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Rated as 4.57 out of 5 Stars

"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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1 h 45 m servings 391
Original recipe yields 15 servings


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  1. 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.
  2. 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.
  3. Fold the whipped eggs into the hot semolina mixture. Partially cover the pan, and set aside to cool.
  4. Preheat the oven to 350 degrees F (175 degrees C).
  5. 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.
  6. 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

Per Serving: 391 calories; 15.4 55.7 8.3 109 245 Full nutrition

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  1. 69 Ratings

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Most helpful positive review

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 ...

Most helpful critical review

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...

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Least positive

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 ...

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.

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 gav...

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!

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 goo...

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 ma...

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....

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.

Deeeeeelicious! It certainly lives up to it's name.