Name: Galaktoboureko - Greek Custard Pie
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Ingredients: 2 cups full-fat milk; 1 cup Heavy cream; 3 tbsp cornstarch; 5 tbsp sugar; 1 tsp vanilla extract; 2 cups sugar; 1 cup water; 1 tsp lemon juice; 1 tsp butter; 450 g phyllo pastry; 1/2 cup butter (, melted); 1 tbsp ground pistachios ((optional))

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A few classic Greek desserts really capture my heart; Galaktoboureko is one of them! This SUPER delicious Greek custard pie is AMAZING!

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. YUM!

Galaktoboureko

Growing up, my mother used to make this dessert so often that it was a staple in our house. 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.

Seriously, it’s the kind of dessert that makes me stop and say, "Wow, this is SO good!"

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

Cut the Galaktoboureko (Greek custard pie).

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 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 custard

Steps of making the custard filling with photos.

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.

Tip: Stir the custard continuously while cooking to get a smooth custard and to prevent lumps.

Step Three - Assemble The Pie

Assemble the Galaktoboureko with photos.

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 (at least 6-7 sheets).

Tip: 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.

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 greek custard pie and bake until golden brown.

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.

Galaktoboureko (Greek custard pie) in a plate.

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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Galaktoboureko - Greek Custard Pie

Galaktoboureko

You'll Need

How To Make Galaktoboureko (Greek Custard Pie)

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