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.
- 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, slice 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
Jan says
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.
MaryBeth says
Yum.. this looks really good.
Peter M says
Very well done Kevin…now eat it up quick or share it because the phyllo gets soggy after a few days.
Diana Evans says
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
Gloria says
Wow!! kevin this look amazing!!! really nice and yummy!!Gloria
VeggieGirl says
Fabulous Greek sweet treat!
ttfn300 says
that looks divine… and yes, i would have the same problem 🙂
Elra says
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.
Mrs Ergül says
I will like to try making this!
Jen Yu says
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!!
Dana McCauley says
Cool! Is the texture like a Portuguese custard tart?
Amy says
That looks really good. I will have to try that soon!
maybelle's mom says
Oh, I loved this too when I was in Greece. Glad to see your trip had such an effect on you.
Manggy says
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!
Anonymous says
This sounds so yummy! Custard pies are great and the lemon and cinnamon make an interesting flavor combo.
Pearlsofeast says
The ingredients are making me salivating.Sounds heavenly and Yum.
Marc @ NoRecipes says
This sounds like my kind of dessert. Nice job Kevin!
Helene says
You’re doing recipes that probably you would not think that someday you would make them. You did really good.
Rita says
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…
noble pig says
Kevin it’s so beautiful. What a lovely pie, I bet it tastes great.
Rosa's Yummy Yums says
An exquisite pie! I really have to make it once…
Cheers,
Rosa
Esi says
How fun to recreate things you had on your trip. I love custard pies.
Amber says
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.
Nazarina A says
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!
Peabody says
Oh that looks so comforting.
Meeta says
you forgot to give me my spoon with that plate. looks blissful!
Deb says
Oh yum, that looks divine. And a belated welcome back from Greece. Haven’t had any time to catch up on blogs lately.
Beachlover says
you’re good can create the food from your memory! love pholly texture and your look great!
Anonymous says
This looks SOOOO GOOOOD!
Grace says
those greek really know how to eat. nicely done. 🙂
Debbie says
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!
Kim says
I am not a phyllo fan, but with the custard you could convert me Kevin in a heartbeat! Looks absolutely wonderful and satisfying.
OhioMom says
I love custard pie, this looks delish!
Anonymous says
This looks beautiful and very smooth. Wish I had some right now. I think it would make a good breakfast food, right?.
HoneyB says
I love the look of this! Sounds delicious!
Bellini Valli says
Recreating recipes you have found on your travels is a way to relive those wonderful times Kevin:D
Maria says
Looks lovely! I haven’t had this one before. I better get up to speed!
Deborah says
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!
Pamela Heywood says
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. 🙂
Amy says
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
lisaiscooking says
This looks amazing! Great job.
Lori says
Ooooh! Another Greek pie. Yay! I’m such a custard lover. This looks great!
Robin Sue says
Excellent looking dessert. Love a good custard and once again enjoying your Greek recipes!
Anonymous says
looks like a great custard pie!
Jan says
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.
Lisa says
Brilliant creation Kevin. How fortunate you were to get a chance to visit Greece.
Marjie says
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!
Cheryl says
That looks incredible, you have inspired me to travel to Greece this year.
Pam says
This looks wonderful! I love custard but have never had Greek custard pie. I’ll be on the lookout for it.
Carolyn Jung says
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.
Alexa says
This pie looks so creamy and delicious. I love what you did with it. Beautiful way to dish up the memories of your trip.
Indigo says
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!
Corinne says
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!
[eatingclub] vancouver || js says
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!
Clumbsy Cookie says
Who needs Greece when we have Kevin? This is delicious looking!
Elly says
Looks perfect, Kevin! Galaktoboureko is my second favorite Greek dessert 🙂
rhid says
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?
noobcook says
woah you are really good in reconstructing a dish you have eaten b4… I only know how to eat and … that’s it 😀
Joy the Baker says
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!
mikky says
looks really good… 🙂
Mike of Mike's Table says
This sounds amazing. I need to eat this and go to Greece already, in no particular order.
Kevin says
rhid: The semolina gave it a thicker and maybe a bit grainier texture which I found quite pleasant.
Rosie says
Oh my goodness this sound pure heaven to me! I adore custard slices, baked custard etc – I must try this recipe!
Rosie x
Faery says
Oh my God this looks soooooo delicious, I have to try this recipe, thanks for sharing 🙂
meeso says
I’m loving all these Greek dishes, looks great!
Jeanne says
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.
mycookinghut says
WOW!! I love custard… This will definitely be my favourite!
Yazmin says
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.
Kevin says
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.
Anonymous says
This looks scrumptious. I’ll have to try this.
Anonymous says
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.
Anonymous says
Hi, can this be prepared a few hours beforehand and baked later on?
Kevin says
Anonymous: I would stick to baking it right after making it but the syrup can definitely be made ahead of time.
David says
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).