“Galaktoboureko” - traditional delight with syrup




  • 250 gr of fresh butter melted
  • 1 package of “fyllo” pastry
  • 1 1/2 Kilos of milk
  • 100 gr of semolina
  • 5 eggs
  • 200 gr of sugar
  • 1 vanillin
  • lemon peel

Ingredients for the syrup:

  • 1/2 Kilo of sugar
  • 2 large glasses of water
  • lemon peel

Instructions for the custard:

  1. In a pot you heat the milk with the sugar, the lemon peel and the vanillin until

it reaches boilling point and then reduce heat to minimum. 

  1. In the mean time  beat  with a blender very well the semolina with the eggs. Very slowly pour the mixture into the pot with the milk while stirring at all times.
  2. Keep on stirring untill it thickens and becomes cream.
  3. When the custard is ready remove from fire. Get rid of the lemon peel and add 50 grams of the butter stir until it melts and it is fully absorbed. Let it rest.
  4. Melt the butter. Unfold the pastry “fyllo” (crust) and place 6 – 7 sheets (piece by piece) on the bottom of a pan (diameter aprox 40 cm if round, and 30cm x 40cm if rectangular)
  5. Butter every pastry sheet very well before placing the next.
  6. The pastry sheets will have to be placed circularly around the pan taking into consideration that every sheet will cover the bottom and the rest will remain unfolded outside the perimeter of the pan
  7. Pour the custard into the pan and fold the pastry sheets in. In the centre there will be a small uncovered area.
  8. Cover with the rest of the pastry sheets the custard. Remember to butter every sheet very well. The pastry sheets which will be placed on top must cover the whole surface and not the perimeter therefore either cut off the remains or fold them in. Use 4-5 pastry sheets
  9. Pour on top the rest of the butter and spread it with a small brush.
  10. With a sharp knife you carve the galaktoboureko in rectangular pieces.
  11. Bake in a preheated oven at 180 degrees Celcious for 50 – 60 minutes untill the pastry sheets on top turn golden brown
  12. Take it out of the oven and with a scoop pour in the syrup along the curved marks of galaktoboureko.
  13. Let it rest untill all syrup is absorbed

While “galaktoboureko is baking make the syrup.

Instructions for the syrup:

1. Put in the sauce pan the water together with the sugar and the lemon peel
2. Keep it on the fire for 10-15 minutes after it starts boilling

Serving options:

  1. As a desert after a rich meal
  2. With coffee of tea



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