Galaktoboureko is an easy, delicious and classic Greek dessert made with rich custard between layers of crispy, buttery phyllo pastry and drizzled with sugar syrup. YUM!
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Galaktoboureko
Growing up, my mother used to make this dessert so often that it was a staple in our house, and now, I make it for my kids and husband, who love it so much. I thought about this dish yesterday, and I've decided to share the recipe with you today.
Galaktoboureko is filled with creamy goodness, and truth be told, it lives up to its name. This Greek custard pie has an excellent combination of perfect texture and delightful taste.
The texture boasts a crisp golden color of the pastry that is crunchy. The filling is superb like no other, smooth, and creamy with an exact amount of sweetness you will never get tired of.
Overall, this dessert is light yet SUPER creamy, and I LOVE it.
Galaktoboureko Ingredients
Full information on ingredients and quantities is in the recipe card at the end of the post.
Phyllo dough: Phyllo dough is widely available in any supermarket. However, it dries out so quickly, so I always cover it with a clean kitchen towel while working with it. Ah, and it can't be replaced with puff pastry.
Butter. I brush melted butter all over the phyllo pastry to achieve the perfect golden color and crispness.
To make the sugar syrup, I used water, sugar, a few drops of lemon juice and vanilla extract.
To make the cream filling, I used full-fat milk, heavy cream, cornstarch, granulated sugar and vanilla extract.
And for topping (optional), I used crushed Pistachio.
How To Make Galaktoboureko (Greek Custard Pie)
Step One - 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.
Step Two - Make the cream
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.
Step Three - Assemble The Pie
Preheat the oven to 180C/350F and grease a 30x20cm baking pan with butter.
Place a sheet of phyllo on the baking pan, use a brush it with melted butter, and repeat to stack half of the phyllo sheets on top of each other.
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.
Carefully cut the pie tray into squares using a sharp knife. Bake for 30 minutes or until golden brown.
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.
Top Tips
- Thicken your cream filling thoroughly with no lumps visible. If your cream filling is gooey and almost watery, it will only make the phyllo pastry lumpy and soft thus ruining the whole texture of the dish.
- For extra flavored syrup, add lemon peel, orange peel, or cinnamon stick to the syrup.
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.
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Recipe
Galaktoboureko - Greek Custard Pie
Equipment
- Pastry brush
Ingredients
To prepare the cream
- 2 cups full-fat milk
- 1 cup Heavy cream
- 3 tablespoon cornstarch
- 5 tablespoon sugar
- 1 teaspoon vanilla extract
For the sugar syrup
- 2 cups sugar
- 1 cup water
- 1 teaspoon lemon juice
- 1 teaspoon butter
For the pie
- 450 g phyllo pastry
- ½ cup butter , melted
- 1 tablespoon ground pistachios (optional)
Instructions
Make the cream
- 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.
Make the sugar syrup
- In a saucepan, mix sugar, water, lemon juice and butter, cook over medium 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 pie
- Preheat the oven to 180C/350F and grease a 20x30cm baking sheet with butter.
- Place a sheet of phyllo on the baking sheet, brush it with melted butter, and repeat to stack half of the phyllo sheets on top of each other.
- Now, spread the cream filling equally on the top, then repeat stacking the remaining phyllo sheets on top of each other, brushing butter between the sheets.
- Carefully cut the baklava tray into small rectangles using a sharp knife. Bake for 30 minutes or until golden brown.
- Take it out of the oven and pour the sugar syrup over it. Let it sit for 10-15 minutes to absorb the syrup.
- Garnish with ground pistachio and serve.
Pam
Super delicious pie with the most creamy custard. I loved it.
Eman
Sweet dessert; my daughters love it.
Nancy
Perfect dessert for Ramadan. I made this recipe as a dessert for Iftar, and it was so delicious. Thanks!
Manwal
SOOO good!