Go Back
greek galaktoboureko on table

Greek galaktoboureko recipe

Share on Facebook
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 30 minutes
rest time 2 hours
Total Time 3 hours
Servings 10
Calories 630 kcal

Ingredients
  

  • Syrup
  • 500 g sugar 300 g white, 200 g raw
  • 300 g water
  • 2 tbsp glucose or honey
  • 2 cinnamon sticks
  • 1 lemon sliced
  • Zest of 1 lemon
  • Cream
  • 1 L milk
  • 50 g sugar
  • 130 g fine semolina
  • 3 eggs + 1 yolk
  • 2 vanillins or 1 tsp mastiha
  • Pinch of salt if using unsalted butter
  • Zest of 1 small lemon
  • 50 g butter
  • Assembly
  • 1 pack phyllo dough
  • 150 g butter melted
  • Serving
  • Cinnamon
  • Icing sugar

Instructions
 

  • Make syrup
    Simmer all syrup ingredients for a few minutes. Remove and cool completely.
  • Make cream
    Heat milk with flavoring until just boiling.
  • Whisk eggs, sugar, semolina, and salt. Slowly add some hot milk, then return everything to the pot.
  • Cook over medium heat, stirring constantly, until thick.
  • Remove from heat, stir in butter and zest.
  • Assemble
    Preheat oven to 180°C.
  • Butter dish. Layer half the phyllo, brushing each sheet with butter.
  • Add cream.
  • Top with remaining phyllo, buttering each layer. Trim edges.
  • Bake
    Bake 30 minutes until golden.
  • Finish
    Pour cold syrup over the hot galaktoboureko pastry.
  • Rest at least 2 hours before serving.

Notes

Tip: Bakery versions are often even higher in sugar and butter.
Using less syrup or less butter can noticeably reduce calories.
The semolina adds some protein and helps make the dessert more filling than it looks.
Nutrition varies depending on phyllo brand, syrup absorption, and serving size.
Nutrition per serving (based on 10 servings)
  • Calories: ~630 kcal
  • Carbohydrates: ~95 g
  • Sugar: ~59 g
  • Fat: ~23 g
  • Protein: ~11 g
  • Fiber: ~1 g
  • Sodium: depends heavily on butter and phyllo used