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Galaktoboureko (Greek Custard Pie)

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Galaktoboureko (Greek Custard Pie)

While I was in Greece I got to try a few new Greek treats and one of my favorites was galaktoboureko. Galaktoboureko 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.

Galaktoboureko (Greek Custard Pie)

Galaktoboureko (Greek Custard Pie)

Prep Time:1 hour Cook Time:45 minutes Total Time:1 hour 45 minutes Servings: 8
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
  1. Bring the milk and lemon zest to a boil and whisk in the semolina.
  2. Add the sugar and simmer for 5-6 minutes.
  3. Remove from heat and stir in the butter and the eggs one at a time.
  4. Stir in the vanilla.
  5. Brush the bottom of an 8×8 inch baking pan with olive oil.
  6. 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.)
  7. Repeat until you have 6-8 layers depending on how thick you want the crust.
  8. Place the custard mixture on top of the phyllo dough.
  9. Brush the top of a sheet of phyllo dough with butter and place it on the filling.
  10. Repeat until you have 6-8 layers depending on how thick you want the crust.
  11. Cut the pie into pieces.
  12. Bake in a preheated 350F/180C oven until the top is golden brown and the filling has set, about 30-50 minutes.
  13. Simmer the honey, water, sugar, lemon and cinnamon for 5 minutes.
  14. Pour the syrup over the pie when it comes out of the oven.
  15. Let cool and serve.
Similar Recipes:
Kanafeh (Sweet Cheese Pastry)
Baklava
Strawberry Goat Cheese Banitsa

Use leftover phyllo dough in:
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

Take a look at Peter’s great take on galaktoboureko.
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Reader Interactions

Comments

  1. Jan says

    October 21, 2008 at 11:12 pm

    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.

    Reply

  8. Elra says

    October 22, 2008 at 1:13 am

    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.

    Reply

  10. Jen Yu says

    October 22, 2008 at 1:29 am

    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!!

    Reply

  19. Rita says

    October 22, 2008 at 4:51 am

    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…

    Reply

  23. Amber says

    October 22, 2008 at 5:36 am

    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.

    Reply

  31. Debbie says

    October 22, 2008 at 11:20 am

    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!

    Reply

  34. Anonymous says

    October 22, 2008 at 1:04 pm

    This looks beautiful and very smooth. Wish I had some right now. I think it would make a good breakfast food, right?.

    Reply

  39. Pamela Heywood says

    October 22, 2008 at 3:39 pm

    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. 🙂

    Reply

  45. Jan says

    October 22, 2008 at 6:52 pm

    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.

    Reply

  47. Marjie says

    October 22, 2008 at 7:05 pm

    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!

    Reply

  50. Carolyn Jung says

    October 22, 2008 at 9:13 pm

    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.

    Reply

  53. Corinne says

    October 22, 2008 at 10:45 pm

    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!

    Reply

  57. rhid says

    October 23, 2008 at 3:07 am

    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?

    Reply

  66. Jeanne says

    October 25, 2008 at 7:44 pm

    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.

    Reply

  68. Yazmin says

    November 8, 2008 at 7:15 pm

    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.

    Reply

  69. Kevin says

    November 8, 2008 at 8:28 pm

    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.

    Reply

  71. Anonymous says

    August 19, 2010 at 3:42 pm

    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.

    Reply

  74. David says

    December 16, 2018 at 12:10 am

    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).

    Reply

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