Galaktoboureko recipe (Greek Custard Pie with Syrup)

Galaktoboureko is a serious treat; quite frankly, it's bloody delicious! This authentic traditional Greek dessert is a bundle of insanely rich and creamy custard bundled up in light and crispy filo pastry, coated in a beautiful cold syrup.

Here is all you need to know to make a syrupy, creamy and authentic Greek galaktoboureko recipe - the ultimate Greek custard pie dessert.

If you love trying sweet traditional Greek desserts, you’ve got to try my sokolatopita and portokalopita recipes. And for a delightful twist on classic baklava, don’t miss my baklava rolls recipe! Good luck deciding which to make first!

What is the meaning of galaktoboureko?

This Greek dessert is made up of layers of crispy fillo dough pastry and filled with a creamy custard made from semolina, milk, sugar, and eggs.

The name "Galaktoboureko" originates from the Greek words "gala," meaning "milk," and "mpoureko," which refers to a pastry or dessert made with layers of dough.

This traditional Greek custard pie is a well-loved classic in Greek kitchens known for its rich textures and syrupy goodness.

Galaktoboureko is another member of the siropiasta family, which essentially refers to any Greek dessert which is soaked in syrup. If you enjoy this dessert you should definitely try my Diples recipe.

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Why you’ll love this recipe for Greek galaktoboureko

·      Insane textures and flavours: Galaktoboureko is known for its luscious, creamy custard filling, a delicious combination of semolina, milk, sugar, and eggs. The texture is velvety and indulgent. The golden-brown, flaky pastry adds a big punch to each bite.

·      Versatile for different occasions: What’s great about this Greek custard pie is you can serve individual portions as a dessert or layout whole trays at a big event. You can also choose to serve it warm or cold.

·      It’s good-looking: Galaktoboureko's layered structure and golden colour make it an impressive dessert.

·      Leftovers: If you have any leftovers (I’d be shocked), galaktoboureko maintains its flavour and texture well. This means you can savour its deliciousness for days after it's made.

What is galaktoboureko made of?

·      Fillo pastry: Antoniou is a popular brand known for its quality fillo pastry. When working with fillo pastry, make sure it is thawed properly and kept covered with a damp cloth to prevent it from drying out while assembling your dessert.

·      Semolina: Semolina is a coarse wheat flour that adds a unique texture to the custard filling. Use fine semolina for a smooth custard.

·      Sugar: Granulated sugar is used both in the custard filling and the syrup.

·      Milk: Whole milk is typically used to make the custard.

·      Eggs: Eggs are a key binding agent in the custard, giving it structure and a silky texture.

·      Cloves and cinnamon: Use whole cinnamon sticks and whole cloves.

·      Honey: It adds a natural sweetness and a touch of floral flavour to this Greek custard dessert.

·      Vanilla extract: Use pure vanilla extract if you can.

·      Unsalted butter: Unsalted butter is preferred so you can control the salt content in your dessert.

·      Lemon juice: This balances the sweetness and adds a bright, citrusy note. It also helps prevent the syrup from crystallizing. (You can also add the lemon zest if you like!)

Galaktoboureko Ingredients

Syrup Ingredients

• 3x cups of water

• Juice of half a lemon
  
• 2x cups of white sugar
  
• 5x cloves whole
  
• 1x cinnamon stick

• 1x tablespoon honey

Custard Ingredients

• 2 litres milk 
  
• 1x teaspoon of vanilla extract
  
• 4x eggs (beat in a separate bowl first)
  
• 2x cups of white sugar (add while mixing)
  
• 1x cup of semolina (add while mixing)

Top tips for making galaktoboureko

·      Making the custard. For silky smooth custard, don’t take your eyes off of it. Keep stirring as it cooks to avoid any lumps.

·      Bake until golden. You don’t want pale fillo pastry. You want your pastry to be golden and delicious!

Tips for working with fillo

·      Thawing properly. I recommend thawing your fillo pastry in the refrigerator overnight (If you buy frozen fillo - I buy fresh instead). Avoid using a microwave or hot water to speed up the process, as it can lead to uneven moisture levels and make the pastry sticky.

·      Keep it covered. While working with fillo pastry, it's crucial to keep it covered with a damp towel or plastic wrap. This prevents it from drying out, which can result in brittle sheets that are prone to tearing.

·      Work quickly. Fillo pastry dries out fast, so I recommend preparing your ingredients and tools before you start assembling. Once you begin, work efficiently to minimize exposure to air.

·      Brush with butter. To achieve that perfect flaky and crispy texture, I brush each fillo sheet generously with melted unsalted butter. This not only adds flavour but also separates the layers for a beautiful finish.

·      Layering. When layering fillo sheets, I suggest placing one sheet at a time, making sure to overlap them slightly. This creates a sturdy foundation for your pastry.

·      Preheated oven. I recommend preheating your oven to the required temperature before you start working with fillo pastry. This way, you can quickly transfer your prepared pastry into a hot oven for even cooking.

·      Be gentle. Handle fillo pastry with care, as it's delicate. If a sheet tears, you can often patch it with a little butter.

What is the difference between galaktoboureko and baklava?

Galaktoboureko and baklava are both popular Greek desserts, but they are different in their primary ingredients and textures.

Galaktoboureko has a creamy custard filling made with semolina, milk, sugar, and eggs, sandwiched between layers of crispy fillo pastry, often soaked in a sweet syrup.

Baklava is built up with of layers of filo pastry filled with a mixture of chopped nuts (typically walnuts, pistachios, almonds) and spices, such as cinnamon, cloves, and cardamom, also layered with fillo pastry and soaked in a honey-sugar syrup.

While both desserts use fillo pastry, the main difference is that galaktoboureko is known for its creamy, custard-centered texture, while baklava offers a crunchy, nut-filled experience.

What is the difference between galaktoboureko and bougatsa?

Galaktoboureko and bougatsa are both Greek pastries, but they differ primarily in their fillings and textures.

Galaktoboureko features layers of crispy fillo pastry with a sweet, creamy custard filling made from semolina, milk, sugar, and eggs, resulting in a smooth and sweet texture. In contrast, bougatsa can have various fillings, including sweet semolina custard, but it can also be savory with cheese or meat.

The texture of bougatsa varies, with sweet versions resembling galaktoboureko's creamy consistency and savory versions offering a firmer, less sweet filling.

So, while both pastries share a fillo pastry crust, the key difference lies in their fillings and textures.

How do you pronounce galaktoboureko in Greek?

In Greek, "Galaktoboureko" is pronounced approximately as "gah-lahk-toh-BOO-reh-koh." Here's a breakdown of the pronunciation:

·         "Galakto" is pronounced with the stress on the first syllable, with "gah-lahk-toh," where "gah" rhymes with "car," "lahk" is similar to "luck," and "toh" is like "toe."

·         "Boureko" is pronounced with the stress on the second syllable, as "boo-REH-koh," where "boo" is like the word "boo," "reh" rhymes with "bet," and "koh" sounds like "co" in "cot."

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