Galaktompoureko is possibly the king of sweets for many in Greece and the one I prefer the most.   A fabulous semolina cream, rich and consistent, lies in the middle, between thin layers of crispy phyllo which is bathed in syrup.

Syrup added on top

It’s one of my favourite desserts and if I didn’t mind the calories, I could eat this for breakfast, lunch and dinner and not want anything else.

In Greece and Cyprus in the old years they used to say that you are not a worthy housewife if you didn’t know how to make thin phyllo from scratch,  but nowadays it’s much easier to make galaktomboureko or other recipes using phyllo, because you can buy ready made phyllo.

Each phyllo is brushed with local ewes” and goat butter or in case you cannot find any, clarified butter can also be used.   In the middle a semolina pudding flavoured with lemon is added.  The remaining phyllos are layered on top and when the dessert is baked a sugar syrup is added on top.

You can also make individual ones, wrapped in a roll.

The recipe is included in my cookbook Mint, Cinnamon & Blossom Water, Flavours of Cyprus, Kopiaste as well as in my e-cookbook Volume 2.


Kopiaste and Kali Orexi,

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Χωρίς σχόλια on Galaktoboureko

  1. Ο/Η JennDZ_The LeftoverQueen λέει:

    This looks like my kind of dessert Ivy! Yum!

  2. Ο/Η pixen λέει:

    would you believe that I didn’t have the chance to taste it? I heard there’s a well known shop in Athina who made this… and I totally forgotten about it :-(

    Now, I hope to have the guts to try this recipe… I have a stack of Phyllo in my freezer waiting for my command. Wish me luck!


  3. Ο/Η Ivy

    Thanks Jenn,

    Pixen, Good luck. If you make it save it to post next month in my new event Sweet Pies.

  4. Ο/Η Galatopita λέει:

    [...] (I used store bought), milk, eggs and semolina to make the cream and butter. It is similar to galaktompoureko but no phyllo is inserted on the top. Its plainness is what makes it so good. Vanilla flavour is [...]

  5. Ο/Η heni λέει:

    My birthday is around the corner … hitting the big 30 and i have decided to make this dessert (using your recipe) as it was by far the most memorable dessert I enjoyed in all my backpacking throu Greece in my younger days.


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