Galaktoboureko: The Creamy, Syrupy Greek Dessert That Will Steal Your Heart
When it comes to indulgent Greek desserts, Galaktoboureko holds a special place in the hearts of dessert lovers around the world (especially mine). This irresistible pastry, often described as the crown jewel of Greek sweets, combines the richness of semolina custard with the crisp, flaky texture of Fillo Pastry and the sweet warmth of citrus and spice infused syrup. Its delicate layers, creamy filling, and golden sheen make it a feast for both the eyes and the taste buds.

What is Galaktoboureko?
Galaktoboureko (pronounced gah-lahk-toh-BOO-reh-koh) is a traditional Greek dessert that consists of a custard filling wrapped in layers of crispy Fillo Pastry, which is then baked to a golden perfection. Once it’s out of the oven, the pastry is drenched in a simple syrup made from sugar, water, and lemon juice, and spices which soaks into the layers, giving the dessert its signature sweetness and moisture.
The name "Galaktoboureko" comes from two Greek words: "galacto," meaning milk, and "boureko," which refers to a type of pastry, often filled with custard or sweet fillings. The name, then, directly refers to the milk-based custard that forms the core of this beloved dessert.
Galaktoboureko is not just a dessert—it’s an experience. The contrast between the crispy phyllo and the smooth, creamy custard is truly something to behold. And the syrup, with its subtle citrus notes, elevates the dessert to another level, adding a touch of freshness to balance out the richness of the custard.
Fillo Pastry: We’re so fortunate to have such amazing Fillo Pastry in Australia, just like the quality we find in Cyprus and Greece. I’m a huge fan of Antoniou Fillo Pastry, a family-owned company that’s been making the same delicious Fillo Pastry since 1960 in Sydney. It’s like a piece of history in every bite!
When working with Fillo Pastry, it's always important to bring it up to room temperature in its packaging. This way, it’s softer to work with and won’t crack when cold. Keeping your Fillo Pastry pile covered while you work is also very important to prevent drying out, though only with a dry cloth—never damp!

GALAKTOBOUREKO | Greek Semolina Custard and Fillo Pastry Pie
Mary PolitisIngredients
- 375 g Fillo Pastry
- 150 g unsalted butter -melted clarified if possible
For the syrup
- 2 cups sugar
- 3 cups water
- 1 cinnamon stick
- Rind of a lemon
- Juice of half a lemon
- 6-8 whole cloves
- 2 Tbsp honey
- A pinch of salt
For the custard
- 6 cups full cream milk
- 1 1/2 cups fine semolina
- 3/4 cup caster sugar
- 1 egg
- 50 g unsalted butter cold
Instructions
Syrup
- Start the syrup by adding all ingredients to a small pot.
- Stir to combine once and then leave it to boil and reduce to a syrup for approximately 20-25 minutes or until it thickens slightly. Set aside.
Prepare the tray
- Preheat your oven to 170°C fan-forced. Start by lining your 30cm round tray with 10 layers of Fillo pastry buttering each layer before placing down the next and allowing the Fillo Pastry sheets to overhang. Cover with a dry tea towel to avoid drying out and prepare the custard.
Custard
- Over medium high heat add milk to a saucepan and bring it to a high heat but do not boil. Add the semolina & sugar then whisk to combine. Once the custard has thickened add the egg and whisk it in very fast to incorporate quickly, followed by the butter. Mix once more.
Create the pie
- Pour the custard into the Fillo-lined tray. Layer the remainder of the Fillo on top, buttering each one generously. Roll in the overhanging pieces to create a crunchy boarder around the tray.
- After one final brush of butter, use a sharp knife to gently cut out the slices into the Pastry (this will make it easier to cut after it’s been baked). Transfer the Galaktaboureko to the oven and allow it to bake for approximately 30 - 40 minutes or until golden.
- Remove from the oven and immediately pour the cool syrup evenly over the hot Galaktoboureko so it sizzles. Allow the galaktoboureko to slightly cool before enjoying.