Galaktoboureko (Greek creamy custard pie)

    2 hours 55 min

    Reminisce of our childhood! A minefield for every housewife to prove that she can make the best galaktoboureko that will distinguish her from the rest. Crispy crust, velvety cream and balanced ‘syrup-ness’ constitute the trilogy of success. It has accompanied our longest nights. It has completed our warmest family reunions. Undoubtedly, the king of desserts. If you know how to make it well, you will gain everyone’s respect…and you will be grandma’s pride!!


    Attica, Greece
    5 people made this

    Serves: 8 

    • For the syrup
    • 300ml water
    • 500g caster sugar
    • 1 cinnamon stick
    • 1/2 lemon
    • 1/2 orange rind
    • 20ml or 1 tablespoon glucose syrup
    • For the custard
    • 700ml full fat fresh milk
    • 300ml full fat milk cream
    • 150g caster sugar, divided
    • 1 fresh vanilla pod cut in half or 1 1/2 teaspoons vanilla extract
    • 6 egg yolks
    • 2 eggs
    • 1 pinch salt
    • 80g corn flour
    • To assemble
    • 1 package phyllo pastry (about 12 phyllo sheets)
    • 200g unsalted butter, melted

    Prep:30min  ›  Cook:1hr25min  ›  Extra time:1hr cooling  ›  Ready in:2hr55min 

      For the syrup:

    1. First prepare syrup. Syrup should be at room temperature and galaktoboureko should be sizzling hot in order to assemble them successfully!
    2. In a medium pot, add all the ingredients, except the glucose syrup. Stir until mixture comes to the boil. Let it simmer for 4 minutes. Remove from the heat. Add glucose syrup. Stir and remove cinnamon stick, orange rind and lemon. Cool before pouring.
    3. For the custard:

    4. In a heavy pot and on medium heat add milk, milk cream, 75g of sugar and the vanilla pod or extract. Stir until sugar is dissolved.
    5. In a medium bowl, whisk yolks, eggs, salt, corn flour and the rest of sugar together until smooth. Slowly add the mixture of the bowl into the pot, stirring constantly with a whisk until it thickens. Remove pot from the heat. Do not overcook the eggs or you’ll end up with an omelette! Pour cream in another pan or bowl and remove the vanilla pod, if used. Cover with cling film and set aside. Cling film should “touch” the surface of the cream firmly. Air should stay away from our cream!
    6. Preheat the oven to 190 C / 170 C fan / Gas 5. Grease a 30x25cm baking dish.
    7. To assemble:

    8. Add 7 phyllo sheets, making sure to butter each one with a pastry brush. When laying each phyllo sheet, change the direction every time (crosswise). Press in the phyllo sheets with your hands to fit all around the baking dish. The edges of the phyllo should hang over the sides of the dish. Pour in the cream. Spread evenly using a spatula. Fold over the hanging phyllo sheets, buttering each time.
    9. Lay the remaining 5 phyllo sheets on the top, folding them in half and tucking in the sides. Again do not forget to butter all the sheets! Use a sharp kitchen knife and carefully cut on the top the phyllo sheets vertically and horizontally, preferably making 4 columns by 3 rows (12 pieces of galaktoboureko). Do not cut all the way through to the cream, just the phyllo sheets! With your fingers, lightly sprinkle water all over the top of the phyllo.
    10. Bake for 1 hour or until golden brown. Remove dish from the oven. Use a ladle and pour cold syrup all over the galaktoboureko. Galaktoboureko needs to cool for 1 to 2 hours before you cut it (but if you are impatient like us you can eat at once!!). Preferably serve along with delicious vanilla ice cream. Sprinkle some cinnamon on top and enjoy!

    See it on my blog

    See this recipe on our blog Cookouvagia

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    Yes, this recipe might be intimidating in the beging but get it right and everyone will fall in love with you're cooking skills!!!  -  11 Feb 2016

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