Galaktoboureko – Greek Custard Dessert

Two pieces of galaktoboureko on plates on top of a cloth napkin

Galaktoboureko – Greek Custard Dessert

A recipe from legendary Greek pastry chef Stelios Parliaros. Silky crème pâtissière — no semolina — wrapped in layers of crispy buttered phyllo and drenched in lemon syrup. This is Greek custard dessert at its finest.

Course Dessert

Cuisine Greek

Prep Time 40

Cook Time 1

Servings

Calories 621kcal

Author by Jenny Skrapaliori Graves

Equipment

1 28 x 32 cm (11 x 13 inch) rectangular baking pan, or a 12 x 3-inch round pan

Ingredients

For the syrup

500 grams sugar 2½ cups
300 ml water 1¼ cups
100 ml glucose ⅓ cup
Peel of 1 lemon (wide strips, white pith removed)

For the custard cream

1 liter whole milk
250 ml heavy cream 1 cup
250 grams sugar 1¼ cups, divided
10 large egg yolks
100 grams corn starch ¾ cup + 1 tbsp
zest from one lemon

For the phyllo sheets

1 phyllo sheets packet baklava-style
250 grams clarified butter or ghee 9 oz / 1 cup + 2 tbsp, (if clarifying your own butter, start with approximately 350g / 12 oz unsalted butter — see notes)

Instructions

Make the syrup first

Combine all syrup ingredients in a medium saucepan. Stir and bring to a boil over medium-high heat. Once boiling, cook for exactly 4 minutes. Remove from heat and set aside to cool completely. The syrup must be fully cold before you use it.
500 grams sugar, 100 ml glucose, Peel of 1 lemon (wide strips, white pith removed), 300 ml water

Prepare the pan and phyllo

Preheat the oven to 160°C / 320°F (conventional oven, not fan/convection).
Brush your baking pan generously with clarified butter or ghee.
Open your phyllo package and divide the sheets into two equal stacks. Cover each stack with the packaging plastic and then a slightly damp kitchen towel — phyllo dries out very quickly.
1 phyllo sheets packet, 250 grams clarified butter or ghee

Layer the bottom phyllo

Working with the first stack of sheets, lay each one in the pan and let the edges drape over the sides — alternate the direction of the overhang with each sheet so you have phyllo hanging over all sides of the pan. Brush each sheet generously with clarified butter before placing the next. Keep unused sheets covered at all times.
Once the full stack is layered, cover the pan with a damp kitchen towel while you make the custard.

Make the custard

Combine the milk, heavy cream, half the sugar (125g / a generous ½ cup), and the lemon zest in a medium saucepan. Warm over medium heat, stirring occasionally.
In a large bowl, whisk together the remaining sugar, cornstarch, and egg yolks until smooth and pale.
Just before the milk mixture comes to a boil, slowly ladle about ⅓ of it into the egg mixture while whisking constantly — this tempers the eggs and prevents scrambling. Pour the tempered mixture back into the saucepan with the remaining milk.
Cook over medium heat, stirring continuously with a whisk, until the custard thickens and begins to bubble. Remove from heat immediately.
1 liter whole milk, 250 ml heavy cream, 250 grams sugar, 10 large egg yolks, 100 grams corn starch, zest from one lemon

Assemble

Pour the hot custard directly into the prepared pan over the layered phyllo. Spread evenly with a spatula.
Fold the overhanging phyllo edges up and over the custard, brushing them with clarified butter as you fold.
Take the second stack of phyllo sheets. Trim them to fit the exact dimensions of your pan so they don't hang over the edges. Layer them one by one over the custard, brushing each sheet generously with clarified butter. Tuck the edges in neatly all around.
Finish with a generous final brush of clarified butter over the top sheet.

Score and bake

Using a sharp knife, lightly score the top into serving portions — the knife should mark through the top phyllo layers but not cut all the way through to the custard.
Bake for approximately 1 hour, until the top is deep golden and the phyllo is crisp and fragrant.

Syrup and rest

Remove from the oven. Immediately and slowly ladle the cold syrup all over the hot galaktoboureko — do this gradually, a ladleful at a time, so it absorbs rather than pools. Use every last drop of syrup.
Let the galaktoboureko rest for at least 30–45 minutes before cutting through fully and serving. It is best enjoyed at room temperature.

Notes

To clarify your own butter: Melt 350g (12 oz) unsalted butter in a small saucepan over low heat. Let it simmer gently without stirring. Skim the white foam from the surface as it rises. Carefully pour the clear golden liquid through a fine-mesh strainer lined with cheesecloth, leaving the milky solids behind. You'll end up with approximately 250g (9 oz) of clarified butter. Alternatively, ghee — sold at most grocery stores, Trader Joe's, and Indian markets — is the same thing and works equally well.

The no-semolina difference: Most Greek home recipes use semolina to thicken the custard. Stelios Parliaros omits it entirely in favor of cornstarch, which produces a custard that is significantly smoother and lighter — closer to a true crème pâtissière. It is what makes this version exceptional.

Pan: 28 x 32 cm (11 x 13 inch) rectangular baking pan, or a 12 x 3 inch round pan — both hold approximately 5.4 liters / 5.7 quarts. An 11 x 3 inch round pan also works; your galaktoboureko will be slightly thicker. Avoid springform pans — the syrup will leak through the seal.

Glucose syrup: Found at specialty baking stores or online. It keeps the syrup from crystallizing and ensures it absorbs evenly into the phyllo. Light corn syrup works as a substitute in the same quantity.

Efficient workflow: (1) Make syrup → cool completely. (2) Butter pan, layer bottom phyllo, cover with damp towel. (3) Make custard → pour immediately into pan. (4) Finish assembly with top phyllo. (5) Score and bake. This order means nothing waits and nothing rushes.

Storage: For the first 2 days, cover the pan with a clean kitchen towel and store at room temperature in a cool spot — do not refrigerate and do not use a sealed container, or the phyllo will soften. After 2 days, transfer to a container, place a paper towel directly on top of the pieces before sealing the lid to absorb moisture, and refrigerate for up to 3 more days. Bring to room temperature before serving.

Make ahead: The syrup can be made 1–2 days ahead and stored in the refrigerator. Bring to room temperature before using.

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