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My son made a delicious Galaktoboureko this week. He didn't use a set recipe. He more or less read about 5 recipes and then just used them to guide him to this wonderful Greek dessert.

One thing I do know is that he could not find Semolina so he substituted Cake Flour.

Here is a standard Galaktoboureko Recipe:


  • 6 cups whole milk

  • 1 cup semolina flour

  • 3 ½ tablespoons cornstarch

  • 1 cup white sugar

  • ¼ teaspoon salt

  • 6 eggs

  • ½ cup white sugar

  • 1 teaspoon vanilla extract

  • ¾ cup butter, melted

  • 12 sheets phyllo dough

  • 1 cup water

  • 1 cup white sugar


  • Step 1Pour milk into a large saucepan, and bring to a boil over medium heat. In a medium bowl, whisk together the semolina, cornstarch, 1 cup sugar and salt so there are no cornstarch clumps. When milk comes to a boil, gradually add the semolina mixture, stirring constantly with a wooden spoon. Cook, stirring constantly until the mixture thickens and comes to a full boil. Remove from heat, and set aside. Keep warm.

  • Step 2In a large bowl, beat eggs with an electric mixer at high speed. Add 1/2 cup of sugar, and whip until thick and pale, about 10 minutes. Stir in vanilla.

  • Step 3Fold the whipped eggs into the hot semolina mixture. Partially cover the pan, and set aside to cool.

  • Step 4Preheat the oven to 350 degrees F (175 degrees C).

  • Step 5Butter a 9x13 inch baking dish, and layer 7 sheets of phyllo into the pan, brushing each one with butter as you lay it in. Pour the custard into the pan over the phyllo, and cover with the remaining 5 sheets of phyllo, brushing each sheet with butter as you lay it down.

  • Step 6Bake for 40 to 45 minutes in the preheated oven, until the top crust is crisp and the custard filling has set. In a small saucepan, stir together the remaining cup of sugar and water. Bring to a boil. When the Galaktoboureko comes out of the oven, spoon the hot sugar syrup over the top, particularly the edges. Cool completely before cutting and serving. Store in the refrigerator.


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