Galaktoboureko is a Greek classic dessert made with phyllo and a custard filling. The dessert is then soaked with a sweet syrup. The taste is mild, yet rich and sweet with a hint of cinnamon.

Key Ingredients



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In a pot, combine melted butter and sugar. Slowly pour milk, semolina and vanilla. Cook while stirring occasionally.

Step 1

In a bowl, beat eggs thoroughly. Slowly add to the pot with continuous stirring until a consistency of a pudding is achieved.

Step 2

Place phyllo on the bottom of pan. Leave one end of the phyllo sheets hanging over the long end of your pan.

Step 3

 Brush on some melted butter. Add two phyllo sheets. Brush on more melted butter.  Repeat this entire process several times.

Step 4

Spread the custard mixture into the phyllo-lined pan.Cover with the overlapping phyllo sheets. Add another phyllo sheet on top of the galaktoboureko.

Step 5

Score the top phyllo layers of the galaktoboureko. Then, create a bit of a herringbone pattern. Bake for 45 minutes.

Step 6

In a saucepan combine the syrup ingredients. Boil then simmer. Remove from heat and allow to cool. Spoon over the galaktoboureko.

Step 7

- To store it, allow it to cool fully or overnight, before placing it in the fridge, where it will keep fresh for 4-5 days. - Allow your galaktoboureko to cool fully at room temperature before serving.

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