Galaktoboureko (milk custard pie)
Recipe type: Dessert
Serves: 9x13 baking pan
Galaktoboureko is a milk custard pie defined by the filling of gala (milk) and wheat (most recipes use semolina, farina or cream of wheat). It can served both warm or cold.
For the filling:
  • 4 cups whole milk
  • 1 cup of sugar
  • ⅛ teaspoon salt
  • ½ teaspoon baking powder
  • 1 cup cream of wheat (OR, I like using ½ cup cream of wheat & ½ cup semolina)
  • 1 teaspoon vanilla extract
  • ¼ cup butter
  • 5 eggs
For the syrup:
  • 1 cup of sugar
  • ¾ cups of water
  • ¼ cup corn syrup
  • ¼ cup honey
  • 1 teaspoon vanilla
  • ¼ cup of bourbon or Greek brandy (optional)
For layering:
  • 1 pound phyllo dough
  • 1 cup butter, melted
  1. Preheat the oven to 375 degrees.
  2. In a large saucepan, combine milk, sugar and salt and heat over medium temperature until milk is warm. Slowly add baking powder and cream of wheat (or semolina), stirring constantly until mixture is smooth and thick. When thick, add butter and vanilla, remove from heat and set aside.
  3. In a separate bowl, separate the eggs and beat the egg whites until stiff. Fold in the yolks. Slowly add the eggs to the milk custard mixture and mix well, forming the custard.
  4. Butter a baking dish (9” x 13”) and layer 7 sheets of phyllo, brushing each one generously with melted butter. The edges of the phyllo should come above the top of the pan. Pour the custard into the pan and smooth out the surface. Turn in the edges of the phyllo dough over the custard.
  5. Cover the custard with another layer of 7 sheets of phyllo dough, again brushing each one generously with melted butter.
  6. Score top layer gently with a knife. This will let the syrup to soak into the custard. Pour remaining butter over the top.
  7. Bake for 45 minutes or until the top is golden.
  8. While the custard is in the oven, make your syrup. Bring all syrup ingredients to a boil and simmer for 10 minutes, stirring occasionally. Let cool. If using liquor, stir in after the syrup has cooled.
  9. When the galaktoboureko comes out of the oven, immediately pour the cold syrup over the hot pie.
  10. Enjoy warm, or allow it to cool before serving.
Recipe by Eleni Saltas at