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Galaktoboureko (Greek Custard Pie)

A homey Greek dessert.

Ready In:
1hr 45mins
Serves:
Units:

ingredients

directions

  • Beat the eggs with the sugar until thick.
  • Add semolina, milk, zest and vanilla extract.
  • Cook over a low heat until mixture thickens, stirring continuously.
  • Remove from heat; stir in 4 tbsp butter.
  • Butter a baking pan 9x12x2 inches and lay 2/3 of pastry sheets, brushing each sheet generously with melted butter.
  • The edges of the pastry sheets should come up above the top of the pan.
  • Spread milk custard mixture over pastry sheets and turn in the edges of the phyllo over the custard.
  • Cover with remaining pastry sheets, buttering each one generously with melted butter once it gets into the baking pan.
  • Pour any remaining butter over top.
  • Cut through the first 3 pastry sheets (no one will kill you if it's 4! Just use a light touch and a very sharp, pointy knife.) in 3 inch squares and sprinkle pastry with water.
  • Bake in a moderate (350°F-180°C) oven for 45 minutes to 1 hour- until golden on top (not golden-brown).
  • Allow to cool.
  • Boil the sugar, water and lemon juice for 5 minutes.
  • Pour lukewarm syrup over the cooled 'Galaktoboureko'.
  • Cool before serving.
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RECIPE MADE WITH LOVE BY

@evelynathens
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@evelynathens
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"A homey Greek dessert."
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  1. Everything Sweet
    Exactly the way this dessert should taste. Great recipe.
    Reply
  2. skiingpeaches
    I made a greek dinner last night. We had this for dessert. It was very good. It wasn't difficult to put together. I love the lemony flavor. I added a cinnamon stick to the syrup recipe. Will definetly make again!!
    Reply
  3. MsKittyKat
    I LOVE this recipe. This has always been one of my favorite Greek desserts and finding out that it is fairly simple to make at home totally made my year. I've brought this to work a couple of times now and everyone is crazy about it. I used the cream of wheat as suggested by the recipe and couldn't imagine it made with rice flour. If you make this definitely get the semolina (also known as cream of wheat or farina) - you won't be sorry.
    Reply
  4. Bjornsdotter
    Excellent recipe and one of our favorites. Thanks for sharing!
    Reply
  5. Jesse Q
    Sorry we were not impressed. I used rice flour for the filling. The filling was way too thick, not sweet enough and not worth all the work. Maybe it tastes better with fine semolina?
    Reply
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