Question. What is Galaktobouriko?
Answer. Galaktobouriko is a Greek custard dessert made with phyllo dough and is flavored with zest of fruit. It may be made in a pan, or rolled into individual pieces. Its name is derived from the words gala  (greek for milk) and burek (in Turkish) which means pie.

Galaktobouriko (custard with phyllo dough) | Learn greek dishes from online videos |

Tips, tricks and info on how to make Galaktobouriko


Nutritional information


Recipe instructions

  • First, we will make the syrup.
  • Pour the sugar and the water into a pot.
  • Add the spices and lemon juice
  • Bring to a boil and allow to simmer for 20 minutes at low heat.
  • Place aside and allow to cool.
  • Apply butter to the bottom of the pan.
  • Place the first phyllo dough on the pan and apply butter, as shown next.
  • Add 6 phyllo dough in total to the bottom of the pan. Apply butter to each phyllo dough. When done set aside.
  • Next, we will prepare the custard.
  • Add the semolina and continue cooking at medium heat for about 5-10 minutes or until the milk mixture begins to thicken.
  • Once slightly thickened gradually add the eggs
  • You may temper the eggs before adding them to the hot milk mixture. By tempering we mean, gradually add some hot milk mixture into the eggs (stirring continuously) to raise the temperature of the eggs before pouring them into the hot milk mixture.
  • Continue cooking (stirring all the time) until custard thickens.
  • Fold in the phyllo dough as shown.
  • Once semolina mixture is thickened, pour into the pan.
  • Butter each layer of phyllo dough.
  • Add at least 6 or more layers of phyllo dough for the top
  • Cut all excess phyllo dough as shown.
  • Neatly tuck in the edge all around, as shown.
  • Cut top phyllo dough layers only.
  • Add remaining butter.
  • Once galaktobouriko is done, pour the cold syrop on top.

NOTE: If this Greek recipe is of interest to you, you may watch our video with step by step instructions and precise ingredient amounts. Galaktobouriko video

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