar
• 1 cup water

Custard

• 1 cup semolina
• 3 1/2 tablespoons cornstarch
• 1 1/2 cups granulated sugar (divided)
• 6 cups whole milk
• 6 eggs
• 1 teaspoon vanilla

Phyllo

• 1/2 pound (2 sticks) butter, melted (for brushing the phyllo and buttering the pan)
• 12 frozen phyllo sheets, at room temperature  

Here's how to make it: 

1. To make the syrup, stir together the sugar and water in a saucepot. (Add any additional flavorings now.) Bring to a boil, stirring to dissolve the sugar. Remove and cool. 
2. To make the custard, combine the semolina, cornstarch and 1 cup of sugar in a bowl. Whisk until combined and lump free. 
3. Put the milk into a large saucepot. Bring to a boil over medium heat. Slowly pour the semolina mixture into the milk, whisking constantly. Cook, continuing to whisk, until mixture is thick. Remove from the heat. 
4. Beat the eggs and 1/2 cup of the granulated sugar with an electric mixer until thick and fluffy, about 6 to 8 minutes. Add the vanilla. Fold into the semolina mixture. Set aside. 
5. Brush the bottom of a 13x9-inch baking pan with butter. Put a sheet of phyllo into the pan and brush with butter. Repeat until you have seven layers. Spread the custard on top. Add the remaining five phyllo sheets, one at a time, brushing each with butter. 
6. Bake in a preheated 350-degree F oven for about 40 to 45 minutes, or until the crust is crisp and the custard has set. Remove from the oven and brush the syrup over the top. Cool completely before cutting into squares. Store in the refrigerator. 

Note: You could cut this recipe in half and bake it in an 8x8-inch baking pan. 

Need help converting cooking and baking measurements? Here are some handy kitchen conversion charts.

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13x9-inch Baking Pans $8 & Up

Granulated Sugar $2 & Up

Semolina $6 & Up

Vanilla Extract $4 & Up

Cornstarch $2 & Up

Greek Cookbooks

Electric Mixers $15 & Up

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