Galaktoboureko – Greek Custard Pie | Olive & Mango

Updated 27th March 2024

Crispy layers of phyllo filled with a vanilla semolina custard soaked in a citrus sweet syrup. Do I need to say more? Probably not but you know I am going to! Galaktoboureko is a traditional Greek dessert and one of my favorite classic Greek desserts. It’s made of buttery layers of phyllo and a very creamy custard. It’s rich and definitely a treat. It’s one of those desserts that you make sure to leave room for after dinner. It’s made of three delicious layers – the phyllo, the custard and the syrup. Why don’t we talk a little about each of them.

All About the Phyllo/Filo

You can definitely make the phyllo from scratch but I never do. I can never get the layers thin enough to be as light and fluffy as store bought phyllo. You can get away with thicker phyllo in a savoury pie but not when making Greek custard pie. This pie gets soaked in syrup so thicker phyllo sheets would really get weighed down by the syrup and the layers would lose their crispness. Store bought always makes things so much easier and it’s so easy to work with as well. Phyllo dough is usually found in the frozen food section. Each package usually contains several of paper-thin sheets of phyllo. These sheets can become gummy if too damp, or brittle if too dry. To prevent either of those things from happening, first you must make sure to defrost phyllo in the fridge, not on the counter. This prevents too much condensation from forming and making the outer layers of phyllo gummy, making them want to stick to each other. I usually defrost it overnight. Remember to also place unwrapped phyllo dough on a damp kitchen towel and cover with another damp towel or paper towels. The towels shouldn’t be wet but just damp to the touch. After taking a sheet or two to work with, recover the remaining phyllo. Again, the goal is to keep the dough hydrated and prevent it from drying out. Then you’re ready to start layering! Another important thing when layering phyllo to get those light and crunchy layers, is to try not to touch the phyllo with the pastry brush too much when you are adding the butter in between layers. Drizzle it over and barel brush it on ever so lightly.

All About The Semolina Custard Filling

When you are making custard of any kind it’s important to use high quality eggs and butter (no margarine here please) and also use heavy cream not just milk alone. The custard must be rich and flavourful and good quality, full fat milk and cream will give you that wonderful flavour. This is not a creamy custard by any means when you make it and that is ok. It doesn’t need to be pushed though a sieve or anything like that. Some recipes call for separating the yolks from the whites but I don’t do that. It’s much easier keeping the two together. Other recipes call for whipping the whole eggs until super foamy then adding into the custard. I left those instructions in the recipe notes. I found that those steps make very little difference in the outcome so I don’t make the galaktobourkeo that way anymore. This simplified more streamlined galaktoboureko recipe tastes wonderful every time. No eggy flavour and a nice and light creamy custard that sets well without being overly stiff.

All About The Syrup For Galaktoboureko

The syrup is what brings the dessert together. It’s traditionally flavored with cinnamon and lemon but I like to switch things up sometimes and do orange or grapefruit too. Feel free to chose which flavour you would like to infuse it with. It’s so wonderfully fragrant and delicious. The syrup must be completely cool before pouring it over the piping hot pie right out the oven (can easily be made the day before). This will keep the top layers crisp and syrupy at the same time. If the syrup is hot it will just soak the top layers right through and they will loose their crispness. The syrup should be ladled over gently and methodically over the entire pie so it soaks evenly. Here’s where tastes differ though. Some like their pie dripping with syrup. If that is the case then use the full amount of syrup or even double it. If you like it less soaked and more on the drier side (not dripping with syrup) just make half the amount. I always like to make the full amount though because I like it between those two – slightly dripping. I gauge how much I am going to use while I’m ladling it on and seeing how much of it gets soaked through. Some Variations add some cognac to it or even rosewater to the syrup for extra flavour.

Galaltoboureko Recipe Ingredients

• PHYLLO DOUGH/ FILO PASTRY: I always use store bought which you can buy from the frozen section of the grocery store – thaw overnight in the fridge (better than on the counter top as the phyllo sheets could get a bit soggy from the condensation)
• BUTTER: I use unsalted butter for this recipe – you will need it for the custard and for lightly brushing between layers of phyllo pastry
• EGGS: You will need 5 whole eggs and all at room temperature
• MILK: Whole milk works best for best flavour and richness for the custard
• HEAVY CREAM: This creates a really rich and creamy custard which I love but if you prefer o use whole milk instead feel free to replace it
• SUGAR: Granulated sugar is what you will need for the custard and for the syrup.
• SEMOLINA: Fine semolina is what I use. Semolina is a type of flour made from durum wheat. I almost always use semolina for the custard in my bougatsa and my galaktoboureko.
• LEMON ZEST/PEEL & LEMON JUICE: Lemon Zest is optional but adds a really nice flavor to the custard – its not overwhelmingly lemony in any way – just a hint (say optional but on testing the recipe many times – I prefer adding it – it gives the custard such a nice flavour – without it I find it quite bland). You will also need lemon peel and freshly squeezed lemon juice for the syrup.
• VANILLA EXTRACT: I strongly recommend using Pure vanilla extract for best flavour for the custard
• CINNAMON STICK & HONEY: Both flavor the syrup. Some recipes also call for adding a few whole cloves but I prefer to sit with just cinnamon for this version

How To Make Bougatsa (full instructions in recipe card below)

1. Prepare the Custard: Star by warming and whisking your milk, cream and sugar until it just starts to bubble or simmer. Sprinkle in the semolina while whisking and continue to whisk and cook over medium low heat until thickened. Off the heat whisk in the cubed butter vanilla and lemon zest then the eggs, cover and set aside.
2. Prepare the Syrup: Heat water with the sugar lemon peel and cinnamon stick to boil the simmer until sugar is totally dissolved. Off the heat stir in the honey and lemon juice and set aside to cool
3. Preparing & Using Phyllo: Thaw phyllo overnight in the refrigerator. As a last resort only, thaw at room temperature for five hours and use immediately. Prepare all ingredients for your recipe before opening the thawed phyllo. Remove the thawed phyllo from the package and unroll the sheets. Cover the unrolled phyllo with a sheet of waxed paper/parchment paper or plastic wrap covered by a damp towel to keep it moist. It dries out very quickly. As you remove one sheet at a time, cover the remainder. If you tear a piece of phyllo by mistake, don’t worry. You can patch pieces together to use in a middle layer of the pastry, and this will rarely if ever, show in the final product. you will need approx 16 sheets of phyllo pastry for this recipe.
4. Assemble Galaktoboureko: Lightly butter prepared pan then layer 8 sheets of phyllo lightly brushing or sprinkling with butter between layers and letting layers hang over the edges of pan. Spoon custard over the phyllo. Fold in the edges of phyllo over the custard then add 8 more phyllo sheets over the custard buttering in between. Score slices. Transfer to preheated oven and bake until golden
5. Pour Syrup Over Galaktoboureko: Once out the oven ladle over the cold syrup over the hot galakotbourkeo.
6. Serve: Allow to cool in the pan 1-2 hours or until just barely warm/room temperature. Slice and serve.

Galaktoboureko Tips:

• Room temperature Ingredients- eggs, milk and cream so that everything cooks evenly.
• Brush phyllo layers gently sprinkling them with butter and lightly buttering them – they do not need to be fully saturates with butter.
• Remember cold syrup over hot pie right out the oven. Feel free to to make the syrup ahead and keep it in the fridge.
• Slowly drizzle over the syrup evenly ladle by ladle to allow the strip to absorb slowly into the layers of phyllo dough.
• For best texture galaktoboureko is best eaten the day it’s made. When refrigerated the phyllo will soften and lose its crispiness. This doesn’t mean you can still enjoy the galaktoboureko. It will still be tasty.

The hardest part is waiting for it to cool to room temperature for the custard to set and make slicing it easy. I love mine just set and still slightly warm. But that is just me. The cooler the pie gets the firmer the custard gets. Most people including my mom say it’s ok to leave this dessert out at room temperature uncovered or loosely covered for a few days which helps keep the custard stay light and the phyllo crisp, but if you aren’t comfortable doing that than feel free to store it in the fridge. The custard will be firmer and the phyllo may lose a bit of its crunch but the taste will still be delicious. Some actually prefer it cold. Either way I know you will love this traditional Greek pastry recipe. It’s a lot simpler than you think to make with pretty basic ingredients. It’s perfect for entertaining because it can feed a crowd and everyone loves it. Enjoy!

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