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3.73 from 76 votes

Best Galaktoboureko Recipe Syrupy Custard Pie With Filo

Soft and fluffy semolina custard, wrapped inside layers of crispy filo, all covered in a nicely thickened syrup!
Prep Time25 mins
Cook Time1 hr 5 mins
Course: Dessert
Cuisine: Greek
Keyword: custard, filo, Oven baked
Servings: 16 pieces
Calories: 540kcal


For The Syrup:

  • 800 grams (4 cups) sugar
  • 500 ml water
  • 1 orange peel
  • 1 tablespoon lemon juice fresh
  • 1 stick of cinnamon

For The Custard Filling:

  • 1 liter milk
  • 200 grams (1 cup) sugar
  • 1 teaspoon vanilla extract
  • 1 lemon zested
  • 5 medium-sized eggs
  • 50 grams (5 tablespoons) rice flour
  • 100 grams (10 tablespoons) fine semolina (not flour) for best results, you may want to try one of these Greek labels: Misko, or Melissa
  • 50 grams (4 tablespoons) butter

For The Pie:

  • 220 grams (2 sticks) butter melted
  • 1 package (450 grams) filo pastry sheets unfreeze in the fridge overnight


Make The Syrup:

  • The syrup needs to be cool at room temperature when added to the pie. So you make the syrup first and set it aside to cool while you make the pie.
  • Add all of the ingredients for the syrup to a saucepan. Don't use one that's too wide as sugar tends to sit on the sides.
  • Bring to a boil over high heat. Then turn heat to medium-low and simmer for about 6-7 minutes until syrup thickens. Do not stir the syrup let the sugar dissolve on its own. Turn the heat off and set the saucepan aside.

Make The Custard Filling:

  • Add the milk, sugar, vanilla extract, and lemon zest in a cooking pot and heat over medium-high heat.
  • In a small bowl beat the eggs with a hand whisk. Mix in the rice flour. Place the bowl to sit on a dampened sponge cloth next to the cooking pot (this will help keep the bowl in place while stirring on the next step).
  • Once the milk starts to get steamy hot, just before boiling point, turn the heat off. With a ladle, take spoonfuls of the hot milk and start pouring it, threadlike, into the eggs while whisking the eggs constantly with a hand whisk. Do this, until ⅔ of the hot milk is incorporated into the eggs. Then transfer the egg-milk mixture back into the cooking pot.
  • Turn the heat back on to medium. Start adding the semolina in batches while stirring with the hand whisk. Once the cream starts to bubble stir constantly and cook for 2 minutes more. Turn the heat off and set the pot aside.
  • Stir in the butter.

For The Pie:

  • Preheat oven to 170°C/ 338°F.
  • Lay open the stack of phyllo on your working surface. And cover it with a tea towel so it won't air-dry.
  • Grease a 12-inch (31 cm) round baking pan with some of the melted butter.
  • Take one filo sheet and place it in the pan so it covers its bottom. Half of the filo will be hanging out of the pan. This is going to be used to cover the cream on top.
  • Add 7 more filo sheets in the same way all around to create the pie base. Grease each filo sheet lightly with butter using a pastry brush.
  • Add the cream and spread it evenly with a spoon.
  • Take the remaining phyllo sheets and place them on top of the cream again greasing each one with butter. Once you have used up all of the sheets start to overlap the filo edges over the pie giving a ruffled look. Drizzle with butter after overlapping each filo. As well as the top of the pie once finished. Butter is very important to help the filo cook properly. If by any chance you run out of butter melt a bit more or use some vegetable oil like sunflower or corn oil.
  • Scar the top of the pie to 16 pizza-like pieces. Or if you would like smaller portions, cut to smaller squared pieces.
  • Bake for about 50 minutes. The pie should get a deep golden color and look very crispy on top. It should also move inside the pan when you shake it. This means it has properly baked at the bottom as well. If the pie reaches the desired color before the time is up, then turn the heat to 150°C / 302°F and keep baking.
  • Once the pie is baked, remove it from the oven and add the cooled syrup on top with a ladle.
  • Let the pie sit for 30 minutes before cutting and serving. Or let it cool down to room temperature and refrigerate for 6 hours to enjoy it cold. You may serve with some ground cinnamon, or whipping cream, or vanilla ice cream on top!


Serving: 1serving | Calories: 540kcal | Carbohydrates: 88g | Protein: 7g | Fat: 19g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 94mg | Sodium: 305mg | Potassium: 145mg | Fiber: 1g | Sugar: 66g | Vitamin A: 601IU | Vitamin C: 1mg | Calcium: 90mg | Iron: 1mg