📝 About This Recipe
Galaktoboureko is the crown jewel of Greek 'Siropiasta' (syrup-soaked) desserts, featuring a silky, lemon-scented semolina custard encased in layers of shatteringly crisp, buttered filo pastry. This beloved classic finds the perfect balance between the creamy, comforting interior and the crunch of the golden crust, all brought together by a fragrant citrus-infused honey syrup. It is a celebratory dish that embodies the warmth of Greek hospitality and the sophisticated simplicity of Mediterranean pastry craft.
🥗 Ingredients
The Citrus Syrup
- 3 cups Granulated sugar
- 1 1/2 cups Water
- 2 tablespoons Honey (Greek thyme honey is preferred)
- 1 strip Lemon peel (avoiding the white pith)
- 1 piece Cinnamon stick
The Semolina Custard
- 6 cups Whole milk (full fat for best texture)
- 1 cup Fine semolina
- 1 cup Granulated sugar
- 4 Eggs (large, at room temperature)
- 1/4 cup Unsalted butter (cold, cubed)
- 2 teaspoons Vanilla extract (or 1 vanilla bean pod)
- 1 tablespoon Lemon zest (finely grated)
Pastry and Assembly
- 1 package Filo pastry (16 oz, thawed completely)
- 1 cup Unsalted butter (melted and clarified for brushing)
👨🍳 Instructions
-
1
Start with the syrup so it has time to cool completely. In a medium saucepan, combine sugar, water, cinnamon stick, and lemon peel. Bring to a boil, then simmer for 5-8 minutes until slightly thickened. Stir in the honey, remove from heat, and set aside to cool.
-
2
Preheat your oven to 350°F (175°C). Lightly grease a 9x13 inch (23x33 cm) baking pan with some of the melted butter.
-
3
In a large bowl, whisk the eggs and 1 cup of sugar together until light, fluffy, and pale yellow. This adds air and ensures a light custard.
-
4
In a heavy-bottomed pot, bring the milk to a gentle simmer over medium heat. Slowly rain in the semolina while whisking constantly to prevent lumps.
-
5
Continue cooking the milk and semolina mixture, whisking frequently, until it thickens into a thick cream (about 5-7 minutes).
-
6
Tempering the eggs: Slowly ladle a small amount of the hot semolina mixture into the egg/sugar bowl while whisking vigorously. Repeat with 2 more ladles to warm the eggs without scrambling them.
-
7
Pour the tempered egg mixture back into the main pot with the remaining semolina. Cook over low heat for 2 more minutes, whisking constantly. Remove from heat.
-
8
Stir in the 1/4 cup of cold butter, vanilla extract, and lemon zest until the butter is fully melted and the custard is glossy. Cover with plastic wrap touching the surface to prevent a skin from forming.
-
9
Lay out the filo sheets. Place one sheet in the baking pan, allowing the edges to overhang. Brush generously with melted butter. Repeat with half of the filo sheets (usually 7-8 sheets), rotating them slightly so all sides of the pan are covered by overhanging pastry.
-
10
Pour the warm custard over the buttered filo layers and smooth it out with a spatula.
-
11
Fold the overhanging edges of the filo inward over the custard. Layer the remaining filo sheets on top, brushing each one thoroughly with butter. Tuck the edges of the top sheets down into the sides of the pan using a butter knife for a neat finish.
-
12
Using a very sharp knife, score only the top layers of the filo into squares or diamonds. Do not cut all the way through to the custard, as this will prevent it from leaking.
-
13
Bake in the center of the oven for 45-55 minutes, or until the pastry is a deep, rich golden brown and sounds hollow when tapped.
-
14
The Golden Rule: Immediately upon removing the hot tray from the oven, slowly pour the cold syrup over the entire surface. You should hear a loud sizzle—this is the sound of the pastry absorbing the sweetness.
-
15
Allow the Galaktoboureko to sit for at least 2-3 hours at room temperature before cutting. This allows the custard to set and the syrup to distribute evenly.
💡 Chef's Tips
The most critical rule is temperature contrast: Always pour cold syrup over hot pastry, or hot syrup over cold pastry, to ensure the filo stays crisp rather than soggy. Use clarified butter (ghee) if possible; removing the milk solids prevents the pastry from developing dark burnt specks and gives a cleaner flavor. When working with filo, keep the unused sheets covered with a damp kitchen towel to prevent them from drying out and becoming brittle. Don't rush the cooling process; if you cut the dessert while it's too hot, the custard will run and the layers will separate. If you prefer a thicker custard, use 'coarse' semolina, but for the traditional silky mouthfeel, 'fine' semolina is the gold standard.
🍽️ Serving Suggestions
Serve at room temperature for the best texture, as refrigeration can make the butter in the filo harden. Pair with a strong, bitter Greek coffee or a double espresso to balance the intense sweetness of the syrup. A small dollop of unsweetened whipped cream or a side of Greek yogurt can provide a nice tangy contrast. Dust lightly with extra cinnamon just before serving for an added aromatic punch. Enjoy as a mid-afternoon 'kerasma' (treat) with a tall glass of ice-cold water.