Introduction

Galatoboureko is one of Greece’s most beloved desserts, a silky, creamy semolina custard wrapped in crisp, buttery phyllo and drenched in fragrant citrus syrup. It’s the kind of dessert you find in every Greek bakery window, glowing with syrup and calling you from across the street.

Despite its impressive look, Galatoboureko is surprisingly straightforward to make when broken down into simple steps. Whether you’re preparing it for Sunday family lunch, Easter celebrations, or any special gathering, this classic Greek sweet is guaranteed to steal the show.

Instructions

1. Make the Custard

• • Heat the milk, sugar, lemon zest, and vanilla in a saucepan.
  • Once warm, slowly whisk in the semolina.
  • Cook over medium heat, continuously stirring, until thickened.
  • Remove from heat and whisk in the butter.
  • In a separate bowl, lightly beat the eggs.
  • Slowly add the warm semolina mixture to the eggs (tempering), whisking constantly.
  • Return everything to the pan and cook for 2–3 minutes.
  • Remove from heat and let the custard cool slightly.

2. Assemble the Galatoboureko

• • Preheat oven to 160°C (320°F).
  • Brush the baking tray with melted butter.
  • Layer 8 sheets of phyllo, brushing each with butter.
  • Pour in the custard and spread evenly.
  • Cover with 8–10 sheets of phyllo, brushing each with butter.
  • Tuck in the edges neatly.
  • Score the top layer into squares or diamonds (do not cut all the way down).

3. Bake

• • Bake for 1 hour or until golden and crisp on top.

4. Make the Syrup

• • Combine sugar, water, honey, lemon peel, cinnamon stick, and lemon juice in a saucepan.
  • Simmer for 8–10 minutes.
  • Remove from heat and strain if necessary.

5. Add Syrup to the Galatoboureko

• • Pour cold syrup over the hot pastry.
  • Allow it to rest and absorb for at least 2 hours before serving.

Tips

• Keep phyllo covered with a damp towel so it doesn’t dry out.
• For extra aroma, add a splash of orange blossom water to the syrup.
• Always pour cold syrup on hot pastry — this ensures crisp layers.
• Store refrigerated for up to 4 days but serve at room temperature.
• For a more yellow custard, add an extra egg yolk.