(Greek Custard Pie in Syrup)
Galaktoboureko is one of Greece's most beloved desserts, made with layers of crisp filo pastry wrapped around a rich semolina custard and finished with fragrant lemon syrup. The contrast between the crunchy pastry, silky custard, and sweet syrup creates a dessert that is both elegant and comforting.
Serves: 12–15
Ingredients
For the Pastry
- 1 packet filo pastry
- Melted butter, for brushing
For the Custard Filling
- 5 eggs
- 1 litre milk
- ¼ cup butter
- 1 cup semolina
- 1 cup sugar
- 1 teaspoon vanilla essence
For the Syrup
- 2½ cups water
- 3 cups sugar
- Peel of 1 lemon
- Juice of 1 lemon
Method
Prepare the Custard
- Place the milk, eggs, butter, semolina, sugar, and vanilla into a large saucepan.
- Cook over medium heat, stirring constantly, until the mixture thickens and comes to a gentle boil.
- Remove from the heat and allow the custard to cool slightly.
Assemble the Galaktoboureko
- Preheat the oven to 180°C.
- Lightly butter a large baking dish.
- Layer half of the filo sheets into the dish, brushing each sheet generously with melted butter.
- Pour the custard evenly over the pastry.
- Cover with the remaining filo sheets, again brushing each layer with butter.
- Butter the top layer well and score the surface into serving portions with a sharp knife.
Bake
- Bake for 50–60 minutes, or until the pastry is deeply golden and crisp.
- Remove from the oven and allow the pie to cool completely.
Prepare the Syrup
- While the pie cools, combine the water, sugar, lemon peel, and lemon juice in a saucepan.
- Bring to a boil and simmer for 8–10 minutes until slightly thickened.
- Remove the lemon peel and keep the syrup hot.
Finish
- Slowly pour the hot syrup evenly over the completely cooled Galaktoboureko.
- Leave to stand for several hours, or preferably overnight, allowing the syrup to absorb fully.
To Serve
Serve at room temperature with a cup of Greek coffee or tea. The pastry should remain crisp on top while the custard filling stays rich and creamy.
Emily's Tip
The secret to perfect Galaktoboureko is hot syrup and cold pastry. Allow the baked pie to cool completely before pouring over the freshly made syrup. This creates the perfect balance of crisp filo, silky custard, and beautifully absorbed syrup.