This is a recipe that my mom got from a coworker and would make regularly when I was young. Galaktoboureko is a traditional Greek dessert made with a custard in a crispy phyllo pastry shell. After all these years it is still a family favorite. I hope that everyone enjoys it as much as we do.

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Ingredients

15
Original recipe yields 15 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Pour milk into a large saucepan, and bring to a boil over medium heat. In a medium bowl, whisk together the semolina, cornstarch, 1 cup sugar and salt so there are no cornstarch clumps. When milk comes to a boil, gradually add the semolina mixture, stirring constantly with a wooden spoon. Cook, stirring constantly until the mixture thickens and comes to a full boil. Remove from heat, and set aside. Keep warm.

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  • In a large bowl, beat eggs with an electric mixer at high speed. Add 1/2 cup of sugar, and whip until thick and pale, about 10 minutes. Stir in vanilla.

  • Fold the whipped eggs into the hot semolina mixture. Partially cover the pan, and set aside to cool.

  • Preheat the oven to 350 degrees F (175 degrees C).

  • Butter a 9x13 inch baking dish, and layer 7 sheets of phyllo into the pan, brushing each one with butter as you lay it in. Pour the custard into the pan over the phyllo, and cover with the remaining 5 sheets of phyllo, brushing each sheet with butter as you lay it down.

  • Bake for 40 to 45 minutes in the preheated oven, until the top crust is crisp and the custard filling has set. In a small saucepan, stir together the remaining cup of sugar and water. Bring to a boil. When the Galaktoboureko comes out of the oven, spoon the hot sugar syrup over the top, particularly the edges. Cool completely before cutting and serving. Store in the refrigerator.

Nutrition Facts

391 calories; 8.3 g protein; 55.7 g carbohydrates; 108.6 mg cholesterol; 244.9 mg sodium. Full Nutrition

Reviews (65)

Read More Reviews

Most helpful positive review

Rating: 5 stars
08/17/2004
I made a big Greek dinner and wanted to do a dessert but was sick of Baklava so I tried this recipe. It was excellent and I highly recommened it. I made a half batch in a 8X8 pan and it still turned out beautifully. Thanks for the great recipe GapGirl! Read More
(57)

Most helpful critical review

Rating: 1 stars
01/08/2008
This was a lot of work using a lot of ingredients and time. I served it with a greek dinner for five and we barely ate a third of it. The remainder sat in the fridge for a week before I tossed it. We found it quite bland; not unlike tapioca pudding with phyllo. Sorry but next time I need a Greek dessert I will stick with balkava or lemon cake. Read More
(5)
75 Ratings
  • 5 star values: 53
  • 4 star values: 16
  • 3 star values: 4
  • 2 star values: 0
  • 1 star values: 2
Rating: 5 stars
08/17/2004
I made a big Greek dinner and wanted to do a dessert but was sick of Baklava so I tried this recipe. It was excellent and I highly recommened it. I made a half batch in a 8X8 pan and it still turned out beautifully. Thanks for the great recipe GapGirl! Read More
(57)
Rating: 5 stars
08/17/2004
I made a big Greek dinner and wanted to do a dessert but was sick of Baklava so I tried this recipe. It was excellent and I highly recommened it. I made a half batch in a 8X8 pan and it still turned out beautifully. Thanks for the great recipe GapGirl! Read More
(57)
Rating: 4 stars
09/17/2004
This was hard. Way more steps than I like in a dessert. SO worth the effort. I made it for a company function and everyone loved it. Read More
(36)
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Rating: 5 stars
07/07/2005
Great recipe! I was searching for something to get rid of my extra phyllo dough and found this. It was only my second time working with phyllo dough and it turned out to be delicious. I even gave some as a birthday present to a friend and she liked it. On a side note I had to use regular flour instead of semolina and although the custard was lumpy before I baked it it wasn't (or it was undetectable) when finished. Read More
(30)
Rating: 5 stars
04/09/2006
Delicious!!!!!!! I will make this again and again! Most restaurants that serve this it's all Phyllo and not much custard. This recipe is perfect. wouldn't change a thing! Read More
(22)
Rating: 4 stars
10/12/2005
Pretty tasty somewhat like sweetened Cream of Wheat. This recipe makes a lot so make sure to adjust for the right size dessert. I added a touch of vanilla extract to the syrup. Easy and good! Read More
(21)
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Rating: 5 stars
07/07/2006
I made this for my husband and his family who are Greek and everyone loved it! They were amazed at how it tastes exactly like all the Greek women's recipes in their family! I will definately make this exactly as stated. I was a little unsure of the sugar water syrup and thought I ruined it but it turned out perfect - just like the greek pastry shops! Read More
(20)
Rating: 5 stars
09/23/2004
This recipe looks a little intimidating but it's surprisingly easy and extremely delicious! Even with the sugar glaze it's not too sweet just right. Review Update: I made it again last night. Still 5 stars but not so easy this time. The phyllo dough can be troubling but a little patience yielded excellent results. Everyone loved this! Read More
(19)
Rating: 5 stars
12/28/2005
Semolina flour was a little hard to find but it was worth the search! My dad and I agree, its just like Yia Yia used to make. Great recipe. Read More
(17)
Rating: 5 stars
09/16/2004
Deeeeeelicious! It certainly lives up to it's name. Read More
(14)
Rating: 1 stars
01/08/2008
This was a lot of work using a lot of ingredients and time. I served it with a greek dinner for five and we barely ate a third of it. The remainder sat in the fridge for a week before I tossed it. We found it quite bland; not unlike tapioca pudding with phyllo. Sorry but next time I need a Greek dessert I will stick with balkava or lemon cake. Read More
(5)