Galaktoboureko - Greek Dessert with Custard

Galaktoboureko is a simple and delicious Greek dessert made from layers of phyllo filled with semolina custard. The cooled syrup is added at the end while the pastry is still warm out of the oven. Think of it as baklava with pudding in the middle with less syrup. 

Galaktaboureko is called Laz Böreği in Turkish, which is popular in the eastern Black Sea Region of Turkey. The only difference is that Laz Böreği is made with a type of pudding called muhallebi made with cornmeal, instead of semolina custard. 

Jump to:

• Ingredients You'll Need
• How to Make Galaktoboureko - Greek Custard Dessert
• Recipe Tips From the Chef
• Storage Instructions
• Recipe FAQs
• Related Recipes
• Galaktoboureko - Greek Dessert with Custard

Many households in Greece make galaktoboureko a little differently. Some add orange peel, others prefer lemon. Some like a generous amount of syrup, others keep it on the lighter side. Still, the idea stays the same: warm, creamy custard wrapped in a crisp pastry shell. It’s beginner-friendly, and once you get the layering and syrup-pouring steps down, everything comes together easily.

Ingredients You'll Need

Please scroll down to the recipe card below for the full ingredients list with measurements, complete recipe method, recipe notes, and nutritional information.

• Phyllo - I use thin phyllo sheets, not the thicker ones. You can find them in the freezer section of most large grocery stores, usually near the frozen pie crusts and puff pastry.

• Butter - You can use salted or unsalted butter here. A bit goes into the custard, and the rest is for brushing the phyllo sheets as you layer them.

• Eggs - Use free-range large-sized eggs at room temperature.

• Milk and cream - I prefer using double cream/heavy cream and full-fat milk for the maximum creaminess.

• Sugar - Castor sugar for both syrup and custard.

• Semolina - I use medium-ground semolina for this recipe, but fine semolina is also ok to use. You can find semolina in Turkish or Middle Eastern shops.

How to Make Galaktoboureko - Greek Custard Dessert

Prepare the Syrup

Start by preparing the syrup, as it needs to cool before pouring. Place the water and sugar in a pan and put them on medium heat. Bring the mixture to a boil until the sugar dissolves completely, stirring occasionally.

After it comes to a boil, reduce the heat to low, and let the mixture simmer for 15 to 20 minutes.

Add a few drops of lemon juice, let it simmer for a few more minutes, and then remove the pan from the heat. Keep it aside until the pastry comes out of the oven.

Cook the Custard

Place the milk and cream in a pot, and gently bring to a boil over medium-low heat. Add semolina and sugar and cook until the mixture thickens, stirring continuously. Take it off the heat and add butter along with the vanilla paste, whisking until the butter melts.

Let it cool for a few minutes and add a small amount of warm custard to the eggs and whisk quickly. Pour the egg mixture back into the pot and whisk until smooth.

Layer the Phyllo

You'll need a baking tray of size 11"x11" (28cmx28cm) or 9"x12" (22cmx30cm). Cut your phyllo sheets in two, or trim them to fit your baking dish.

Lay a sheet of phyllo in the dish and lightly brush the top with butter. Repeat until you have used half of the pastry.

Pour the custard on top and spread it evenly. Add the remaining phyllo sheets on top, brushing each one with melted butter. Trim or tuck the edges if necessary.

Cut the top into 12 equal pieces with a sharp knife until you reach the custard. Brush the top with the remaining butter and place it in a preheated oven to 320℉ (160℃).

Bake the pie until the top is crispy and golden, for about 55-60 minutes. Remove from the oven and pour the cool syrup slowly over the hot pastry. Serve while still warm, as soon as the syrup is absorbed by the phyllo sheets.

Recipe Tips From the Chef

Keep the Phyllo Soft

• Cover the sheets with a clean kitchen towel while you work

• Work at a steady pace so the sheets do not dry out

• If a sheet tears, keep using it. Phyllo is forgiving once baked

Get the Custard Right

• Stir often so it does not stick to the pot

• Add the eggs once the custard cools slightly so they blend smoothly

• Choose fresh lemon juice because bottled versions taste flat

Avoid a Soggy Base

• Make sure the custard is thick before you add it to the dish

• Score the top so the syrup absorbs evenly

• Pour the syrup slowly instead of rushing it

Make the Syrup First

This gives the syrup time to cool so it settles into the pastry without softening the top layer too much.

Storage Instructions

Galaktoboureko stores well, which makes it a good make-ahead dessert. You can keep it covered at room temperature for about a day if your kitchen is cool. If you want to keep it longer, you can cover it with plastic wrap and store it for up to 4 days. The pastry loses some crispness in the fridge, but the flavour holds well.

Only freeze the unbaked version. The custard needs to be cold before freezing. You can freeze it for up to two months. Bake straight from the freezer and add syrup after. This helps keep the custard smooth. Baked galaktoboureko does not freeze well.

Recipe FAQs

Related Recipes

For more delicious syrup-soaked dessert recipes, why not try:

Did you make this recipe? Please let me know how it turned out! Leave a comment below and tag @cookingorgeous on Instagram and hashtag it #cookingorgeous.

I hope you enjoy the process of making this delicious Galaktoboureko - Greek Dessert with Custard as much as you enjoy eating it! 🙂 

Bon appétit! / Afiyet olsun!