Galaktoboureko, Comforting Greek Custard

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    Galaktoboureko - Comforting Greek Custard

    Galaktoboureko. Carroll Pellegrinelli

    Who wouldn’t want a rich custard dessert baked in filo pastry and served warm? So, please don’t let the long, possibly unpronounceable, name stop you from making this delicious Greek comfort dessert.  Perhaps it’ll help to know I pronounce it as: “gah, lock, tah, BOO, tea, co”, which is close to the actual Greek pronunciation.

    The Complete Galaktoboureko Recipe

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  • 02 of 13

    Make the Custard

    Custard. Carroll Pellegrinelli

    Melt 2 tablespoons of butter and set aside. Separate 6 eggs. Save the egg whites for later. In a large saucepan, whisk the yolks and 6 cups of milk together. Whisk in 1 cup of sugar until as combined. Next, whisk in 1 cup of semolina. Now, place the pot on the stove on medium-low heat. Add the zest of 1 lemon. The pot must be stirred constantly or the custard with start getting lumpy.

    After cooking and stirring for 15-20 minutes, add the melted butter, 1 teaspoon vanilla and 2 teaspoons of orange blossom water. Whisk it all together and remove the pot from the stove.

    Melt 1 cup butter. Set aside.

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  • 03 of 13

    Prepare Your Work Space and Baking Pan

    Galaktoboureko - butter dish
    Butter the Dish. Carroll Pellegrinelli

    If you are new to working with phyllo (filo), it’s best to have a clean and slightly damp dish towel. Place the towel on top of the stack of filo dough to keep it moist while assembling the Galaktoboureko.

    Use a pastry brush to brush the 10x13 baking pan.

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    Place Phyllo in the Pan

    Begin Layering the Bottom. Carroll Pellegrinelli

    You will need two pieces of phyllo to cover the bottom of the pan.

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    Butter the Layer

    Buttering the Layers
    Buttering the Layers. Carroll Pellegrinelli

    Use the pastry brush to splatter the filo with the melted butter. Once you’re done splattering, spread the butter around with the brush. In the interest of working quickly, the filo does not have to be perfectly spread.

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    Keep Repeating the Process

    Pour the Custard
    Pour the Custard. Carroll Pellegrinelli

    Once you’re repeated the laying and butter process for at least 5 layers of filo, it’s time to pour in the custard.

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    Pre-Heating and Folding

    Galaktoboureko - Fold Edges
    Fold the Edges. Carroll Pellegrinelli

    Preheat the oven to 350 degrees F.

    Fold up the edges of the bottom filo layers.

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    The Edges

    Galaktoboureko - Butter the Edges
    Buttering the Edges. Carroll Pellegrinelli

    Butter the edges.

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    The Top Layers

    Galaktoboureko - Top Layers
    Top Layers. Carroll Pellegrinelli

    For the top crust, just one piece of filo is required for each layer.

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    Just Like Making a Bed

    Galaktoboureko - Tucking the Edges
    Tucking in the Edges. Carroll Pellegrinelli

    Be sure to tuck in the edges of each top sheet

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    Pouring Butter, Baking and Syrup

    Galaktoboureko - Pouring Butter
    Pour Remaining Butter Over the Top. Carroll Pellegrinelli

    Reheat the remaining butter. Pour the butter over the top. The butter should sizzle when poured.

    Bake for about 45 minutes.

    About 15 minutes before the galaktobourko is finished baking make the sugar syrup by combining 1 cup of water, 2 cups of sugar, juice from the zested lemon and lemon peel from one half of another lemon. Stir all of this together and then bring it to a boil on the stove. Boil for 5-8 minutes. Galaktoboureko

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    The Last Step in Preparation

    Galaktoboureko Syrup Time
    Galaktoboureko - Syrup Time. Carroll Pellegrinelli

    Remove the galaktobourko from the oven and pour the hot syrup over it. Allow it to set for about an hour to absorb the hot syrup.

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  • 13 of 13


    Galaktoboureko. Carroll Pellegrinelli

    It's time to eat. We always serve ours warm, so a quick reheat in the microwave works perfectly. Galaktoboureko is best eaten within a couple of days. You can refrigerate it, but the phyllo doesn't hold up that well.

    The Complete Galaktoboureko Recipe

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