"This is a recipe that my mom got from a coworker and would make regularly when I was young. Galaktoboureko is a traditional Greek dessert made with a custard in a crispy phyllo pastry shell. After all these years it is still a family favorite. I hope that everyone enjoys it as much as we do." — GAPGIRL
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3 1/2 tablespoons
I made a big Greek dinner and wanted to do a dessert but was sick of Baklava so I tried this recipe. It was excellent and I highly recommened it. I made a half batch in a 8X8 pan and it still turned out beautifully. Thanks for the great recipe GapGirl!
This was a lot of work, using a lot of ingredients and time. I served it with a greek dinner for five and we barely ate a third of it. The remainder sat in the fridge for a week before I tossed it. We found it quite bland; not unlike tapioca pudding with phyllo. Sorry, but next time I need a Greek dessert I will stick with balkava or lemon cake.
This was hard. Way more steps than I like in a dessert.
SO, worth the effort.
I made it for a company function and everyone loved it.
Great recipe! I was searching for something to get rid of my extra phyllo dough and found this. It was only my second time working with phyllo dough and it turned out to be delicious. I even gave some as a birthday present to a friend and she liked it. On a side note, I had to use regular flour instead of semolina and although the custard was lumpy before I baked it, it wasn't (or it was undetectable) when finished.
Delicious!!!!!!! I will make this again and again! Most restaurants that serve this, it's all Phyllo and not much custard. This recipe is perfect. wouldn't change a thing!
I made this for my husband and his family who are Greek, and everyone loved it! They were amazed at how it tastes exactly like all the Greek women's recipes in their family! I will definately make this exactly as stated. I was a little unsure of the sugar water syrup, and thought I ruined it, but it turned out perfect - just like the greek pastry shops!
Pretty tasty, somewhat like sweetened Cream of Wheat. This recipe makes a lot, so make sure to adjust for the right size dessert. I added a touch of vanilla extract to the syrup. Easy and good!
Semolina flour was a little hard to find but it was worth the search! My dad and I agree, its just like Yia Yia used to make. Great recipe.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/15 of a recipe
Servings Per Recipe: 15
Amount Per Serving
** Calories: 391
** Calories from Fat: 139
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