Galaktoboureko Custard Pie Classic

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A beloved Greek bakery classic, this phyllo-wrapped semolina custard pie is baked until golden and crisp, then soaked in a fragrant lemon-cinnamon syrup. Each slice balances crackling phyllo layers against a silky, vanilla-scented custard centre.

Nutrition Facts

Per serving (estimated)

• 485 kcalCalories
• 22 gFat
• 12 gSaturated Fat
• 62 gCarbs
• 1 gFiber
• 40 gSugar
• 9 gProtein
• 210 mgSodium
• 190 mgPotassium
• 160 mgCalcium
• 1.4 mgIron
• 3 mgVitamin C
• 260 mcgVitamin A

Ingredients

For the semolina custard

• 1 litre whole milk
• 150 g fine semolina
• 200 g caster sugar
• 4 large eggs, lightly beaten
• 100 g unsalted butter, cubed
• 2 tsp vanilla extract
• finely grated zest of 1 lemon
• pinch of fine sea salt

For the phyllo layers

• 12 sheets frozen phyllo dough, thawed
• 200 g unsalted butter, melted
• 1 tbsp fine dried breadcrumbs

For the lemon syrup

• 300 g caster sugar
• 300 ml water
• 1 cinnamon stick
• wide strip of lemon peel
• juice of 1 lemon
• 1 tbsp honey

Directions

1. Make the syrup first: combine sugar, water, cinnamon stick, and lemon peel in a saucepan. Bring to a boil, simmer 5 minutes, then stir in lemon juice and honey. Cool completely and chill in the fridge.
2. Warm the milk in a heavy saucepan over medium heat until just steaming. Meanwhile, whisk semolina and sugar in a bowl, then rain them into the milk while whisking constantly. Cook 4-5 minutes until very thick.
3. Off the heat, whisk in the butter, vanilla, lemon zest, and salt until smooth. Slowly drizzle the hot mixture into the beaten eggs while whisking, then return to the pan and cook 1 more minute, stirring. Transfer to a bowl, cover with plastic touching the surface, and cool to lukewarm.
4. Preheat the oven to 180°C (350°F). Brush a 23×33 cm rectangular baking dish with melted butter and dust with breadcrumbs.
5. Layer 6 phyllo sheets in the dish, brushing each generously with butter and letting edges drape over the sides. Spread the cooled custard evenly across the top.
6. Top with the remaining 6 phyllo sheets, again buttering each layer. Trim and tuck the overhanging edges inward, then score the top into 8 diamond or square pieces, cutting through only the top phyllo layers. Brush the surface with the remaining butter.
7. Bake on the middle rack for 45-55 minutes until the phyllo is deeply golden and the custard feels set when the pan is gently shaken. If the top browns too quickly, tent loosely with foil.
8. Remove from the oven and immediately pour the cold syrup slowly and evenly over the hot pie, allowing it to absorb gradually. Let rest at room temperature at least 2 hours, ideally overnight, before slicing along the scored lines to serve.

Cook’s Notes

• Always pour cold syrup over the hot pie (or hot syrup over a cool pie) so the phyllo stays crisp instead of turning gummy.
• Rest the dessert for at least 2 hours, ideally overnight, so the custard firms up enough to slice cleanly.
• Keep unused phyllo covered with a barely damp tea towel while you work so it does not dry out and crack.
• Use fine semolina, not coarse, for a smooth, spoonable custard without gritty texture.
• Score the top phyllo before baking rather than cutting after, which protects the crisp top from shattering.

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