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Galatobouriko (Greek Custard Pastry)

Galatobouriko is a classic Greek dessert featuring layers of crispy, buttered filo dough filled with a creamy, semolina-based custard. It's baked until golden brown and then drenched in a fragrant citrus-honey syrup, offering a delightful contrast of textures and sweet flavors.
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Course lunch/dinner
Cuisine Mediterranean
Servings 22 people
Calories 6988.2 kcal

Equipment

  • 2 Saucepans One for syrup, one for custard
  • 1 Whisk For custard
  • 1 Baking Pan Rectangular or square
  • 1 Pastry Brush For buttering filo
  • 1 Sharp Knife For cutting pastry before baking

Ingredients
  

Main

  • Syrup: Make first and set aside to cool
  • 1/2 cup sugar
  • 1 cup honey
  • 1 1/2 cups water
  • 2 tablespoons lemon juice
  • 1/4 cup orange juice
  • 1/2 Cup butter
  • 4 1/2 cups milk
  • 1/2 cup farina
  • 6 eggs
  • 1/2 cup sugar
  • 1 tsp. vanilla
  • 1 pound filo dough
  • 1 cup butter melted

Instructions
 

  • Prepare the syrup by combining sugar, honey, water, lemon juice, and orange juice in a saucepan; bring to a boil, then simmer for 5-10 minutes. Remove from heat and let cool completely.
  • In another saucepan, heat milk and 1/2 cup butter until the butter is melted and the milk is warm.
  • Gradually whisk in the farina and cook over medium heat, stirring constantly, until the mixture thickens into a custard.
  • In a separate bowl, whisk the eggs with 1/2 cup sugar and vanilla. Temper the eggs by slowly whisking a small amount of the hot custard into the egg mixture, then pour the tempered eggs back into the saucepan with the remaining custard.
  • Cook, stirring constantly, for another 1-2 minutes until slightly thickened, then remove from heat and let cool slightly.
  • Preheat oven. Brush a baking pan generously with some of the melted butter.
  • Layer half of the filo sheets in the prepared pan, brushing each sheet generously with melted butter.
  • Spread the slightly cooled custard evenly over the filo layers.
  • Layer the remaining filo sheets on top of the custard, brushing each sheet with melted butter.
  • Cut the pastry into squares or diamonds using a sharp knife, then bake until golden brown and puffed. Immediately pour the cooled syrup over the hot pastry and let it soak before serving.

Notes

1. Ensure the syrup is completely cool when you pour it over the hot pastry to achieve the best crispy texture and allow for proper absorption. 2. Keep the filo dough covered with a damp towel while you work to prevent it from drying out and becoming brittle. 3. Cook the custard gently over medium heat, stirring constantly, to prevent scorching and ensure a smooth consistency. Temper the eggs carefully before adding them to the hot milk mixture. 4. Cut the pastry into individual portions before baking for easier slicing and better syrup penetration.