Galaktoboureko – A Beloved Greek Custard Pastry with Buttery Phyllo and Syrup

Eliane Muskus
Jul 12
2 min read

Creamy semolina custard wrapped in golden phyllo, baked until crisp, and drenched in sweet citrus syrup — a classic Greek dessert you’ll never forget.

Galaktoboureko is one of Greece’s most beloved desserts — a creamy semolina custard wrapped in buttery phyllo, baked to golden perfection, then soaked in fragrant syrup.

I tasted it for the first time during a summer trip to Corfu, at a small beachside taverna tucked away from the tourist spots. It was warm, luscious, and delicately sweet, with a hint of lemon and crisp phyllo that shattered beautifully with every bite.

It’s the kind of dessert that lingers in your memory — and now, you can recreate it at home.

Why You’ll Love This Recipe

✅️ A showstopping dessert that’s easier than it looks

✅️ Silky custard + crisp phyllo = texture heaven

✅️ Perfect for holidays, dinner parties, or a weekend treat

✅️ Authentic Greek flavor that transports you to the Mediterranean

Close-up of traditional Greek galaktoboureko pastry with golden phyllo, creamy semolina custard, and syrup drizzle

📋 Galaktoboureko – Creamy Custard Pastry Recipe

Serves: 12–15

Prep Time: 45 minutes

Cook Time: 1 hour

Ingredients

For the phyllo layers:

¾ cup unsalted butter, softened
12 sheets of phyllo dough

For the custard base (thickener):

1 cup semolina flour
3½ tablespoons cornstarch
1 cup sugar
¼ teaspoon salt

For the custard mix:

6 cups whole milk
6 eggs
½ cup sugar
1 teaspoon vanilla extract

For the syrup:

1 cup water
1 cup sugar

👩‍🍳 Step-by-Step Instructions

1. Mix the dry custard base

In a medium bowl, whisk together the semolina, cornstarch, sugar, and salt. Set aside.

2. Heat the milk

In a large saucepan, bring the milk to a gentle boil. Slowly whisk in the semolina mixture, stirring constantly until the custard thickens and begins to bubble. Remove from heat.

3. Prepare the egg mixture

Using an electric mixer, beat the eggs until frothy. Add the ½ cup sugar and continue mixing until the mixture becomes pale and airy (about 8–10 minutes). Stir in the vanilla.

4. Combine custard

Gently fold the egg mixture into the warm milk custard. Stir until smooth. Cover loosely and let cool slightly.

5. Assemble the pastry

Preheat your oven to 350°F/175°C/155° Fan. Butter a 9x13 inch baking dish.

Layer 7 sheets of phyllo, brushing each with melted butter. Pour in the custard and smooth the surface. Add the remaining 5 phyllo sheets on top, again brushing each one with butter.

6. Bake

Bake for 40–45 minutes or until the top is golden and crisp, and the custard is just set.

7. Make the syrup

While the pastry bakes, combine sugar and water in a small saucepan. Bring to a boil and simmer for 5 minutes.

8. Finish with syrup

Remove the Galaktoboureko from the oven. Immediately spoon the hot syrup evenly over the top, focusing on the corners and edges. Let it cool completely before cutting.