While I was in Greece I got to try a few new Greek treats and one of my favorites was galaktoboureko. Galaktoboureko (aka milk börek) is a custard pie that is wrapped in phyllo dough and covered with a lemony syrup. The custard is made from milk, semolina and eggs and has a surprisingly pleasant texture. I constructed this recipe from those that I found on the web while trying reconstruct the flavour and texture of the galaktoboureko that I had while in Greece. (I often find it fun to try to reproduce dishes that I have had from memory.) I was a bit surprised to find that none of the recipes called for honey which I am sure was in the piece that I had so I added some to the syrup. I also added some cinnamon to the syrup to add another layer of flavour. The rest of the recipe is pretty standard. The galaktoboureko turned out really well. The phyllo dough baked up nice and light and crispy and flaky and good. I really enjoyed the texture of the custard and its slightly sweet and lemony flavour. The layers of the phyllo dough soaked up and retained the extra syrup which added a touch of cinnamon which added something slightly exotic. The only problem that I am having is that it is disappearing too quickly.
You can flavour the custard and/or the syrup with lemon, orange, or rose!
Galaktoboureko (Greek Custard Pie)
ingredients
- 3 cups milk
- 1/2 lemon (zest)
- 1/4 cup fine semolina
- 1/2 cup sugar
- 1 tablespoon unsalted butter
- 3 eggs
- 1/2 teaspoon vanilla extract
- 1/2 pound phyllo dough
- 1/2 cup butter (melted)
- 1/4 cup honey
- 1/2 cup water
- 1/2 cup sugar
- 1/2 lemon (juice and zest)
- 1 stick cinnamon
directions
- Bring the milk and lemon zest to a boil and whisk in the semolina.
- Add the sugar and simmer for 5-6 minutes.
- Remove from heat and stir in the butter and the eggs one at a time.
- Stir in the vanilla.
- Brush the bottom of an 8×8 inch baking pan with olive oil.
- Brush the top of a sheet of phyllo dough with butter and place it in the pan. (You may have to cut the phyllo dough to fit the pan.)
- Repeat until you have 6-8 layers depending on how thick you want the crust.
- Place the custard mixture on top of the phyllo dough.
- Brush the top of a sheet of phyllo dough with butter and place it on the filling.
- Repeat until you have 6-8 layers depending on how thick you want the crust.
- Cut the pie into pieces.
- Bake in a preheated 350F/180C oven until the top is golden brown and the filling has set, about 30-50 minutes.
- Simmer the honey, water, sugar, lemon and cinnamon for 5 minutes.
- Pour the syrup over the pie when it comes out of the oven.
- Let cool and serve.
Spanakopita (Greek Spinach Pie)
Mushroom and Feta Phyllo Pie
Kolokithopita (Greek Zucchini Pie)
Agginaropita (Greek Artichoke Pie)
Mushroom and Goat Cheese Strudel with Balsamic Syrup
Tomato Tart
Baklava
Apple and Cheddar Quiche
Chicken and Date Pastilla
Asparagus and Walnut Phyllo Pie (aka Asparagus Baklava) with Avgolemono Sauce
Roasted Pumpkin Quiche with Caramelized Onions, Gorgonzola and Sage
Strawberry Goat Cheese Banitsa
Lamb Exohiko (Lamb, Spinach and Cheese Stuffed Phyllo Parcels)
Fiddlehead and Gruyere Tart
That looks perfectly heavenly. I love custard tarts, and have just made one myself today. It looks nothing like yours though. I remember these desserts from Greek vacations and they are so good.
Yum.. this looks really good.
Very well done Kevin…now eat it up quick or share it because the phyllo gets soggy after a few days.
I will be heading right over…lol…this looks very yummy!!! I will have to try this one weekend…
You really blow me away with your cooking Kevin!
Hugs
Diana
Wow!! kevin this look amazing!!! really nice and yummy!!Gloria
Fabulous Greek sweet treat!
that looks divine… and yes, i would have the same problem 🙂
Kevin,
I was going to try your Maple Pecan Pie, and now you already posted another dessert?
This is hard for me to choose…
which one first? Maple pecan pie or Galaktboureko.
I will like to try making this!
I *love* this dessert! I’ve seen it on Peter’s blog before and now I think this is a sign that I need to make it sometime soon. Good to see you had a great trip, Kevin. Sorry if I’ve been absent from your blog – I see your posts in my feed, but I haven’t had a lot of time to comment lately. Nice new pic too!!
Cool! Is the texture like a Portuguese custard tart?
That looks really good. I will have to try that soon!
Oh, I loved this too when I was in Greece. Glad to see your trip had such an effect on you.
Kevin, I have no idea how you are able to stay so thin this way! I’ve had galaktoboreko at a restaurant before and it is lethally delicious!
This sounds so yummy! Custard pies are great and the lemon and cinnamon make an interesting flavor combo.
The ingredients are making me salivating.Sounds heavenly and Yum.
This sounds like my kind of dessert. Nice job Kevin!
You’re doing recipes that probably you would not think that someday you would make them. You did really good.
Oh that looks so good. I never had that in Greece, I must have had my mind set on Baklavas… I bet this dessert wouldn’t last longer here at home either…
Kevin it’s so beautiful. What a lovely pie, I bet it tastes great.
An exquisite pie! I really have to make it once…
Cheers,
Rosa
How fun to recreate things you had on your trip. I love custard pies.
I am not even going to try to pronounce that. It does look yummy and I love anything in phyllo. Well except Alaskan moose. Ha ha.I like how you will find a way to make something that you had.
Oh Kevin,
I was so going to make this, but my recipe is a little different. Yours look good though, I want to eat it so bad!
Oh that looks so comforting.
you forgot to give me my spoon with that plate. looks blissful!
Oh yum, that looks divine. And a belated welcome back from Greece. Haven’t had any time to catch up on blogs lately.
you’re good can create the food from your memory! love pholly texture and your look great!
This looks SOOOO GOOOOD!
those greek really know how to eat. nicely done. 🙂
This is my kind of dessert. I love anything with custard. I will have to put this in my “to make” file. I want to try this. Looks wonderful….it would disappear around here pretty quick!
I am not a phyllo fan, but with the custard you could convert me Kevin in a heartbeat! Looks absolutely wonderful and satisfying.
I love custard pie, this looks delish!
This looks beautiful and very smooth. Wish I had some right now. I think it would make a good breakfast food, right?.
I love the look of this! Sounds delicious!
Recreating recipes you have found on your travels is a way to relive those wonderful times Kevin:D
Looks lovely! I haven’t had this one before. I better get up to speed!
I’m not too familiar with Greek food, so I love that you are making so many Greek recipes and I get to learn about them!
There is absolutely no better desert in the entire world, IMHO. I’ve had it in Greece and I used to get it from a Greek deli in Birmingham, England (20 years ago): the owner’s wife would make a batch every now and again and it would sell out fast, which meant calling frequently just to be in with a chance of the scarce treat. Great marketing ploy! 🙂 I also got Greek lessons and talked recipes, but I’ve never bothered to make it myself. I think I HAVE to now after I’ve seen yours. It looks absolutely perfect and gorgeous and, if I look at it any longer, I’ll get drool on my keyboard. 🙂
This looks really amazing! I love Greek food, but haven’t really tried all that much – I can’t wait to make this!
-Amy
http://www.singforyoursupperblog.com
This looks amazing! Great job.
Ooooh! Another Greek pie. Yay! I’m such a custard lover. This looks great!
Excellent looking dessert. Love a good custard and once again enjoying your Greek recipes!
looks like a great custard pie!
Oooh yum – I made Peter M’s recipe a while back and it was DEEELISH – Even tho I don’t normally like desserts (I’d rather have two dinners) It is a lovely recipe.
Brilliant creation Kevin. How fortunate you were to get a chance to visit Greece.
OMG, Kevin, OMG! I looked at this and thought, “I must have this! How far is it to Canada?” Then I realized that I have people to feed here, so I may have to try this myself. Another beautiful creation from a man who really deserves a giant kitchen like mine!
That looks incredible, you have inspired me to travel to Greece this year.
This looks wonderful! I love custard but have never had Greek custard pie. I’ll be on the lookout for it.
I love my sweet desserts, don’t get me wrong. But sometimes I really long for an end to a meal that is more restrained in its sweetness. This Greek custard tart looks like it fits the bill exactly. I mean, come on, you definitely can’t go wrong with buttery, flaky pastry AND creamy, thick custard. They make magic together.
This pie looks so creamy and delicious. I love what you did with it. Beautiful way to dish up the memories of your trip.
Oh god, this sounds to die for. I love this sort of thing – it looks like a more exotic vanilla custard slice, haha. Love it!
Soudns amazing! My mother used to make a lemon-yello cake with lemon glaze that was stright off a bettey-crocker box, I loved it… This sounds like my grown-up foodies dream!
This sounds just fantastic — and very, very dangerous! I don’t think I’ll be able to stop myself until I’ve finished up everything. Goodness gracious, great stuff!
Who needs Greece when we have Kevin? This is delicious looking!
Looks perfect, Kevin! Galaktoboureko is my second favorite Greek dessert 🙂
Interesting – I’m fascinated by the fact that it has semolina in it. Otherwise it reminds me of a vanilla slice – light dough, surrounding a slab of custard. What was the texture like? Did the semolina change it – is that what the semolina added?
woah you are really good in reconstructing a dish you have eaten b4… I only know how to eat and … that’s it 😀
oh Kevin! I love your pictures from Greece along the sidebar. Just beautiful! And this custard pie looks like a dream. I envy your tastebuds right now!
looks really good… 🙂
This sounds amazing. I need to eat this and go to Greece already, in no particular order.
rhid: The semolina gave it a thicker and maybe a bit grainier texture which I found quite pleasant.
Oh my goodness this sound pure heaven to me! I adore custard slices, baked custard etc – I must try this recipe!
Rosie x
Oh my God this looks soooooo delicious, I have to try this recipe, thanks for sharing 🙂
I’m loving all these Greek dishes, looks great!
Isn’t it interesting how almost every culture has their take on the custard tart? Nata in portugal, melktert in South Africa… never come scross this one wrapped in phyllo before but it sounds intriguing.
WOW!! I love custard… This will definitely be my favourite!
Before the 3rd step, shall we COOL the milk mixture before adding the eggs? if not, wouldn’t the egg cook up?
I ‘d love to try the recipe, if you could answer, I’d appreciate it, thank for the recipe.
Yazmin: I just poured the eggs in slowly while stirring energetically and they were fine. You could easily let it cool or even temper the eggs before adding them.
This looks scrumptious. I’ll have to try this.
Great recipe Kevin. I too had a hard time pouring over various recipes for this dessert, trying to figure out which one would be the best. For an extra special treat, use orange blossom honey to give it a nice flavor.
Hi, can this be prepared a few hours beforehand and baked later on?
Anonymous: I would stick to baking it right after making it but the syrup can definitely be made ahead of time.
This is a wonderful recipe – made a batch this afternoon; it’s sooo good. If you need to make a larger pan for an occasion, double the amount of milk, sugar, semolina, eggs and vanilla and use a 9×13 baking dish (with the phyllo dough cut to the proper size, of course).