Galactoboureko is a beloved traditional Greek dessert known for its delightful contrast of textures. The star is a rich, smooth custard made from milk, eggs, and farina (semolina), which sets into a creamy, pudding-like consistency. This luscious filling is wrapped in layers of buttery, crisp phyllo dough that turn golden and flaky when baked. Once cooled slightly, the pastry is drenched in a fragrant honey-lemon syrup that soaks into every layer, balancing the richness with bright sweetness. It is a show-stopping yet approachable treat perfect for holidays, family gatherings, or whenever you crave a touch of Mediterranean comfort. Serve it warm or at room temperature for the best experience.
Galactoboureko: Greek Filled Custard Dessert
Description
Galactoboureko is a beloved traditional Greek dessert known for its delightful contrast of textures. The star is a rich, smooth custard made from milk, eggs, and farina (semolina), which sets into a creamy, pudding-like consistency. This luscious filling is wrapped in layers of buttery, crisp phyllo dough that turn golden and flaky when baked. Once cooled slightly, the pastry is drenched in a fragrant honey-lemon syrup that soaks into every layer, balancing the richness with bright sweetness. It is a show-stopping yet approachable treat perfect for holidays, family gatherings, or whenever you crave a touch of Mediterranean comfort. Serve it warm or at room temperature for the best experience.Ingredients
Directions
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Preheat oven to 350°F (175°C).
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In a saucepan, scald the milk until hot but not boiling, then remove from heat and let cool to warm.
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Stir the farina and sugar into the warm milk until smooth.
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In a separate bowl, beat the eggs until fluffy.
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Slowly pour the milk mixture into the beaten eggs while whisking constantly to temper the eggs.
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Return the combined mixture to the saucepan over low heat. Cook, stirring constantly, until thickened and creamy, about 20 minutes.
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Remove custard from heat and let it cool completely to room temperature, then refrigerate until cold and set.
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Thaw phyllo dough according to package instructions. Unroll and keep covered with a damp towel to prevent drying.
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Butter a 9x13 inch baking pan. Layer 6 sheets of phyllo, brushing each with melted butter. Let the edges hang over the sides of the pan.
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Spread the chilled custard evenly over the phyllo base.
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Fold the overhanging edges of the phyllo over the custard to cover it.
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Layer 6 more sheets of phyllo on top, brushing each with melted butter.
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Use a sharp knife to score the top layer of phyllo in a diamond or grid pattern, cutting about two-thirds of the way through the dough.
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Bake for 45-50 minutes, or until the phyllo is golden brown and crispy.
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While the pastry bakes, combine sugar, water, honey, and lemon zest in a small saucepan. Boil for 5-10 minutes to make a syrup. Remove from heat and stir in rosewater if using.
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Let the baked galactoboureko cool for 10 minutes. Pour the hot syrup evenly over the warm pastry.
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Allow the dessert to cool completely to room temperature before slicing and serving.
Nutrition Facts
- Amount Per Serving
- Calories 358.5kcal
- % Daily Value *
- Total Fat 40.5g63%
- Saturated Fat 25.5g128%
- Cholesterol 107.5mg36%
- Sodium 321.5mg14%
- Total Carbohydrate 0.1g1%
- Dietary Fiber 0.0g0%
- Sugars 0.1g
- Protein 0.5g1%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
