Greek Galaktoboureko
A Greek pie of semolina-and-milk custard wrapped in crisp filo pastry and soaked with lemon syrup.
Thick milk and semolina custard is baked between layers of buttered filo pastry. Cold lemon syrup is poured over the pie as soon as it comes out of the oven, then the pie rests so it can absorb the syrup.
Ingredient allergens
Allergen listThere are no verified associations for these ingredients yet.
Alternatives by dietary restriction
Lactose-free milk
For lactose intolerance
It can replace liquid milk in cooking and baking to reduce lactose. It retains milk proteins, so it does not avoid the milk allergen. Choose a variety suited to the recipe and check the label. Also check other allergens and the risk of cross-contact.
Lactose-free milk retains milk proteins. This option does not address milk allergy.
Allergens to consider in this alternative:
- Milk and milk products
Check the label, other allergens and cross-contact. Replacing one ingredient does not remove allergens elsewhere in the recipe; adjustments depend on the culinary use.
Method
- 01
Make the syrup
Put the sugar for the syrup, water and lemon juice in a saucepan. Bring to a boil, then simmer for 6–8 minutes. Remove from the heat and let cool while you prepare and bake the pie.
Ready to continue when: The sugar has dissolved and the syrup is slightly thickened and cool.
8 min - 02
Make the custard
Set aside 125 ml of the milk. Heat the rest with the lemon peel and cinnamon stick; remove it from the heat once hot and leave to infuse. Meanwhile, whisk the egg, egg yolk and sugar for the custard. Stir in the semolina and the reserved 125 ml of milk. Gradually whisk some hot milk into the egg mixture, then pour it back into the saucepan. Cook over medium-low heat, stirring constantly, until thickened, about 15 minutes. Remove the lemon peel and cinnamon, then stir in the vanilla extract and butter for the custard. Let it cool before assembling the pie.
Ready to continue when: The custard is thick, with no visible lumps, and has cooled enough to assemble the pie.
20 min - 03
Assemble the pie
Heat the oven to 180 °C. Melt the butter for the filo pastry and brush a baking dish with it. Layer 7 filo sheets in the dish, brushing each with butter and letting the edges hang over the sides. Pour in the cooled custard and spread it evenly. Fold the overhanging edges over the custard. Cover with the remaining 7 sheets, brushing each with butter. Score the top to mark the portions without cutting through to the filling.
Temperature: 180 °C / 356 °FReady to continue when: The custard is covered by all 14 sheets, and the top is scored into portions.
10 min - 04
Bake and add the syrup
Bake at 180 °C for about 45 minutes, until the top is golden. Take the pie out of the oven and pour the cold syrup evenly over the hot pastry.
Temperature: 180 °C / 356 °FReady to continue when: The top is golden and the cold syrup has been spread over the entire hot surface.
45 min - 05
Rest and serve
Let the pie rest for at least 1 hour so it can absorb the syrup and set. Serve the portions once the filling has firmed up.
Ready to continue when: The syrup has been absorbed and the portions hold their shape when served.
60 min
Ingredients
Sources and review
Content researched, cross-checked and automatically validated. Sources consulted:
- Conservación y Manejo | INOVO: Asociación Española de Industrias de Ovoproductos www.inovo.es/conservacion-manejo-ovoproducto/
- Por qué el Sáhara Occidental es una pieza clave para la seguridad alimentaria mundial doi.org/10.64628/aao.swhdr6qsf
- SEGURIDAD ALIMENTARIA INFORME DE AESAN - IDELABINGENIERIA idelabingenieria.com/seguridad-alimentaria-informe-de-aesan-sobre-el-tratamiento-termico-de-…
- Combinaciones tiempo-temperatura para el cocinado seguro de los alimentos - ELIKA www.elika.eus/es/combinaciones-tiempo-temperatura-para-el-cocinado-seguro-de-los-alimentos/
- Alimentos elaborados con huevo y ovoproductos en restauración higieneambiental.com/huevo-y-ovoproductos-en-restauracion
- Temperatura y tiempo | Aizea aizea.es/sistema-appcc/temperatura-y-tiempo-nuestros-aliados-frente-a-las-bacterias-patogena…
- - YouTube www.youtube.com/watch?v=ivdMjqXROUc
- Galaktoboureko, corona de Navidad - Bake-Street.com bake-street.com/galaktoboureko-corona-de-navidad/
- Galaktoboureko o pastel de leche griego. {Receta griega} - Cook the cake www.cookthecake.com/2015/10/greek-custard-pie.html
- Galaktoboureko - Receta griega auténtica | Lauer House lauerhouse.gr/es/greek-specialities/galaktoboureko
- RECETA GALAKTOBOUREKO – Las delicias de Ariadna lasdeliciasdeariadna.wordpress.com/2019/05/03/receta-galaktoboureko/
- Galaktoboureko - Wikipedia, la enciclopedia libre es.wikipedia.org/wiki/Galaktoboureko
- Galaktoboureko o pastel de leche griego. {Receta griega} - facilisimo.com facilisimo.com/cocina/galaktoboureko-o-pastel-de-leche-griego-receta-griega_1880433.html
- Comoju: Galaktoboureko (Pastel de Leche Griego) www.comoju.es/2023/11/galaktoboureko-pastel-de-leche-griego.html
- Les receptes del Miquel: Galaktoboureko o Pastel de Leche lesreceptesdelmiquel.blogspot.com/2013/01/galaktoboureko-o-pastel-de-leche.html
- Galaktoboureko: origen, ingredientes y alérgenos www.menuella.com/es/food-wiki/galaktoboureko
- Sucreries Passions: Galaktoboureko, un viaje dulce a Grecia con el reto Reposteras por Europa sucreriespassions.blogspot.com/2015/10/galaktoboureko-un-viaje-dulce-grecia.html
State: Published after documentary validation; no “Tested” label is shown.