The Best Traditional Galaktoboureko Recipe – Greek Custard Pie (Video)

Directions

• Preparation
  
  Begin by preparing the syrup so it has time to cool completely. In a small saucepan, bring 2 cups of water to a boil. Once boiling, add 2 cups of sugar and stir until fully dissolved. Add the grated orange zest and simmer for one minute. Remove the syrup from heat and set it aside to cool completely—this is important for optimal absorption later.
  In a large mixing bowl, beat 4 eggs with 200 g of sugar until the mixture becomes pale and fluffy. Optionally, add vanilla for extra aroma.
• Cooking
  In a separate pot, pour in the milk and heat it until it begins to boil gently. Slowly add the semolina while stirring constantly to avoid lumps. Continue stirring until the mixture thickens into a smooth custard. Remove it from the heat. Gradually mix the custard with the egg mixture and stir in 1 tablespoon of soft butter. Combine everything until smooth and uniform.
  Preheat your oven to 180°C (350°F). Melt the 100 g of butter and keep it nearby with a pastry brush. Butter your baking dish generously. Divide the phyllo sheets into two equal parts. Begin by layering the first half into the dish, one to two sheets at a time, brushing each layer with melted butter. Once half of the phyllo is laid, pour in the prepared custard evenly. Then, continue layering the remaining phyllo sheets on top, again brushing each with butter. Once all sheets are layered, gently tuck in any overhanging edges and butter the top thoroughly. Score the dessert into square portions using a sharp knife—this allows the syrup to seep in more effectively after baking.
• Finishing
  
  Bake the Galaktoboureko for about 45 minutes or until the top turns golden and crisp. After the 30-minute mark, keep an eye on the surface. If it begins to darken too quickly, cover it loosely with aluminum foil to prevent burning. Once baked, remove it from the oven and while still hot, pour the cold syrup evenly over the entire surface. It should sizzle and begin to soak in immediately. Let the dessert rest at room temperature for at least 3 hours. This resting time allows the syrup to fully absorb and soften the lower layers without making them soggy.
• Serving
  
  Galaktoboureko is best served at room temperature or slightly chilled. Its balance of crispy and soft textures makes each bite a delight. You can garnish each piece with a light dusting of powdered sugar or a twist of fresh orange zest for presentation. It pairs wonderfully with Greek coffee or black tea. Refrigerate leftovers in an airtight container for up to 3 days.