Reviewed: Sep. 18, 2008

I made this for my boyfriend who is Greek and he really liked it. He said it's not as sweet as what he's used to but that can be easily modified. Other than that, he said it was perfect.

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elusivek

Cooking Level: Intermediate

Living In: Goffstown, New Hampshire, USA

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Reviewed: May 20, 2008

I love galaktrobureko. Comeing from a greek family you kind of have to!! I love it. Bravo!! Yassou

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Lil' Hommie

Cooking Level: Intermediate

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Reviewed: May 10, 2008

Not difficult to make if you are comfortable with phyllo dough but too grainy for my taste. I will be trying another recipe next time, one with more eggs and milk and less farina, I think, would be better.

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JulieAnn

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Reviewed: Jan. 10, 2008

Hi . I did not try this recipe but I think it will be better if you dont use the cornstarch.Add some orange zest in custard.Put about 8 fillo sheets on bottom and same number ontop for even cooking.Have a darker colour when its baked so it will stay nice and crispy ,not soggy.Leave the top layer unbuttered so you can carve easy with a sharpe knife ,the size of pieces you like.Dont cut down to the filling then butter ,and bake.Also I add a squezze of lemon juice in my syrup so it will not make sugar crystals.And add a cinnamon stick in syrup.And alittle sprinkle of ground cinnamon after i pour the syrup ontop.WOW Sorry for all these comments,and i didnt even try this recipe. :)

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Angie

Cooking Level: Expert

Home Town: Glen Ridge, New Jersey, USA

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Reviewed: Jan. 8, 2008

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.

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judi

Cooking Level: Expert

Living In: Crawfordsville, Indiana, USA

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Reviewed: Jan. 4, 2008

This tasked OK. I had some made by a true Greek and it tasted fabulous. It was hard comparing this to that. It was still OK. The texture was not as smooth as I thought. It also does not taste good after a couple of days.

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GILSDORF

Cooking Level: Expert

Living In: Kansas City, Missouri, USA

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Reviewed: Sep. 18, 2007

the phillo dough can be a hassle (better if you have a friend to help) but the sweetness and texture is excellent. i leave out the sugar syrup at the end cause it's just to sweet that way, but otherwise it's great!

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tarrastarr

Cooking Level: Intermediate

Home Town: Dobbs Ferry, New York, USA

Living In: New York, New York, USA

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Reviewed: Aug. 19, 2007

this was a big hit at my greek-themed dinner party. In step two, I separated the eggs first. I whipped the whites by themselves. I added the yolks to the semolina mixture, then the vanilla, then the whites. I used about 7-8 phyllo sheets for the top and bottom layers. I didn't pour the entire pan over the sugar water...was a little freaked out that it would be runny. I also took a knife and ran along the edges of the pan (and poked a few holes in the top)which let some steam out and the sugar water could flow into in.

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WSBLEND

Cooking Level: Expert

Home Town: Clearwater, Florida, USA

Living In: Longwood, Florida, USA

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Reviewed: Nov. 6, 2006

delicious! i wouldn't change a thing. thanks gapgirl!

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cupcakedelite

Cooking Level: Intermediate

Home Town: Toronto, Ontario, Canada

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Reviewed: Oct. 24, 2006

This tasted delicious, but I must have done something a little wrong because the top crust was soggy and not crispy. Didn't have quite the same texture and consistency as the one from the Greek bakery, but it was very yummy. My friends, who have never had this before and so had nothing to compare it to, really loved it.

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SJRJA

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Reviewed: Jul. 7, 2006

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!

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Jen

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Reviewed: Apr. 9, 2006

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!

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TalianMom

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Reviewed: Mar. 25, 2006

My friends adored this recipe. Try it out, it isn't as hard as it looks!

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Kara

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Reviewed: Oct. 12, 2005

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!

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Erin Kueneman

Cooking Level: Intermediate

Home Town: Boise, Idaho, USA

Living In: Star, Idaho, USA

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Reviewed: Sep. 16, 2005

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.

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KANDEEAPPLE

Cooking Level: Intermediate

Living In: Warren, Ohio, USA

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Reviewed: Jul. 6, 2005

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.

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SUNLILIES

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Reviewed: May 22, 2005

EASY TO MAKE AND TASTED GOOD

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IKAPIA17

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Reviewed: Apr. 30, 2005

I adored this desert as a child - having eaten it often in the Greek neighborhood in Chicago. I've never had a recipe to attempt to make it - this is wonderful!!! Fabulous and a trip for my taste buds down memory lane!

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