How To Make Greek Galaktoboureko

Hi Bold Bakers! Galaktoboureko — hard to pronounce, easy to make (and even easier to eat!) Galaktoboureko is one of the most beloved Greek desserts, and its variants are popular in Turkish and Syrian cuisines as well. And while Google can help you learn how to correctly pronounce galaktoboureko, I’m more than happy to help you learn how to make this delicious, crispy, creamy dessert! Already have an account? Galaktoboureko is a delicious dessert made with phyllo dough, a creamy custard filling, and an unbelievable syrup, made with sugar, water, honey, cinnamon, and lemon zest, that soaks into the pastry that, to me, is the real tour de force of this recipe! If you’re a fan of baklava, then you have to try this recipe! Better yet, try to make phyllo dough with my step-by-step recipe with the video here: Homemade Phyllo Dough Recipe (Filo Pastry). Galaktoboureko is everything you love about baklava, just not as heavy and less sweet! Which means you can have two or three pieces, right? This is one of my Bold Baking Worldwide recipes! Also try a few of my other recent dishes too: Blancmange, Baklava, and a Portuguese Custard Tart.

What Is Galaktoboureko?

While not as well known as baklava, galaktoboureko is a popular Greek dessert, and every bit as delicious! Galaktoboureko, also known as “Greek Custard Pie,” is also known as “Milk Pie,” which makes sense when you break down the translation. “Galakto” is the Greek word for “milk,” while “boureko” is Turkish for something stuffed in phyllo. Galaktoboureko origins go all the way back to ancient Greece, where a barley pudding, not unlike the custard in this dessert, was often served. Beyond phyllo dough and the delicious syrup galaktoboureko soaks in, the key ingredient is semolina. Instead of a smooth custard that you are familiar with, semolina gives this custard a little grit. Without that texture, you can’t call it a proper galaktoboureko!

What You Need To Make Galaktoboureko

Measuring cups and spoons 2 Medium saucepans Electric mixer Mixing Bowls 9×13-inch (23x33cm) pan

How To Make Galaktoboureko

Making galaktoboureko is very easy! Here’s my step-by-step guide for perfect galaktoboureko (and don’t forget to get the full recipe with measurements, on the page down below.):

Gemma’s Pro Chef Tips For Making Galaktoboureko

Do you know you can make phyllo dough at home? Check out my step-by-step recipe with the video here: Homemade Phyllo Dough Recipe (Filo Pastry). When working with phyllo dough, make sure to keep the layers you aren’t working with under a damp towel to keep them from drying out and becoming brittle. Only use a light (but thorough) brushing of butter between the layers to keep the pastry from being too heavy. Make the syrup first, so it has a chance to cool completely before you pour it on the hot pastry. It is the difference in temperature that keeps the layers crispy. Orange works lovely with this pastry. You can add a teaspoon of orange zest to the semolina custard. In the syrup, replace a ½ cup (4floz/115ml) of the water with orange juice. Galaktoboureko is best the first 2 days after it is made. If this recipe is too large to be consumed in that time, you can easily halve the recipe!