Galaktoboureko: Authentic Greek Custard Phyllo Pie in Citrus Syrup
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Layers of thin, buttered phyllo sandwich a unique custard made with fine semolina and dotted with bright, orange rind. Then, it is all soaked and rests in a sweet, citrus syrup.
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Each summer when I travel to Greece to visit my in-laws, I enjoy my favorite traditional desserts that do not resemble anything from the American kitchen. Usually, I savor the sweet treats during the annual visit, convinced that I could not reproduce them at home.
This year is different. Our cousin Sophia spoiled us with all of our favorites and then took the time to handwrite her recipes for me. She promised that the sweet pies were very easy to make. My husband translated the precious code and for the past few weeks, I have tested the recipes, adjusting slightly for American ingredients or measurements.
The key to both Galaktoboureko and Bougatsa is the fine semolina in the custard. It may be hard to find for many of you. Luckily, we have a grocery store just blocks away that sells Greek food and ingredients needed for common dishes. The fine semolina (available online here) is also called farina and reminded me of Cream of Wheat breakfast cereal I ate as a child.
Do NOT be afraid of working with phyllo. Often people complain that it is difficult and perhaps if you are making small pies and let it get dry, it will get finicky. But, if you are making large pies like this with full sheets, it is no trouble at all. Don’t skimp on the butter between the sheets. I use a large basting brush. Or, I should say, Mini Whipped uses the large pastry brush. (Brushing the butter between layers is a fun and easy job for kids.)
Though I usually find that traditional foods taste best in the location of their birth, our brood was quite pleased with our first, stateside Galaktoboureko. The enormous pan of sweet, caloric custard called to me hourly, like a Siren to the rocks. Sliver by sliver, I repeatedly convinced myself that I was just “evening out” the slices. So, I brought the rest of the pan to work and shared it with my office mates and clients. The reviews were positive.
Greek desserts, welcome to the Whipped kitchen!
Tips for Making Authentic Galaktoboureko, Greek Custard Pie in Syrup
The custard is thick but still very wet when you put it in the pie. You just lay the sheets of phyllo right on top. My daughter calls this “putting the custard to bed.”
Mini Whipped even told our custard a nice story, which I am quite sure added to its deliciousness in the end.
When all the phyllo is on the pie, you will brush butter on the overlapping sides and roll the edges down creating a “rim” around the edge of the pan. Liberally brush the top and the edge with the rest of your butter. Don’t be skimpy! I used to get a little nervous about all that butter that puddled on top but now I understand it is the key to the buttery, crisp pastry on top.
When the pie is in the oven, use the time to make the syrup that you will use for soaking the pie. And, perhaps listen to some Greek music and dance around the kitchen in anticipation of the deliciousness that awaits!
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Galaktoboureko: Authentic Greek Custard Phyllo Pie in Citrus Syrup
- Prep Time: 45 minutes
- Cook Time: 1 hour
- Total Time: 2 hours
- Yield: 12–16 servings 1x
Description
An authentic recipe from my Greek cousin in Corfu. Delicious custard filling is scented with citrus. The phyllo pie is soaked in a sweet syrup. We think it’s the best Greek dessert!
Ingredients
- 6 cups milk 1 cup fine semolina
- 3/4 cup sugar
- 3 eggs
- 1 teaspoon vanilla
- orange rind from 1 orange, finely grated
- 1 package phyllo (about 10–14 sheets)
- 2 sticks (1 cup) + 1 Tablespoon unsalted butter
- For the Citrus Syrup:
- 1 cup water
- 1 1/2 cups sugar
- 1/2 teaspoon vanilla
- orange juice from 1/2 an orange, about 1/4 cup
Instructions
- Put milk, ½ cup sugar, vanilla, semolina and 1 tablespoon butter in a sauce pan on medium heat. When it starts heating, keep stirring until it becomes thick like pudding.
- Remove from the heat and let it cool for 5-10 minutes. Beat eggs with the rest of the sugar (1/4 cup) and stir it in to the semonlina custard mixture. Stir the orange peel in.
- To assemble the pie, the phyllo should be room temperature or slightly cooler. Open the package right before using it so the sheets do not get too dry.
- Melt two sticks of butter and start by brushing the butter on the bottom of your pan. In Greece, they use a large round pan about 16 inches in diameter. Alternately, you can use a lasagna dish, which works well (about 10 x 13 x 2). If you only have a traditional 9 x 13, you may not fit all the custard in the dish.
- Use 5-6 sheets phyllo or half of your package for the bottom of the pie layering butter between each sheet. Lightly press the sheets into the sides and corner and let the edges overlap on top of the pan. You will fold them over later. Do not skimp on the butter! You should use half on the bottom layers and half on the top.
- Pour the slightly cooled custard on the layered bottom sheets of phyllo and spread to the sides.
- Then we layer the remaining 5-6 phyllo sheets on top of the custard brushing butter between each one. My kids call this process “putting the custard to bed.”
- Once you have all the top layers, brush butter on the overlapping sides and roll the edges down creating a “rim” around the edge of the pan. Liberally brush the top and the edge with the rest of your butter.
- Bake for 1 hour at 375 degrees F or until the top is light brown all over.
- While the pie is baking make the syrup. Combine the sugar, water and orange juice together in a sauce pan.
- Cook over medium heat. Once it comes to a boil, stir for a minute or until all the sugar is dissolved and then turn the heat off.
- When you remove the pie from the oven, let it cool for about 15 minutes.
- After 15 minutes, pour the syrup over the entire pie. Over time, it will seep in to the pie.
- Wait at least an hour before cutting into pieces and serving.
- Store the pie in the refrigerator for up to 3 days and continue to enjoy!
Notes
- When working with phyllo, be sure it is thawed if you bought it from the freezer. I keep mine in the refrigerator overnight.
- You want to keep the phyllo moist so it doesn’t break. Remove it from the package just before using.
- If you are new to working with phyllo, you can use a damp towel to cover the package to keep it from drying out.
- Don’t be too precious about the phyllo. If it tears, just piece it together. It will all get crispy and flaky together!
- Don’t skimp on the butter. It seems like a lot but it is key to good backed phyllo desserts!
I love ANYTHING made with phyllo. This looks absolutely delectable!
YUM. I am a huge fan of greek desserts. i know what you mean though – sometimes they just seem better when they’re made in their native country :).
Being married to a Greek I am always nervous about making the traditional sweets — but as it turns out I am great at galaktoboureko :) Yours looks super as well… makes me hungry!
This is one of my all-time favorite desserts! I cannot wait to try it in my own kitchen. Thank you for sharing the recipe and the storytelling tip–I bet that is the real secret to the custard’s deliciousness!
I can’t even explain to you how excited I am by this recipe!!! There’s a restaurant by me that serves this an it’s my favorite thing. Not just there, but you know… in life. It’s so good, the mgr said he had to lock it up because the waitstaff would sneak “bites” until the pan disappeared (every day)! I can’t wait to make my own.
you brought the extras to work?!?! Oh curses, that I wasn’t there!!!!!
Haha, calories don’t count when you eat something in small bites! :) I’ve never had this before but I’m printing out the recipe…
My mom is Greek and I just wanted to share a tip – when I make Spanakopita instead of buttering between all of the layers of phyllo, I spray Pam! It’s much easier and quicker, especially if the phyllo starts to tear on you, and has the same effect. Opa!
Jeez, girl, I don’t know how you find the time. Maybe we can make this together at Christmastime if I don’t get over my phyllophobia before that. I’m a bit intimidated…
Looks wonderful!
Can’t wait to make this it looks delish!
Could you please clarify?
The butter listed in the recipe calls for 1.5 sticks of butter (plus one Tablespoon but that’s irrelevant to my confusion!), but then the instructions state, “Melt two sticks of butter”.
I’m leaning toward 2 sticks as being correct because, well, can you really ever go wrong with more butter?!
I’m so sorry for the confusion! It is 2 sticks or 1 cup of butter.
This looks incredible. I love, love semolina puddings. Big props for “translating” the recipe, I always get told things like “1 pot” of cream or “a bag” of sugar or cook until the texture “looks right.” Really looking forward to the bougatsa recipe!
Can you freeze galaktoboureko before baking?
I haven’t ever done this but I see bougatsa frozen in stores, which is another custard dessert. I would freeze it before baking and then bake right out of the freezer using extra time in the oven to be sure it is done.
After drooling over this recipe for several weeks I finally decided to give it a go. I was a not very nice person at work on Friday and so thought this dish would make a good edible apology. I just took it out of the oven and if it tastes as good as it looks I should be in good shape. Thanks so much for sharing.
I have been searching for one that has the consistency I like. I am making this again for my birthday cake next month!!
This looks incredible! How wonderful to visit Greece every year! We just returned from our first trip a couple days ago and will definitely be back!
I love galakto boureko, bougatsa and everything about Greece
This version of galaktoboureko looks delicious. I can’t wait to try it and thanks to you and Cousin Sophia! The round pan that they use in Greece is available in well stocked Greek bakeries in North America. It is called a “tepsi” and comes in many sizes. You can also use large cake pans sold in bakery supply shops which also come in many sizes (typically wedding cake pans). It is well worth the purcase especially if you make from scratch phyllo that requires stretching, its the only way to go.
I love those little hands, helping you!
I often bake w my little one.
I’m Armenian and one of my oldest friends is Greek. I recently heard of galaktoboureko and thought it would be difficult to make, but it wasn’t.
I made it for my mom’s bday and everyone loved it.
Now I have to try your Cousin Sophia’s recipe because family recipes are the BEST!
Traditional greek pastries are the best and galaktoboureko is my favorite!