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Galaktoboureko with kataifi pastry, decorated with rich creamy filling and pistachios.
Syrup-soaked Greek dessert with shredded pastry

Galaktoboureko with Kataifi Pastry

Author: Flavelo
Recipes Cakes and Desserts
Galaktoboureko is the pinnacle of Greek confectionery: a silky, semolina custard (galaktos = milk) embraced by a crispy pastry layer, finally drenched in fragrant syrup. In this version, we use 'kataifi' pastry (shredded filo dough) instead of traditional filo sheets, giving it extra crunch and exciting texture. The meeting of hot pastry and cold syrup is the moment the magic happens.
🕒 Prep Time 30 mins
🍳 Cook Time 50 mins
⌛ Total Time 1 hr 20 mins
🍽️ Servings 6 servings
🔥 Calories 550 kcal
🌍 Cuisine Greek

Ingredients

Equipment Needed

  • Baking tray or baking dish (approx. 20x30 cm)
  • Saucepan for the cream and syrup
  • Whisk

Allergen Information

⚠️ Milk
⚠️ Eggs
⚠️ Nuts
⚠️ Cereals containing gluten

Instructions

1 ✓

Start with the syrup: boil the water, 100g sugar, and honey for 5 minutes, then remove from heat and let it cool completely.

Tip: The syrup must be cold by the time the cake is ready.
2 ✓

Loosen the kataifi pastry with your fingers (like tangled hair), place half of it in the buttered baking tray, and drizzle with half of the melted butter.

Tip: It's important that the pastry strands are coated with butter so they become crispy during baking.
3 ✓

For the custard: Whisk the eggs until frothy with the sugar and vanilla. Boil the milk, then pour it into the egg mixture while stirring continuously (tempering), then pour back into the saucepan.

Tip: If you don't stir continuously, the hot milk will turn the eggs into scrambled eggs!
4 ✓

Stir in the semolina and cook into a thick pudding. Stir in the lemon juice at the end.

Tip: Semolina gives the custard structure so it can be sliced.
5 ✓

Pour the hot custard onto the pastry in the tray. Cover with the remaining kataifi pastry and drizzle with the remaining butter.

Tip: Smooth out the custard to get an even layer.
6 ✓

Bake in an oven at 180°C for approx. 45-50 minutes until golden brown.

Tip: It's ready when the top is a nice dark gold and looks crispy.
7 ✓

Remove from the oven and immediately pour the cold syrup over it. Let it stand for at least an hour, then sprinkle with pistachios.

Tip: The sizzling sound indicates the pastry is drinking up the syrup.

Recipe FAQ

Why did the pastry go soggy?
The secret is the temperature difference: always pour cold syrup onto the hot pastry (or vice versa), never have both hot!

Ingredients

  • 500 g Kataifi pastry
  • 1 l Milk
  • 200 g Sugar (for the custard)
  • 100 g Sugar (for the syrup)
  • 4 whole Eggs
  • 1 packet Vanilla sugar
  • 50 g Crushed pistachios
  • 1 tbsp Fresh lemon juice
  • 100 ml Water (for the syrup)
  • 150 g Butter (melted)
  • 2 tbsp Honey
  • 100 g Semolina