Galaktoboureko - Greek Custard Pie

This custard Pie with Syrup, or Galaktoboureko, is a traditional Greek dessert featuring crispy golden brown filo sheets filled with creamy custard and drizzled with simple syrup.

Galaktoboureko

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 and it can be also served as an evening snack.

This recipe is easy to follow as there are only four main steps. All you need to do is prepare the syrup and custard, assemble the filo sheets, and bake them. Layering the filo sheets may seem tricky, but it can be perfected when done correctly.

Galaktoboureko Ingredients

See the recipe card for full information on ingredients and quantities.

• Filo pastry sheets: I used a good quality ready-made filo sheets.
• Butter: I used unsalted melted butter to achieve the perfect crispy layers.

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

• Sugar: I use granulated sugar.
• Water: I recommend using the exact amount of water to get 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: I use full-fat 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?

Prepare 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.

Prepare 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.

Make the custard Pie: Grease 20x30 baking pan with butter. Preheat the oven to 180C 350F.

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.

Tip: Make sure to cover the filo sheets using a damp cloth as they dry too fast so you can void cracking.

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.

Tip: After you add the syrup, make sure to let it sit for about an hour before you serve.

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 be hot out of the oven, and the syrup should be cold.
• Add the syrup in small quantities so the dessert absorbs the syrup.
• If you’re using frozen filo sheets, make sure to bring them to room temperature before using them.
• To achieve crispier filo, you will have to brush them with melted butter generously.
• You may also place the baking pan in the fridge and allow it to cool before you bake.
• 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.
• You can store Galaktoboureko for up to one week in a refrigerator.

Recipe variations

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

Serving Suggestions

This dish is a simple and light dessert. I like to serve this delicious dessert with vanilla ice cream. You can also serve this delicious dessert with a drink of your choice. Here are a few suggestions:

• Sahlab (mediterranean milk pudding)
• Chocolate Bubble Tea
• Strawberry Milk Tea (Boba)
• Homemade Oat Milk Hot Chocolate
• How to Make Thyme Tea

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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