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A golden, flaky Galaktoboureko dessert with syrup-soaked phyllo layers and creamy semolina custard, served with Greek coffee and honey.
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Authentic Galaktoboureko

Galaktoboureko is a traditional Greek dessert featuring a rich semolina custard encased in crispy, golden phyllo dough and soaked in an aromatic citrus syrup. This step-by-step guide will walk you through making this delicious pastry at home, ensuring a perfect balance of textures and flavors.
Prep Time30 minutes
Cook Time50 minutes
Resting Time2 hours
Total Time3 hours 20 minutes
Course: Dessert
Cuisine: Greek
Servings: 4 servings
Calories: 350kcal

Equipment

  • Medium saucepan
  • Whisk
  • Baking dish (9x13 inches)
  • Pastry brush
  • Sharp knife

Ingredients

Custard Filling

  • 4 cups whole milk
  • 1/2 cup fine semolina flour
  • 1/2 cup sugar
  • 4 large eggs, beaten
  • 1/4 cup butter, melted
  • 1 teaspoon vanilla extract
  • 1 tablespoon lemon zest

Phyllo Dough & Syrup

  • 12 sheets phyllo dough (thawed if frozen)
  • 1/2 cup butter, melted (for brushing)
  • 1 cup sugar
  • 1 cup water
  • 1/4 cup honey
  • 1 tablespoon lemon juice
  • 1 cinnamon stick

Instructions

  • Prepare the Custard
    Heat milk in a saucepan until warm.
    Gradually whisk in semolina, sugar, and lemon zest.
    Stir constantly until thickened, then remove from heat.
    Slowly incorporate beaten eggs while stirring.
    Mix in melted butter and vanilla extract.
  • Layer the Phyllo Dough
    Preheat oven to 350°F (175°C).
    Brush a baking dish with melted butter.
    Lay 6 sheets of phyllo, brushing each with butter.
    Pour custard evenly over the layers.
    Cover with 6 more phyllo sheets, buttering each.
  • Bake
    Score the top phyllo layers into squares.
    Bake for 45-50 minutes until golden brown.
  • Prepare the Syrup
    Simmer sugar, water, honey, lemon juice, and cinnamon for 5-7 minutes.
    Remove the cinnamon stick.
  • Soak & Serve
    Pour warm syrup over the hot pastry.
    Allow it to cool for at least 2 hours.Cut and serve at room temperature or slightly warmed.

Notes

  • Use fresh phyllo for the crispiest layers.
  • Ensure the syrup is warm when pouring over the hot pastry to avoid sogginess.
  • Store leftovers in the fridge for up to 5 days and reheat in an oven for best texture.