We are independent & ad-supported. We may earn a commission for purchases made through our links.
Advertiser Disclosure
Our website is an independent, advertising-supported platform. We provide our content free of charge to our readers, and to keep it that way, we rely on revenue generated through advertisements and affiliate partnerships. This means that when you click on certain links on our site and make a purchase, we may earn a commission. Learn more.
How We Make Money
We sustain our operations through affiliate commissions and advertising. If you click on an affiliate link and make a purchase, we may receive a commission from the merchant at no additional cost to you. We also display advertisements on our website, which help generate revenue to support our work and keep our content free for readers. Our editorial team operates independently of our advertising and affiliate partnerships to ensure that our content remains unbiased and focused on providing you with the best information and recommendations based on thorough research and honest evaluations. To remain transparent, we’ve provided a list of our current affiliate partners here.

What Is Galaktoboureko?

By C.B. Fox
Updated May 16, 2024
Our promise to you
DelightedCooking is dedicated to creating trustworthy, high-quality content that always prioritizes transparency, integrity, and inclusivity above all else. Our ensure that our content creation and review process includes rigorous fact-checking, evidence-based, and continual updates to ensure accuracy and reliability.

Our Promise to you

Founded in 2002, our company has been a trusted resource for readers seeking informative and engaging content. Our dedication to quality remains unwavering—and will never change. We follow a strict editorial policy, ensuring that our content is authored by highly qualified professionals and edited by subject matter experts. This guarantees that everything we publish is objective, accurate, and trustworthy.

Over the years, we've refined our approach to cover a wide range of topics, providing readers with reliable and practical advice to enhance their knowledge and skills. That's why millions of readers turn to us each year. Join us in celebrating the joy of learning, guided by standards you can trust.

Editorial Standards

At DelightedCooking, we are committed to creating content that you can trust. Our editorial process is designed to ensure that every piece of content we publish is accurate, reliable, and informative.

Our team of experienced writers and editors follows a strict set of guidelines to ensure the highest quality content. We conduct thorough research, fact-check all information, and rely on credible sources to back up our claims. Our content is reviewed by subject-matter experts to ensure accuracy and clarity.

We believe in transparency and maintain editorial independence from our advertisers. Our team does not receive direct compensation from advertisers, allowing us to create unbiased content that prioritizes your interests.

Galaktoboureko is a type of dessert that comes from Greece. It is made from custard that is layered between sheets of phyllo pastry. This dish differs from similar desserts in that it is assembled before the ingredients are fully cooked and baked so that the custard and the pastry finish cooking at the same time. The name for this dessert comes from the Greek word gala, which means milk, and the Turkish word bourek, which means pastry. A simple dish to assemble, galaktoboureko is popular in Greece and in other parts of the world, especially in regions where Greek immigrants have settled.

The basis for galaktoboureko is a custard made from milk, sugar, eggs, semolina, butter, and vanilla. In order to make the custard, the milk is heated until it boils. The semolina, which is a course wheat flour, is then stirred in. Once the milk and flour have cooled slightly, the eggs and sugar are added, and the custard is cooked over low heat until it thickens slightly. Butter and vanilla are then stirred in to add richness and flavor to the custard.

In order to assemble galaktoboureko, the thickened custard is layered between sheets of phyllo. This pastry is made from multiple layers of dough that have been rolled out until they are extremely thin. When it's baking, the phyllo is able to puff up and become crispy because of all the air pockets between the sheets of dough. Galaktoboureko can also be made by placing a layer of custard between two layers of phyllo or by placing the custard on top of the phyllo and then rolling it, wrapping the filling within the pastry.

Once assembled, galaktoboureko is baked in order to cook the phyllo and finish cooking the custard. The dish is allowed to bake at a medium heat for about 45 minutes, after which the phyllo will be golden and crispy. After the dish is baked, it can be topped with a simple syrup made from sugar and water. Typically, the syrup is flavored with orange or lemon juice and peels, adding tartness to this sweet dessert.

Once made, galaktoboureko is best eaten on the same day. The custard will, after a couple of hours, make the phyllo dough soggy. Though there is nothing wrong with the dish at this point, it is better when the pastry is crispy and the dish still warm.

DelightedCooking is dedicated to providing accurate and trustworthy information. We carefully select reputable sources and employ a rigorous fact-checking process to maintain the highest standards. To learn more about our commitment to accuracy, read our editorial process.
Discussion Comments
DelightedCooking, in your inbox

Our latest articles, guides, and more, delivered daily.

DelightedCooking, in your inbox

Our latest articles, guides, and more, delivered daily.