Galaktoboureko - Greek Custard Pie

Custard Pie with Syrup or Galaktoboureko is a traditional Greek dessert made with crispy golden brown filo sheets filled with creamy custard, sprinkled with melted butter and topped with flavoured syrup.

This mouth-watering dessert can be served as an evening snack or after a filling meal.

Galaktoboureko originated from Greece but is also a popular Syrian and a Turkish dessert. In Turkey, Galaktoboureko is not made with creamy custard but made with a pudding called Muhallebi, which has cornmeal and ground black pepper.

This Greek custard pie is the most popular dessert among all desserts in Greece.

Why this Greek Custard Pie recipe works?

This is a delicate creamy custard wrapped up with layers of filo and topped with flavoured syrup. This recipe is easy to follow as there are only four main steps.

All you require is to make is the syrup, the custard, assemble the filo sheets and bake it. Layering the filo sheets may seem tricky but can be perfected when done the right way.

Galaktoboureko Ingredients

• Filo pastry sheets: Make sure to use the best quality ready-made filo sheets.
• Butter: To achieve the perfect crispy brown layer in Galaktoboureko, all you need is good quality melted butter.

For the syrup: (the ratio of sugar to water is 2:1 )

• Sugar: Use granulated sugar or caster sugar based on your preference.
• Water: Use the right amount of water for the right consistency for the syrup.
• Lemon juice: The lemon juice prevents crystals from forming, which makes the syrup grainy.
• Glucose syrup: You may also add glucose syrup, but it is optional.

For the cream:

• Milk: Use dairy milk or lactose-free milk.
• Corn starch: Use corn starch to thicken and stabilize the cream. Traditionally, the custard in this recipe is made with whole milk and thickened with fine semolina.
• Vanilla extract: It adds a subtle and delicious flavour to the dish.
• Sugar: I used granulated sugar.

How to make the Best Galaktoboureko?

Making the syrup:
In a saucepan or small pot, add sugar, water, lemon juice and glucose syrup over medium-high heat and bring to a boil. Stir and let it boil for 3 minutes, then turn off the heat and let it cool down.

Making the creamy custard filling:
In a saucepan, add milk, corn starch, sugar and vanilla extract over medium heat. Whisk until the mixture thickens. Then turn off the heat.

Making the custard Pie:
Preparations: Grease 20x30 baking pan with butter. Preheat the oven to 180C.

Assemble everything:
Lay half of the filo sheets one by one in the bottom of the baking tray and brush each layer with melted butter. After that, spread the custard equally on the top of the filo sheets.

Now, top the custard with the rest of the filo sheets, brushing each layer with butter, and don't forget to fold the edges.

Now, cut the Galaktoboureko using a sharp knife.

Baking: Bake the custard Pie for 40 minutes or until golden brown.
As soon as you take the custard Pie out of the oven. Now either ladle or pour the syrup over it and let it rest.

Sprinkle some pistachio on the top of the custard Pie, then serve.

Top Tips

• When you pour the syrup on the custard Pie, it should hot out of the oven, and the syrup should be cold.
• You can store Galaktoboureko for up to one week in a refrigerator.
• If you’re using frozen filo sheets, make sure to bring them to room temperature before using them.
• Make sure to cover the filo sheets using a damp cloth as it dries too fast so you can void cracking.
• You may also add eggs to make the custard if you prefer. If so, make sure to add some vanilla extract so you don’t get the egg smell.
• To achieve crispier filo, you will have to brush them with melted butter generously.
• Add the syrup in small quantities so the dessert absorbs the syrup.
• After you add the syrup, make sure to let it sit for about an hour before you serve.
• You may also place the baking pan in the fridge and allow it to cool before you bake.
• Drizzle the top of the Galaktoboureko with a half cup of honey instead of the syrup.
• Add a cinnamon stick to your syrup for extra flavour.
• Add a teaspoon of orange zest or lemon zest to the syrup to have a scented syrup.

Recipe variations

• You can substitute the syrup with a sprinkle of powdered sugar or cinnamon sugar.
• Substitute regular milk with lactose-free milk if you like.
• You can substitute vanilla extract with vanilla beans.

Serving Suggestions

This dish is a simple and light dessert. You can serve this delicious dessert with icing sugar, cinnamon, vanilla ice cream or chocolate sauce. You can also serve this delicious dessert with a drink of your choice. Here are a few suggestions:

• Tea or coffee
• Healthy breakfast smoothie recipes
• Sahlab (mediterranean milk pudding)

Storage

To store: It is best consumed on the same day it was made. But, you can refrigerate it for up to 4 days. You can store it in an air-tight container. The filo will not be crunchy when refrigerated as it will soften, but it will still taste delicious.

To reheat: You can reheat it if you want. However, it is best to serve it at room temperature.

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