Dessert · Greek · Mediterranean ·

Silky Greek Galaktoboureko with Semolina Custard

Name: Silky Greek Galaktoboureko with Semolina Custard
Prep time: 30 min
Cook time: 90 min
Total time: 120 min
Yield: 8 servings
Cuisine: Dessert
Ingredients: 4 ½ cups whole milk; 1 cup granulated sugar; ¾ cup fine semolina; 3 large eggs; 1 tablespoon pure vanilla extract; ¼ teaspoon salt; 1 ½ tablespoons unsalted butter; 1 package phyllo dough (about 16 sheets); ½ cup unsalted butter, melted; 1 ½ cups granulated sugar; 1 ½ cups water; 1 strip lemon peel; 1 cinnamon stick; 1 tablespoon lemon juice

Galaktoboureko is a traditional Greek dessert, combining layers of crisp phyllo pastry with a rich semolina custard, all drenched in an aromatic syrup.

4.5(270 reviews)

·By Ethan Brooks·September 8, 2025

Silky Greek Galaktoboureko with Semolina Custard — Dessert served and photographed from above

Prep

30 min

Cook

1 h 30 min

Difficulty

Intermediate

Serves

Ingredients

Servings

For the Custard

For the Phyllo Pastry

For the Syrup

Nutrition

Per serving

Calories: 617 kcal
Protein: 10.4 g
Carbs: 100.7 g
Fat: 20.1 g
Fiber: 1.6 g

Whole recipe

Total

Calories: 4932 kcal
Protein: 83 g
Carbs: 805.5 g
Fat: 160.6 g
Fiber: 12.6 g

Breakdown by ingredient▾

Ingredient	Cal	P	C	F	Fib
4 ½ cups whole milk	360	32	48	18	0
1 cup granulated sugar	774	0	200	0	0
¾ cup fine semolina	480	13	100	2.5	3.5
3 large eggs	210	18	1.5	15	0
1 tablespoon pure vanilla extract	12	0	0.5	0	0
¼ teaspoon salt	0	0	0	0	0
1 ½ tablespoons unsalted butter	153	0	0	17	0
1 package phyllo dough (about 16 sheets)	960	20	152	16	8
½ cup unsalted butter, melted	814	0	0	92	0
1 ½ cups granulated sugar	1158	0	300	0	0
1 ½ cups water	0	0	0	0	0
1 strip lemon peel	1	0	0.5	0	0.1
1 cinnamon stick	6	0	2	0.1	1
1 tablespoon lemon juice	4	0	1	0	0

These are estimates, not dietary advice.

Preparation

Get these tasks done before you start cooking.

Preparing the Semolina Custard

1
Warm the Milk
In a large saucepan, heat milk over medium flame until warm.
Tip: Use medium-low heat to prevent scorching.
2
Incorporate Sugar and Semolina
Gradually whisk in sugar and semolina, stirring constantly until mixture thickens.
3
Add Eggs and Flavorings
Remove from heat and quickly whisk in beaten eggs, vanilla extract, and salt until smooth.
4
Finish with Butter
Stir in unsalted butter for a silky finish.

Preparing the Phyllo Pastry

1
Preheat the Oven
Preheat the oven to 350°F (175°C).
2
Prepare the Baking Dish
Brush a 9×13-inch baking dish with melted butter.
3
Layer Phyllo Sheets
Layer half the phyllo sheets, brushing each with melted butter as you go.
Tip: Be gentle with phyllo as it is fragile and dries out quickly; cover unused sheets with a damp cloth to keep them from drying out.

How to Make Silky Greek Galaktoboureko with Semolina Custard

Total time: 2 h · Yields 8 servings

1
Assemble Galaktoboureko
Pour the custard evenly over the prepared phyllo base, then cover with remaining phyllo sheets, brushing each with butter until the top layer is golden.
2
Bake
Bake in preheated oven for 45–50 minutes or until phyllo is golden brown and crisp.
3
Prepare the Syrup
While baking, simmer sugar, water, lemon peel, and cinnamon stick for 10 minutes. Stir in lemon juice before drizzling over the baked dessert.