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Galaktoboureko with lemon syrup, filo pastry and semolina filling
Crispy Greek filo pastry filled with creamy custard and soaked in lemon syrup.

Galaktoboureko with lemon syrup

Author: Flavelo
Recipes Cakes and Desserts
A crown jewel of Greek confectionery, this pastry combines crisp, paper-thin layers of dough with a wobbly, dense custard cream. The soul of the dessert lies in the 'cold syrup, hot pastry' technique: the hot pastry fresh from the oven greedily absorbs the cold, citrusy sugar syrup, becoming juicy and crisp simultaneously without turning soggy.
🕒 Prep Time 45 mins
🍳 Cook Time 50 mins
⌛ Total Time 2 hrs 35 mins
🍽️ Servings 8 servings
🔥 Calories 480 kcal
🌍 Cuisine Greek

Ingredients

Equipment Needed

  • Deep baking tray (approx. 20x30 cm)
  • Medium saucepan for the custard
  • Small saucepan for the syrup
  • Whisk
  • Pastry brush for buttering

Allergen Information

⚠️ Cereals containing gluten
⚠️ Milk
⚠️ Eggs

Instructions

1 ✓

Start with the syrup: in a small saucepan, mix the water, 200g sugar, and lemon juice. Bring to the boil, then simmer for 5-7 minutes until slightly thickened. Set aside to cool completely.

Tip: The syrup must be completely cold at the end, otherwise it will make the hot pastry soggy (Osmosis and temperature equalisation).
2 ✓

Prepare the custard: Start heating the milk, sugar, vanilla, and lemon zest in a saucepan. When it is steaming, slowly pour in the semolina while stirring constantly.

Tip: Constant stirring prevents the semolina from forming lumps before it swells.
3 ✓

Cook the semolina milk until thick and 'puffing', then remove from the heat. Let it cool for 5-10 minutes.

Tip: Do not add the eggs to the hot custard immediately, or you will get scrambled eggs (Protein coagulation).
4 ✓

Beat the eggs in a bowl, then temper them (mix a little warm custard into the eggs) before pouring into the semolina mixture, and quickly whisk until smooth.

Tip: Tempering helps the eggs absorb the heat slowly and creates a cream, rather than curdling the mixture.
5 ✓

Grease the baking tray with butter. Lay down a sheet of filo, brush with melted butter, and repeat until half the sheets (6 pcs) are in the tray. Leave the edges hanging over.

Tip: The butter between the layers creates steam during baking, which separates the sheets and makes the pastry flaky.
6 ✓

Pour the lukewarm custard onto the pastry and smooth it out. Fold over the hanging edges, then layer the remaining 6 sheets on top, buttering each one.

Tip: Enclosing the custard in the pastry protects it from drying out during baking.
7 ✓

Butter the final sheet as well, then carefully score the top of the pastry into squares with a sharp knife (only cut through the top pastry!). Bake at 180°C for 45-50 minutes until deep golden brown and crisp.

Tip: Scoring allows excess steam to escape, so the pastry doesn't puff up uncontrollably.
8 ✓

Immediately pour the cold syrup slowly over the hot pastry. Let it stand for at least 1 hour to absorb.

Tip: The syrup is absorbed by the pastry's capillaries as it cools.

Recipe FAQ

Why is the custard runny?
You likely didn't cook it long enough with the semolina, or it didn't cool completely before slicing. The starch needs time to set.
Why did the pastry get soggy?
If you pour hot syrup over hot pastry, steam is created and it gets soggy. One must always be cold!

Ingredients

  • 12 sheets Filo pastry
  • 1 l Whole milk
  • 200 g Granulated sugar (for the custard)
  • 100 g Semolina
  • 4 Eggs (room temperature)
  • 200 g Butter (melted)
  • 1 pack Vanilla sugar
  • 1 Lemon zest (grated)
  • 200 g Granulated sugar (for the syrup)
  • 200 ml Water
  • 2 tbsp Lemon juice