Home > World Cuisine > Greek > Greek Custard Pie (Galaktoboureko)
Greek Custard Pie (Galaktoboureko)
It’s funny, I do so much baking and have a never-ending list of recipes that I want to try and experiment with, but on some days it’s like I hit a total roadblock. I’m not sure what I want to make, nothing sounds good to me on that particular day, and I’m just sort of stuck. Enter my Chief Culinary Consultant. He’s awesome at thinking outside of the box and coming up with great ideas that often times elude me. So was the case right after New Year’s when I was doing some planning for the month of January and everything was just feeling “eh” to me. I was staring at a mile-long list of food ideas, but wasn’t feeling anything. He hopped on his phone, did some Googling, and started throwing out some new and fresh ideas. I could barely write them down fast enough. One of the ones he threw out was this Greek custard pie. He stumbled upon a recipe for it and after reading the ingredients, knew immediately we would love it. I couldn’t get to the kitchen fast enough for this one, and his intuition was definitely spot-on – we adored this!
In addition to the delicious factor, I was excited about my first-ever experiment with an authentic Greek dish in my kitchen. I have always enjoyed traditional Greek foods when eating out, especially spanakopita, moussaka and baklava, and had no doubt I would enjoy this. After checking out numerous recipes online, many of them being similar, I settled on this one because of the back story. The blogger actually ate this at the home of her in-laws in Greece and received the recipe from a cousin. Nothing warms my foodie heart quite like an old-fashioned family recipe.
As with any recipe that involves working with phyllo dough, the preparation takes some time but the end product is no doubt well worth it. Layers of crispy, buttery, flaky pastry that is light as air. Absolutely worth it. The custard in this dish actually has a very similar flavor to the filling of a sfogliatelle (the Italian pastry that I still have yet to master) – both use semolina as a thickening agent and have a faint citrus undertone. I always keep semolina on hand for dusting my pizza peel when I make homemade pizza; I usually find it at a local Italian grocery store.
All-in-all this is not a difficult recipe, but it includes a few steps and layering phyllo dough can be slightly time-consuming. Trust me, it’s a small price to pay for the the wow factor this dessert delivers. For some step-by-step photos of the assembly process, be sure to check out Whipped (link is below the recipe) – she did a great job.
Do you have a favorite Greek recipe (sweet or savory)?
One year ago: Nut Rolls
Four years ago: Banana Muffins
Did you make this recipe?
A traditional recipe for a Greek sweet pie
Custard:
- 6
cups
whole milk
- 1
cup
fine semolina
- ¾
cup
granulated sugar
(divided)
- 1
tablespoon
unsalted butter
- 1
teaspoon
vanilla extract
- 3
eggs
Zest of 1 orange
Pie Assembly:
- 1
package phyllo dough
(about 12 to 16 sheets)
- 1
cup
unsalted butter
Citrus Syrup:
- 1½
cups
granulated sugar
- 1
cup
water
- ¼
cup
orange juice
- ½
teaspoon
vanilla extract
Preheat oven to 375 degrees F. Have your pan ready to go - either a 16-inch round cake pan or a 10x13-inch lasagna dish. The phyllo should be room temperature or slightly cooler. Open the package right before using it so the sheets do not dry out.
Stir the milk, semolina, ½ cup of the sugar, the butter, and vanilla in a large sauce pan over medium heat. Stir the mixture gently but constantly until it becomes thick like pudding. This may take up to 15 minutes or so. Remove the pan from the heat and cool for 5 to 10 minutes. Beat the eggs with the remaining ¼ cup of granulated sugar in a small bowl and then stir it into milk mixture. Stir in the orange zest.
Melt the butter and begin by brushing the the bottom of your pan with melted butter.
Layer the bottom of the pan with about half of the phyllo, liberally brushing with butter between each layer. Lightly press the sheets into the sides and corner and let the edges hang over the top; you will fold them over later. (Do not skimp on the butter! You should use half on the bottom layers and half on the top.)
Pour the slightly cooled custard over the bottom sheets and spread to the sides. Layer the remaining sheets of phyllo on top of the custard as you did the bottom, continuing to brush melted butter between layers until you have used all the phyllo. Then, brush butter on the overlapping sides and roll the edges down creating a “rim” around the edge of the pan. Liberally brush the top and the edge with the rest of your butter.
Bake until the top is golden brown all over, 30 to 45 minutes. (I suggest checking early and often, as you don't want the phyllo to burn.)
While the pie is baking, make the syrup. Bring the sugar, water and orange juice to a boil in a small saucepan. Boil for 5 minutes then remove from the heat. Off the heat, stir in the vanilla extract; set aside.
When you remove the pie from the oven, let it cool for 15 minutes. Then, pour the syrup evenly over the entire pie. Allow the pie to sit for at least 1 hour before serving so the syrup can be absorbed. Store leftover pie in the refrigerator for up to 3 days.
Calories: 481kcal
Fat: 22g
Saturated fat: 13g
Cholesterol: 96mg
Sodium: 148mg
Potassium: 228mg
Carbohydrates: 62g
Sugar: 44g
Protein: 8g
Vitamin A: 775%
Vitamin C: 4%
Calcium: 154%
Iron: 1.4%
Did you make this recipe?
Leave a review below, then snap a picture and tag @thebrowneyedbaker on Instagram so I can see it!
I followed a similar recipe from Rick Stein which unfortunately shares the same mistake. Adding egg to the mix which has recently been thickened on the job will result in the egg scrambling. You need to wait for the mixture to cool somewhat first.
A well constructed recipe with useful explanations. It tasted very much like the galaktobourekoi from the local Greek bakery. I easily halved the recipe for a test run but used a full recipe for the syrup and substituted lemon zest/juice for orange. As one reviewer commented, I agree that a little rosewater would be nice in place of the citrus. I have learned that the quality of phyllo dough is important. I bought mine a a Greek grocery and it was much easier to work with (more pliable and no cracking) and tastier than the name brand supermarket fare. Also, the pie wasn’t nearly as good the second day – IMO, it is good served at room temperature but should be eaten the day it is made.
Thanks, Brown Eyed Girl. :-)
Sounds fantastic. I saw a couple of other recipes that used corn starch instead of semolina. Would that work in yours, if so how much do u think?
Hi Ruth, I have not tried that substitution, so I couldn’t say for sure.
The recipe came out looking just like the pictures and was enjoyed by everyone. I had some left that I put in the freezer I was thinking of defrosting it and putting it quickly in the oven to firm up the phyllo if it is soggy. Thoughts?
Hi just wondering on these recipes do you use whole egg or just yolk
Thanks
Jackie
Hi Jackie, If it says “eggs” then it is a whole egg, if you just need to use a yolk, then it will say “x egg yolks”.
I have gotten several definitions for semolina. Some call it flour, others a fine cream of wheat. Which is appropriate in this custard recipe?
The texture is more like a fine cream of wheat, but it’s referred to as flour. This is what I use: https://www.bobsredmill.com/semolina-pasta-flour.html
How far in advance can this assembled before baking? I think it’s best fresh but I have a time crunch the day I’m expected to bring it to a party.
I’d love to layer the phyllo and custard a day or two early and keep in fridge before baking it. Have you tried this? Will it turn out okay?
Hi Nancy, I have not tried to assemble this ahead of time and I’m not sure how it would fare – I’d be concerned that sitting that long would cause the phyllo to become extremely soggy and perhaps break down.
JUST found this recipe on your blog via your Pinterest board and immediately pinned it to mine :) . . . After reading your entry about this custard pie, I wondered if you have ever tried Moussaka? I know you’re a baker, and moussaka isn’t a sweet dish, but it is baked :) and is defined by the cinnamon that really makes this dish what it is – along with the eggplant. Since you were exited about making a Greek dish, I think moussaka would be a good one for you to add to your kitchen “try outs”. It is DELICIOUS! And would be a great on your Sunday Supper menus :)
Hi Michelle, I have made moussaka! Love it! My recipe is here: https://www.browneyedbaker.com/moussaka-recipe/
Hi – I’d like to try to do this is individual ramekins. I’m wondering how to adjust the cooking time? How do you know it’s ‘done’ – just by how brown the phyllo is or does the custard need to cook to a certain point as well?
Thanks!
Hi Sarah, You will definitely want to reduce the cooking time, but the recipe I used just went on the color of the phyllo… the custard needs to be set, as well, but it was done when the phyllo was golden brown.
You should try Bougatsa, it’s a different recipe but basically tastes like Galaktoboureko served warm and with cinnamon.
Great recipe! I’ve never had anything like it. Thank you for sharing!
Now THAT’s a dessert. I can’t almost taste it through the computer. Amazing!
Hi Michelle,
I’d love to make this for a weeknight dinner party, but I’m worried about the time it might take to put together after work. Do you think I could make the custard a day in advance? Thank you! Love your site and your recipes have never steered me wrong!
Hi Erica, Yes, you could, just bring it to room temperature before serving.
Hi Michelle, I’m trying to find semolina to make this. I have cream of wheat at home but that’s different right? The only other thing I have been able to find is semolina flour? Can I use that?
Hi Maleeha, Semolina flour is different, you do need to use actual semolina for this recipe.
Yum. Just made this….was looking for a way of using up part of a package of phyllo. I divided your recipe into thirds for my small family.. And this was perfect for an 8″ square baking pan. I also used dried milk and dried egg……and it worked beautifully. Thanks!
As a Greek person , born and raised , i cant stop my self from pointing out some “mistakes” in the recipe. Original Galatopoureko has rosewater in the custard instead of vanilla extract, and no orange zest.. And in the syrup, there’s no orange just sugar water SOME lemon for the smell cinnamon sticks and cloves … :)just saying..
I just had this at a Greek friend’s house – his Mom made it for his name day because it’s his favorite dessert ever. I’d never heard of it, and they said the name so fast that all I heard was galactosomething.
LOVED. IT. googled when I got home and here it is…I’m trying this recipe out fo sho.
Thanks Michelle, from a fellow baker with brown eyes :)
If you keep the pastry covered with a damp cloth whilst you are working with it, you won’t have any problems with it drying out and cracking.
Thank you for your wonderful galaktobouriko recipe ! …..We are It’s All Greek To Me a specialist mobile fresh food trailer serving chargrilled meats/ Haloumi Cheese in flatbreads with salad at music festivals & events throughout the UK . We sell Baklava ( homemade) on our unit & now I have added this to our menu , it’s already very popular & soon sells out !!
February 15, 2013
Hi, congratulations for this dessert. I’m from Panama and, I like very much Galaktobureko — is delicious…! When I saw de photo I felt I had a piece of it in my mouth… Thank you for the recipe.
I also love Baklava…pls get me the recipe.
Thank you very much…
Hi Marcia, Here is the link for my baklava recipe: https://www.browneyedbaker.com/2012/09/12/baklava/
Try instead of orange juice for the syrup – the juice from half a lemon! and another very important thing is – either pastry should be cold and syrup warm or the other way around!
My hubby loves “the galactic treat” (his name for it since it is hard to pronounce). Only difference I do is lemon and cinnamon instead of orange. Might have to try this one.