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Galaktoboureko

January 2, 2026pub
Galaktoboureko

Prep time:

Cook time:

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A Greek dessert that is crunchy, sweet and creamy! Yum!Galaktoboureko tastes just like kellej! Saw this recipe on one of my favorite accounts @marys_kouzina and fell in love. I tweaked it a bit, I hope Mary approves! It is super easy to make, just be patient with all the buttered layers.

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Galaktoboureko

BY YASMINE IDRISS

A Greek dessert that is crunchy, sweet and creamy! Yum!Galaktoboureko tastes just like kellej! Saw this recipe on one of my favorite accounts @marys_kouzina and fell in love. I tweaked it a bit, I hope Mary approves! It is super easy to make, just be patient with all the buttered layers.

Ingredients

  • 500 g Fillo Pastry, room temperature
  • 150 g unsalted butter -melted

For the syrup

  • 2 cups sugar
  • 3 cups water
  • 1 -2 cinnamon stick
  • Juice and peel of a clementine
  • 3 star anise
  • 2 tbsp honey
  • 1/2 vanilla pod scrapped beans + the pods
  • 2 tbsp orange blossom

For the custard

  • 6 cups milk
  • 1 1/2 cups fine semolina 3/4 cup caster sugar 1 egg 50 g unsalted butter cold 1/2 vanilla pod scrapped beans pinch of mastic beads, crushed
  • 1 1/2 cups fine semolina
  • 3/4 cup caster sugar
  • 1 egg
  • 50 g unsalted butter cold
  • 1/2 vanilla pod scrapped beans
  • pinch of mastic beads, crushed

Method

  • 1)

    Start with the syrup.

  • 2)

    Place all ingredients in a small pot.

  • 3)

    Stir to combine once and then leave it to boil and reduce to a syrup for approx 30 min or until it thickens and becomes syrupy. Set aside to cool. It will seem a lot but you’ll use it.

  • 4)

    Preheat oven to 190°C.

  • 5)

    Line your 30cm (9”) round tray with 10 layers of buttered Fillo pastry, overlapping and pressing them well into the tray and allowing the sheets to overhang. Cover with a dry tea towel to avoid drying out while you prepare the custard.

  • 6)

    Place the milk in a large pot with the mastic and the vanilla on medium heat and bring to a simmer – not a boil. Add semolina and whisk then sugar and whisk well to combine. Once the custard is thick, add the egg and whisk it in very fast to incorporate quickly, followed by the butter. Mix well until smooth.

  • 7)

    Pour the custard into the Fillo-lined tray. Layer 2 more buttered sheets on top, crunch up 1 more buttered sheet and use to decorate the top. Butter well. Lastly roll in the overhanging pieces to create a crunchy border all around.

  • 8)

    Bake the in the preheated oven and for about 30 – 40 min or until well golden all over.

  • 9)

    As soon as you remove from the oven, pour the cooled syrup all over the hot pie, reserving half the syrup for serving.

  • 10)

    Allow it to cool before enjoying.

  • 11)

    Keep covered in the fridge and heat it up the next day in the oven.

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