Greek Recipes

Greek and Cypriot recipes

Custard in Fillo Pastry – Galaktoboureko

Custard Ingredients:

  • 4 cups of milk
  • 1 cup of sugar
  • 1 cup of corn flour (Semolina)
  • 6 eggs
  • 1/2 a tsp of vanilla powder
  • 1/4 lb of unsalted butter
Custard in Fillo Pastry - Galaktoboureko

Custard in Fillo Pastry – Galaktoboureko

Syrup Ingredients:

  • 1 cup of sugar
  • 1 cup of water
  • 1 tbsp of lemon Juice
  • 2 cloves
  • 1 cinnamon stick
  • Lemon peel
  • 1/2 lb of fillo pastry
  • A small baking pan about 10x 12 inch

Preparation and baking of Galaktoboureko:

  • In a pot, pour the milk, sugar, butter, vanilla powder.
  • Bring to boil and slowly add corn flour (stirring at all times) until it thickens.
  • After the mixture thickens take it off the heat.
  • Separate eggs and beat the white until meringue and then add the beaten yolks.
  • With an egg beater or a mixer blend slowly the beaten eggs with the rest of the mixture.
  • Put aside until you prepare the pan with fillo pastry.
  • Butter your baking pan and spread one fillo at a time.
  • Butter every fillo you spread on the bottom and the sides of your pan.
  • After spreading half of your fillo pastry pour the custard and spread evenly in your pan.
  • Any fillo left on the side of the pan fold over custard.
  • Add the rest of your fillo pastry on top of your custard one at a time and buttered.
  • Bake for about an hour at 350 degrees or until golden brown.
  • After Galaktoboureko is baked remove from oven and let it cool.


  • Place all syrup ingredients in a sauce pan and bring to boil.
  • Boil for about 10 minutes until it becomes thin syrup.
  • Assuming your Galaktobourko is cold pour the hot syrup over it and let it being absorbed and cool.
  • After the syrup is absorbed by your Galaktoboureko, cut in diamond shapes and serve.

Your email address will not be published. Required fields are marked *