Galaktoboureko

Galaktoboureko is Greece's most beloved custard dessert: layers of crisp, buttery filo wrapped around a silky semolina custard, soaked in a fragrant honey syrup. The contrast of shattering pastry and soft, creamy filling is unforgettable. Serve it slightly warm with a dusting of cinnamon.

Prep time

20 mins

Cook time

45 mins

Total time

1 hour 5 mins

Servings

8 servings

Calories

380

Ingredients

• 500 ml whole milk
• 80 g fine semolina
• 80 g sugar
• 2 eggs
• 1 teaspoon vanilla extract
• Zest of 1 lemon
• 10 sheets filo pastry
• 100 g butter, melted
• 150 g sugar, for syrup
• 150 ml water
• 1 tablespoon honey
• 1 cinnamon stick
• 1 strip of lemon peel

Instructions

1. Heat the milk in a saucepan, then whisk in the semolina and sugar and cook for 5 minutes until thick.
2. Remove from the heat, whisk in the eggs, vanilla and lemon zest, and set aside to cool slightly.
3. Make the syrup by simmering the sugar, water, honey, cinnamon and lemon peel for 5 minutes, then cool.
4. Brush a baking dish with butter and layer 5 filo sheets, buttering each one.
5. Pour in the custard and spread it evenly, then top with the remaining filo sheets, buttering each.
6. Score the top into squares and bake at 180°C (350°F) for 35 to 40 minutes until golden and crisp.
7. Pour the cooled syrup over the hot pastry and rest for 30 minutes before serving.

Pro tips

• Keep the filo covered with a damp cloth so it does not dry out while you work.
• Pour cool syrup over hot pastry so the filo stays crisp.
• Score the top before baking so it slices cleanly.
• Galaktoboureko is best eaten the same day, while the filo is crisp.

Frequently asked questions