Galaktoboureko - Greek Custard Pie

Galaktoboureko is a delicious Greek custard pie that I absolutely love! Today I’m sharing my own version, which is completely semolina-free and egg-free, yet still creamy, flavorful, and SO easy to make.

Galaktoboureko

A few classic Greek desserts really capture my heart; Galaktoboureko is one of them! The outside of this dessert is a golden, crispy phyllo layer, and the inside is a rich, creamy custard, all drizzled with sweet sugar syrup.

I also like to sprinkle some crushed pistachio on top, just for decoration.

Growing up, my mother made this dessert so often that it became a staple in our home. Now, I make it for my husband and kids, who love it just as much.

You'll Need

Full information on ingredients and quantities is in the recipe card at the end of the post.

• Phyllo dough: Phyllo dough dries out so quickly, so I always recommend covering it with a clean kitchen towel while working with it. And no, it CAN'T be replaced with puff pastry.
• Butter. I brush melted butter all over the phyllo pastry to achieve the perfect crispness and golden color.
• To make the sugar syrup, I use water, sugar, a few drops of lemon juice and vanilla extract.
• To make the cream filling, I use full-fat milk, heavy cream, cornstarch, granulated sugar and vanilla extract.
• And for topping (optional), I use crushed Pistachio.

How To Make Galaktoboureko (Greek Custard Pie)

Make the sugar syrup: In a large saucepan, mix sugar, water, lemon juice and butter, cook over medium-high heat for 1-2 minutes. Bring to a boil, then reduce the heat and cook for another minute, turn off the heat and let it cool completely.

Make the custard: In a saucepan, mix heavy cream, milk, cornstarch, vanilla extract and sugar together, cook over medium heat stirring constantly for 3-4 minutes or until thickened (make sure its lumps free). Let it cool.

Assemble The Pie: Preheat the oven to 180C/350F and grease a 30x20cm baking pan with butter.

Optional: I like to trim the excess phyllo around the edges to make a beautiful pie. To trim the phyllo sheets, place them on a flat surface, set the baking pan you will use on top of them, and cut around the pan with a sharp knife.

Place a sheet of phyllo on the baking pan, brush it with melted butter, and repeat to stack half of the phyllo sheets on top of each other (at least 6-7 sheets).

Now, spread the custard filling equally on the top, then repeat stacking the remaining phyllos on top of each other, brushing butter between the sheets.

Cut the pie and bake: Carefully cut the pie into squares using a sharp knife. Bake for 30 minutes or until golden brown.

Add the syrup: Take it out of the oven and immediately pour the cold syrup over it. Let it sit for 10-15 minutes to absorb the syrup. Garnish with ground pistachio and serve.

Pro Tips

• Custard Tip: Cook the custard just until it’s thick enough to coat the back of a spoon. My secret? Since it will cook again in the oven, I recommend keeping it slightly softer before baking.
• Phyllo Tip: Phyllo sheets dry out quickly, so always keep them covered with a kitchen towel while you work.
• Syrup Tip: Feel free to flavor the syrup with a cinnamon stick, rose water, orange peel, or any other flavor you like.

Storage: I simply store it in an airtight container in the fridge for up to 4 days. However, I don't recommend freezing it; It comes out of the freezer soggy and not as crispy as I like.

More Mediterranean Dessert Recipes

• Om Ali Dessert
• Kunafa Dessert
• Easy Milk Pudding Dessert

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