Galaktoboureko~ Greek Custard Pie



Galaktoboureko~ Greek Custard Pie 

One of the most traditional Greek desserts!! 


  • 1 package of phyllo dough
  • 1 cup of unsalted butter, melted


  • 2 cups of whole milk
  • 2 cups of heavy cream
  • 1 cup of organic sugar
  • 1 cup of semolina
  • 1 stick of butter
  • 4 eggs
  • Zest of 1 orange, reserve juice
  • 1 vanilla bean, reserve seeds


  • 3 cups of sugar
  • 2 cups of water
  • 1 cup of honey
  • Juice of 1 orange
  • 2 sticks of cinnamon
  • 1 teaspoon of vanilla flavoring
  1. Preheat the oven to 350 degrees. Prepare a large baking tray that is lightly greased.
  2. Remove phyllo dough from the refrigerator and let it come to room temperature.
  3. Prepare the custard filling. Beat the eggs in a large bowl then add half the sugar to make a light and fluffy mixture. Set bowl aside.
  4. In a large pot over medium heat, cook the cream, milk, vanilla, salt, and remaining sugar. Mix to combine. Make sure to keep an eye on the mixture as you do not want to burn the mixture. Once you see bubbles start to form, quickly whisk the semolina. You want to cook the mixture for a few until you see the mixture coat the back of a wooden spoon. Remove from heat and add the 1 stick of butter. Stir to combine.
  5. To cool down the mixture rapidly, you can place the bowl over an ice bath. Whisk to cool down for a few minutes.
  6. Once the mixture is cool, whisk in the egg mixture. Set aside.
  7. Prepare phyllo sheets. In a large baking dish, generously butter the bottom of the pan. Place one sheet of phyllo dough in the baking dish, and then butter the sheet. Continue this process with about half the phyllo sheets. Make sure to butter each sheet as you go so the phyllo bakes properly. Once you have half your sheets prepared, pour the custard over the phyllo making sure to spread an even layer over the top.
  8. Carefully layer the remaining sheets of phyllo over the top of the custard. Make sure to butter each sheet. I like to score the center of the pie to make sure it cooks properly. Brush with butter and then place it in the middle rack of your oven.
  9. While pie is cooking prepare the sauce.
  10. In a medium pot add all the syrup ingredients and stir to combine. Cook for about 10 minutes or until the sauce has slightly thickened. You do not want a soggy galaktoboureko, so make sure your syrup has reduced a bit. Remove from heat and let cool.
  11. When the pie is done, remove from the oven. Pour the syrup evenly over the top of the pie and then let cool at room temperature. Chill galaktoboureko overnight and serve the next day! Really good with a dash of cinnamon over the top.



  1. I absolutely love this authentic dessert!! You truly are an amazing and talented Chef with the best of the best authentic recipes to share. Thank you for this special dedication my dear.

Leave a Reply