Galaktoboureko
A beautifully layered Greek-style semolina custard pie wrapped in buttery filo pastry and baked until golden. This dessert is elegant, comforting, and full of Mediterranean flavour.
Updated : 01 December, 2025
Easy
About 20 min.
Ingredients
100 grams
Butter
3
Eggs
125 grams
Sugar
0.5 teaspoon
Vanilla extract
90 grams
Semolina
1 liter
Milk
7 sheet
Phyllo dough
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
Preheat the oven to 180°C and lightly grease a 20cm/8in springform cake tin.
Step 2
In a large bowl, whisk the egg yolks, golden caster sugar, and vanilla extract with an electric whisk until pale and creamy. Gradually beat in the semolina and warmed milk. Transfer the mixture to a clean pan and cook over low heat for up to 10 minutes, stirring constantly, until thickened into a custard.
Step 3
In a separate clean bowl, whisk the egg whites until stiff but not dry. Add a spoonful of the egg whites to the semolina custard to loosen it, then gently fold in the remaining whites.
Step 4
Brush each sheet of filo pastry with melted butter and layer them inside the springform tin, alternating the direction of the overhanging edges and leaving the excess draped over the sides. Use 6 sheets in total.
Step 5
Pour the custard mixture into the pastry-lined tin. Fold the overhanging filo sheets up and over the top, tucking in the edges neatly. Brush the final sheet of filo with butter, fold it in half, place it on top, tuck in the sides, and butter the surface.
Step 6
Bake for 45-50 minutes, or until the custard has set. Check after 30 minutes and cover with foil if the top is browning too quickly.
Step 7
Allow the pie to cool to room temperature before removing it from the tin. Slice using a serrated knife and serve.
Author note
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