Reviewed: May 19, 2012

If you want an easy Greek dessert, make rice pudding. If you want a mind-blowing one, make this. Although time-consuming, it wasn't terribly difficult. I couldn't find semolina flour, so I used all-purpose, which made the custard lumpier than I would have liked, but once it was baked the lumps disappeared. I have sinceread elsewhere that farina can be substituted for the semolina. Aside from using all-purpose flour, the only change I made was adding a little cinnamon to the syrup. It was an excellent addition, giving the syrup a little more oomph. The custard was a little grainier than I expected, but that may have been my own fault, for the way I combined the egg mixture and the flour-milk mixture. Still incredibly delicious, though.

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Reviewer:

Becki67

Cooking Level: Intermediate

Reviewed: Dec. 18, 2011

I halved this recipe and used wonton wrappers since I had no phyllo. Thank you.

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Reviewer:

ashathechef

Cooking Level: Expert

Home Town: Montreal, Quebec, Canada

Reviewed: Oct. 29, 2011

I made the recipe today for the first time and it turned out amazing. It reminded me of the galaktoboureko I get from the Greek Bakery but better. Definitely worth the effort to make. I used a pan that was bigger than the recipe called for so I increased all the ingredients proportionately and it came out great!

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Jeannie

Reviewed: Aug. 28, 2011

Turned out just as good as Greek friend's! They said had better texture...Thanks

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smartcookie

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Cooking Level: Intermediate

Living In: Eau Claire, Wisconsin, USA

Reviewed: Aug. 9, 2011

My favorite greek dessert. its best when its still warm and syrupy.

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Reviewer:

kellymc125

Cooking Level: Expert

Reviewed: Apr. 30, 2011

Just came to Athens Greece to retire from the USA...and just try to pull off an american greek trying to cook authentic greek dishes...well many of yours are winners....and this one is the best of the best...."Can't fool a Greek?....Ya you can! Try this one, and DO NOT CHANGE ANYTHING....

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Reviewer:

Marilyn

Reviewed: Jan. 16, 2011

Save a ton of fat calories and make without a crust. Serve as a custard with the syrup and enjoy!!

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Reviewer:

DianeTampa

Cooking Level: Expert

Home Town: Pittsburgh, Pennsylvania, USA

Living In: Tampa, Florida, USA

Reviewed: Jan. 8, 2011

This was amazing! Used it for a ladies dessert while planning a vacation to Greece this summer. Slight modifications only: I used less than 1/2 of the sugar water mixture because I sprinkled a mixture of cinnamon and icing sugar powder on the top before serving (sprinkle after you've cut it). I used a good quality pizza cutter to cut it. This worked really well. Lots of oouuwwss and auuwwees before and after. My daughter even took some pictures of it. Great success.

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Reviewer:

JANE75

Cooking Level: Expert

Home Town: Toronto, Ontario, Canada

Reviewed: Jan. 7, 2011

I have made a lot of galaktoboureko and this recipe is just about perfect. The only thing I changed was to put some orange zest and cloves into the syrup and I like to boil it about 10 minutes. I also cover the baking dish in phyllo so that it completely encloses the custard but that's a preference of mine. I was mostly looking for a good custard recipe and this one is the best I've found. I think it's the cornstarch that makes the difference. Thanks for sharing, GAPGIRL!

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