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Crispy Galaktoboureko Recipe Easy Homemade Greek Custard Pie with Buttery Phyllo

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A traditional Greek dessert featuring a crispy, buttery phyllo crust filled with silky, vanilla-infused semolina custard and soaked in fragrant syrup.

Ingredients

Scale
  • 2 cups whole milk (480 ml)
  • 3/4 cup granulated sugar (150 g)
  • 1/2 cup fine semolina (80 g)
  • 4 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1 tablespoon unsalted butter
  • 1 teaspoon orange blossom water (optional)
  • 12 sheets phyllo dough, thawed
  • 1 cup unsalted butter, melted (225 g)
  • 1 cup water (240 ml)
  • 1 cup granulated sugar (200 g)
  • 1 tablespoon fresh lemon juice
  • 1 cinnamon stick

Instructions

  1. Prepare the Syrup: In a small saucepan, combine 1 cup water, 1 cup sugar, lemon juice, and cinnamon stick. Bring to a boil over medium-high heat, stirring occasionally until sugar dissolves. Lower the heat and simmer for 8-10 minutes until slightly thickened. Remove from heat and let cool completely (about 20 minutes). Remove the cinnamon stick before using.
  2. Make the Custard: Warm 2 cups of whole milk in a medium saucepan over medium heat until just simmering (about 5 minutes). Gradually whisk in ½ cup semolina and sugar until smooth. Cook, stirring constantly, for 5-7 minutes until thickened and custard-like. Remove from heat.
  3. Temper the Eggs: In a separate bowl, beat 4 eggs lightly. Slowly whisk a few tablespoons of the hot custard into the eggs to temper them (prevents scrambling). Then pour the egg mixture back into the saucepan with the hot custard, stirring constantly over low heat for 2-3 minutes until fully incorporated and thickened. Remove from heat and add butter, vanilla, and orange blossom water. Mix well and set aside to cool slightly.
  4. Prepare the Phyllo: Preheat oven to 350°F (175°C). Lightly butter your baking dish. Lay one sheet of phyllo in the dish, letting excess hang over edges. Brush generously with melted butter. Repeat layering and buttering with 6 sheets total, making sure to brush each well.
  5. Add the Custard: Pour the warm custard evenly over the layered phyllo base. Smooth the top gently.
  6. Top Layers: Layer the remaining 6 phyllo sheets on top of the custard, brushing each sheet with butter as before. Fold any overhanging edges over the top layer and brush again.
  7. Score the Pie: Using a sharp knife, carefully score the pie into squares or diamonds, cutting through the top phyllo layers but not all the way to the bottom. This helps the syrup soak in later and makes slicing easier.
  8. Bake: Place the galaktoboureko in the preheated oven and bake for 45-50 minutes or until the phyllo is deep golden and crisp. The custard should be set but still slightly wobbly in the center.
  9. Add the Syrup: Remove the pie from the oven and immediately pour the cooled syrup evenly over the hot pie. Let it soak and cool at room temperature for at least 1 hour before serving, allowing the syrup to soak in and the custard to firm up.

Notes

Keep phyllo covered with a damp towel to prevent drying out during assembly. Use clarified butter for extra crispiness. Score the pie before baking to help syrup absorption and easier slicing. Pour syrup over hot pie immediately after baking for best results. For gluten-free, substitute semolina with almond flour and use gluten-free phyllo alternatives. For dairy-free, use coconut milk and vegan butter substitutes.

Nutrition

Keywords: galaktoboureko, Greek custard pie, phyllo dessert, semolina custard, crispy phyllo, homemade Greek dessert, custard pie recipe

Find it online: https://blairrecipes.com/crispy-galaktoboureko-recipe-easy-homemade-greek-custard-pie-with-buttery-phyllo/