DessertsDifficulty: easy
Galaktoboureko (Greek Custard Phyllo Pie)
Crisp buttered phyllo over silky semolina custard, drenched in orange syrup — served warm so the layers crackle against the cream.
40
Prep Time
60
Cook Time
12
Servings
Ingredients
Instructions
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1Make the custard: cook milk with semolina and sugar until thick, beat in butter and eggs off the heat. Keep warm.
2Layer half the phyllo in a buttered tray, brushing every sheet with butter. Spread the custard, cover with the rest of the phyllo, butter each. Score diamonds.
3Bake at 170°C for 45 minutes. Pour COLD syrup over the HOT pastry the moment it leaves the oven. Rest 2 hours — it must soak before serving.
Chef's Tip
- Cold syrup on hot pastry makes the phyllo stay crisp; hot syrup on hot pastry makes it soggy — this rule rules all Greek sweets.
More tips ↓Show less ↑
- Semolina custard sets sliceable; plain egg custard would run when cut.
- Scoring diamonds before baking lets the custard breathe and gives clean portion lines.
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