Galaktoboureko is a classic Greek dessert made with layers of crispy filo pastry filled with a creamy semolina custard and soaked in a light sugar syrup. It is known for its contrast between crunchy top layers and soft, rich filling. The syrup gives it a glossy finish and a delicate sweetness without being too heavy. It is often served slightly warm or at room temperature.
😌 Difficulty: Medium
⏱️ Preparation time: 25 min
🔥 Cooking time: 40 min
⏳ Total time: 1 hour 5 min
👥 Servings: 4
Ingredients
- 250 g filo pastry
- 80 g butter (melted)
- 500 ml milk
- 80 g semolina
- 100 g sugar
- 2 eggs
- 1 tsp vanilla extract
For the syrup:
- 150 g sugar
- 150 ml water
- 1 strip lemon peel
Instructions
- Heat milk in a saucepan.
- Add semolina and stir until thick.
- Remove from heat and let cool slightly.
- Whisk in sugar, eggs and vanilla.
- Layer half of the filo sheets in a baking dish, brushing with butter between layers.
- Pour in the custard.
- Cover with remaining filo sheets, brushing with butter.
- Score the top lightly.
- Bake at 180°C for 35-40 minutes until golden and crispy.
- Prepare syrup by heating sugar, water and lemon peel until dissolved.
- Pour warm syrup over hot pie.
- Let it soak before serving.
SpinThatCuisine Tip 💡
Pour the syrup while the pie is still hot so it absorbs evenly and gives that glossy, slightly sticky finish.