If you thought nothing could beat the irresistible baklava with its crunchy layers and sinful honey syrup, wait until you discover galaktoboureko. This traditional Greek dessert, often overshadowed by its famous cousin, nevertheless deserves its time in the spotlight: a golden filo pastry, a melting centre of vanilla-scented semolina and a fragrant syrup that drips from every bite. Crunchy, melting, sweet and deliciously comforting all at once, galaktoboureko is happiness made cake.

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Galaktoboureko: the hidden treasure of Greek pastry

A dessert with Byzantine origins

Galaktoboureko comes from old. Its origins date back to the Byzantine era, when palace kitchens blended Greek, Ottoman and Middle Eastern influences. The word itself is a mix of ancient Greek (gala, meaning milk) and Turkish (börek, meaning a pastry preparation). In other words: milk layered pastry. But don’t let its unassuming name fool you – this a bomb of sweetness and comfort.

A hit at the family table

In Greece, galaktoboureko is often prepared for Easter, family celebrations or major Orthodox celebrations. It’s the dessert for special occasions, the one that’s placed at the centre of the table to be admired, surrounded by spirited discussions, strong coffee and laughter. Each region has its own version: some add cinnamon, others orange blossom, and some experienced grandmothers will even slip a hint of orange or masticha (Chios resin) into the cream.

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Galaktoboureko recipe (serves 6 to 8)

Ingredients

For the cream:

  • 1 litre whole milk,
  • 120 g fine semolina,
  • 100 g sugar,
  • 3 eggs,
  • 1 vanilla pod or 1 tsp vanilla extract,
  • the zest of one organic lemon,
  • 50 g butter.

For the structure:

  • 250 g filo pastry sheets (about 10 to 12 sheets),
  • 100 g melted butter.

For the syrup:

  • 200 g sugar,
  • 200 ml water,
  • half a lemon, juiced,
  • one small cinnamon stick (optional),
  • 1 tbsp honey or orange blossom water (optional).

Preparation

Step 1: prepare the cream

  1. In a saucepan, heat the milk with the sugar, lemon zest and vanilla.
  2. Add the semolina in a thin pour, stirring to avoid lumps
  3. Leave to thicken over a low heat for 5 to 8 minutes.
  4. Remove from the heat and add the eggs one by one, stirring briskly.
  5. Add the butter and mix well. The cream should be smooth and slightly thick. Set aside to cool.

Step 2: assemble the dessert

  1. Preheat your oven to 180 °C (gas 6).
  2. Butter a rectangular dish (approx. 30×20 cm).
  3. Lay 6 overlapping filo sheets with a coating of melted butter between each sheet. Leave some overhang above the sides.
  4. Pour in the warm cream.
  5. Cover with the remaining 5 or 6 sheets, also buttered, then fold in the edges.
  6. Carefully cut the top into squares or diamonds with a sharp knife.
  7. Place in the oven for around 45 minutes, until the top is golden brown.

Step 3: prepare the syrup

  1. While it bakes, heat all of the ingredients for the syrup in a saucepan. Leave it to simmer for 5 to 7 minutes, until the syrup thickens.
  2. Remove the cinnamon stick.

Step 4: final touches

  1. As soon as you remove the dish from the oven, pour the hot syrup over the still-warm galaktoboureko.
  2. Set aside to for at least one hour until the syrup is fully absorbed.