Galaktoboureko {Greek Custard Pie}
Cuisine: Mediterrarean
A delicious Greek dessert that will melt in your mouth!
  • 1 cup finely ground semolina, found at any greek specialty store
  • 6 cups milk
  • 1½ cups sugar
  • 6 eggs
  • 2 tsp. vanilla
  • 1 Tbsp. butter
  • 1 16 oz. pkg. Phyllo dough, thawed to room temperature
  • vegetable oil for brushing
  • 1½ cups sugar
  • 1½ cups water
  • ½ tsp. lemon juice
  • 3 Tbsp. honey
  1. In a large bowl, whisk together eggs and sugar until well combined. Set aside.
  2. Combine finely ground semolina and milk into a large sauce pan. Cook over medium heat until it becomes thick. You want it to be the consistency of cream of wheat.
  3. Once thickened remove from heat and temper the egg/sugar mixture a little at a time stirring consistently so eggs don't cook. You don't want scrambled eggs in your custard ;)
  4. Once eggs are completely tempered into mixture, add butter and vanilla and stir until melted and evenly incorporated. Set aside.
  5. Remove one of the two plastic wrapped phyllo from package. Lay out on surface and cover with a thin cloth that has been flicked with a little bit of water. It is important as phyllo can dry out quickly, but you don't want it too wet that it seeps through and dampens/ruins dough. Phyllo dough takes patience to work with.
  6. Lightly grease a 9x13 pan. Lay two sheets of phyllo do width wise, side-by-side and press to conform and cover pan entirely. Don't lay it length wise or you will not cover the edges of pan like you need to.
  7. Brush vegetable oil onto dough with pastry brush to cover. Lay the next set of two to layer. Repeat layers, brushing vegetable oil in between each layer until that first roll of phyllo dough has been used.
  8. Next pour custard into phyllo-covered pan. Use a spatula or wooden spoon to smear and evenly distribute custard.
  9. Take a serrated knife and carefully trim excess dough off of edges of pan. Fold over the remaining edges nicely over custard.
  10. Take out second (and last) plastic covered phyllo dough from package and cover to keep from drying as you did with the first set of phyllo dough (likely sprinkled thin cloth).
  11. This time, you only need one sheet of phyllo dough at a time and will lay it lengthwise. tuck any extra edges carefully around base.
  12. Using pastry brush, brush phyllo dough with vegetable oil. Repeat the process of laying sheet down, tucking carefully to fit, and brushing with vegetable oil until you have 12 layers of phyllo dough. on top. Finish by brushing vegetable oil on top.
  13. Bake at 350 degrees F for about 30-40 minutes or until top is a nice golden brown. Once done, set out to cool.
  1. Combine sugar, water, lemon juice and honey into a medium sauce pan. Cook over medium heat and Bring to a boil for 10 minutes.
  2. After Galaktoboureko has reached nearly room temperature, but still slightly warm, drizzle syrup over top, making sure that it is evenly covered. It works best to drizzle a little at a time and wait so that Galaktoboureko can absorb it. Then continue with that process until all syrup has been used.
Recipe by Chef in Training at