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Greek Custard Filo Pie

Featured in Sweet Treats and Baked Delights.

Imagine a dessert that's basically edible poetry - layers of crispy, buttery pastry hiding a cloud-like custard, all drenched in a magical honey syrup. This isn't just a dessert, it's a culinary journey to Greece that'll make your taste buds do a happy dance. Looks fancy, tastes incredible, and totally worth every minute of preparation!
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Updated on Mon, 14 Apr 2025 18:39:06 GMT
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Greek Custard Filo Pie | homedeliciousrecipes.com

Imagine a dessert that tells a story of tradition, patience, and pure culinary magic—layers of crispy filo pastry embracing a silky semolina custard, all bathed in a fragrant honey lemon syrup. This isn't just a dessert; it's a journey through Greek culinary heritage.

My first encounter with Galaktoboureko was during a family gathering. The moment it was unveiled, conversation stopped—everyone was captivated by its golden, glistening beauty.

Gathering Your Flavor Champions

  • Filo pastry
  • Whole milk
  • Semolina
  • Eggs
  • Butter
  • Honey
  • Lemon
  • Vanilla

Ingredient selection is an art. Take your time choosing each component—quality makes all the difference.

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Easy Greek Custard Filo Pie Recipe | homedeliciousrecipes.com

The Art of Preparation

Creating this dessert is a two day labor of love. Start by crafting a silky custard, then layer delicate filo with precision. The magic is in the details—each brushstroke of butter, each careful fold.

Cooking to Perfection

The key is patience and technique. Whip eggs to airy perfection, fold carefully, and layer filo with gentle hands. Watch for that golden moment when pastry transforms to crispy perfection.

My grandmother always said cooking is about love—and this Galaktoboureko is love layered between sheets of filo, a testament to generations of culinary tradition.

Serving Suggestions Beyond the Plate

  • Dust with cinnamon
  • Add vanilla ice cream
  • Garnish with fresh berries
  • Serve slightly chilled
  • Pair with strong coffee

Recipe Variations Make It Your Own

  • Flavor Twist: Add orange blossom water
  • Lighter Version: Reduce sugar slightly
  • Garnish Experiment: Try different toppings
  • Texture Play: Adjust custard consistency
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Greek Custard Filo Pie Recipe | homedeliciousrecipes.com

Storage Wisdom

  • Refrigerate for up to 3 days
  • Best within first 48 hours
  • Cover carefully
  • Serve chilled or at room temperature

Cooking is about creating moments, about transforming simple ingredients into memories. This Galaktoboureko is more than a recipe—it's a celebration of culture, patience, and the magic of baking.

Close your eyes, take a bite, and let the flavors of Greece unfold.

Frequently Asked Questions

→ What is Galaktoboureko?
It's a traditional Greek dessert featuring a custard filling made with semolina, nestled between layers of crispy filo pastry and soaked in a sweet syrup.
→ Can I make this ahead of time?
Absolutely! It actually tastes even better after sitting for a few hours. You can make it a day in advance and store it in the refrigerator.
→ What if I can't find fine semolina?
Fine semolina is crucial for the authentic texture. If you can't find it, check specialty or international grocery stores, or look for it online.
→ How do I keep the filo crispy?
The key is generous butter between layers and pouring cold syrup over hot pastry. This creates that signature crisp texture.
→ Can I freeze Galaktoboureko?
Yes! You can freeze it for up to a month. Thaw in the refrigerator and bring to room temperature before serving.

Traditional Greek Dessert Masterpiece

A heavenly Greek dessert with layers of golden, buttery filo and creamy custard, soaked in a fragrant honey syrup that'll transport you straight to the Mediterranean.

Prep Time
60 Minutes
Cook Time
90 Minutes
Total Time
150 Minutes

Category: Desserts & Baking

Difficulty: Difficult

Cuisine: Greek

Yield: 12 Servings (1 large filo pie)

Dietary: Vegetarian

Ingredients

→ Syrup

01 335g water
02 575g granulated sugar
03 55g honey
04 1 lemon, peeled using a vegetable peeler
05 1 cinnamon stick
06 1 tsp lemon juice

→ Semolina Custard

07 240g finely ground semolina
08 48g corn flour (corn starch)
09 315g caster sugar, divided
10 1500g (1.5 litres) whole milk
11 1000g (1 litre) heavy cream
12 60g unsalted butter
13 2 tsp vanilla extract
14 5 large eggs (about 55g each)

→ Pastry

15 375g filo pastry
16 125g clarified butter, melted

Instructions

Step 01

Combine water, sugar, honey, lemon peel, cinnamon stick, and lemon juice in a large pot. Bring to a boil over medium-high heat, then reduce to medium and simmer for 5 minutes. Remove from heat, take out the cinnamon stick and lemon peel with tongs, and let cool completely at room temperature.

Step 02

In a small bowl, whisk together the semolina and corn starch until well combined. In a large non-stick pot, combine 160g of the sugar with the milk, cream, and butter. Heat on medium without stirring until small bubbles form around the edges.

Step 03

Once bubbles appear, gradually add the semolina mixture 2-3 tablespoons at a time, whisking continuously. The mixture will thicken quickly. Continue whisking for 5 minutes after all the semolina is incorporated. Turn off the heat and let the mixture cool to room temperature (about 30 minutes).

Step 04

In a large mixing bowl, beat the eggs, vanilla extract, and remaining sugar on high speed for 5-6 minutes until thick and pale.

Step 05

Once the semolina mixture has cooled to room temperature, gently fold in half of the whipped egg mixture using circular motions. Then fold in the remaining egg mixture until fully incorporated.

Step 06

Preheat the oven to 160°C (320°F) fan-forced or 180°C (355°F) conventional. Brush a 22x33cm (9x13-inch) baking dish with melted butter, ensuring the sides are well-coated.

Step 07

Place one sheet of filo in the bottom of the dish and drizzle with butter. Add a second sheet, letting it hang over the sides. Drizzle with butter. Continue layering three more sheets on the bottom, drizzling each with butter. You should have 5 sheets on the bottom in total.

Step 08

Pour the custard filling into the prepared pastry-lined dish. Spread it evenly with an offset spatula, ensuring it reaches all corners of the dish.

Step 09

Fold the overhanging pastry over the custard and drizzle with butter. Add 6 more sheets of filo on top, drizzling each layer with butter. Be generous with butter on the final layer to ensure a golden finish.

Step 10

Using a sharp knife, score the top pastry into 12 pieces (3x4 grid). Place in the middle rack of your preheated oven and bake for 90 minutes, until the pastry is a deep golden color.

Step 11

Immediately after removing the hot Galaktoboureko from the oven, pour the completely cooled syrup over the entire pastry. Allow to rest for at least 30 minutes before serving, or refrigerate for a couple of hours for a firmer texture.

Notes

  1. Use only fine ground semolina for authentic results
  2. Pouring cold syrup over hot pastry is crucial for texture
  3. Can be served warm, at room temperature, or chilled

Tools You'll Need

  • Large pot
  • Non-stick pot
  • Mixing bowls
  • Whisk
  • 22x33cm baking dish
  • Offset spatula
  • Baking tray

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Contains dairy
  • Contains eggs
  • Contains gluten

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 520
  • Total Fat: 30 g
  • Total Carbohydrate: 55 g
  • Protein: 10 g