1 package phyllo pastry 450 gr
350 gr melted butter
For the custard cream
140 gr fine semolina
1 liter milk
4 eggs
120 gr granulated sugar
50 gr butter
1 lemon zest
2 tbsp vanilla extract
For the syrup
650 ml water
400 gr granulated sugar
Lemon peels
1 cinnamon stick
2 tbsp honey


1.Prepare the syrup
2.Bring the sugar, water, cinnamon stick and lemon peels to a boil in a small saucepan. Simmer over low heat for 5 minutes until the sugar has dissolved.
3.Remove the pan from the heat and disregard the lemon peels. Add the honey and stir. Leave the syrup aside to cool completely.
4.Prepare the custard cream
5.In a heavy bottomed pan, add milk, vanilla extract, lemon zest and heat in medium temperature.
6.In a bowl add semolina, sugar and eggs. Use an electric mixer or electric hand beater to whisk together. Add attentively part of warm milk and whisk.
7.Fold the two mixtures together into the pot.
8.Turn the heat down to medium heat and whisk constantly until the mixture becomes creamy.
9.Remove the pan from the stove. Using a fork or knife melt the cold butter (50 gr.) over the surface of the custard. Don’t emerge the butter into the custard. Just brush gently and evenly all over the top with the butter and let the heat melt it.
10.Your purpose is to create a buttered layer and keep the custard’s surface from crusting. Let it aside to cool. When you will be ready to pour the custard in the baking pan, you will stir well to incorporate the butter into the mixture.
11.Melt the butter in a saucepan over low to medium heat. Take away any froth you may see on the surface and transfer it carefully into another pot trying to remove any milk residues.
12.Prepare a 30 cm x 40 cm baking pan. Use a cooking brush to butter the bottom and sides of the pan with melted butter.
13.Carefully unroll the phyllo pastry. Using a knife, cut it crosswise and place a kitchen towel over the sheets, so they don’t dry out.
14.Put a big tbsp of custard cream on the top of every phyllo (in the middle of the small side of the pastry). Brush the rest of the phyllo with the melted butter.
15.Fold the phyllo over the filling from the top, and roll down two or three times.
16.Fold in one side of the phyllo and then fold in the other side. Roll the pastry down the rest of the way till you form a small roll. Place the roll in the baking pan.
17.Repeat the same way with every phyllo, until all custard cream is used.
18.Brush the tops and sides of the rolls with melted butter and bake in a preheated oven at 170o Celsius, on the rack just below the middle of the oven for 1 hour and a half, until golden.
19.Remove the pan from the oven and ladle slowly the cold syrup over the pastries, until it is fully absorbed.
20.Let the pastries come to room temperature, and serve after the syrup has been soaked.
21.Store leftover pie in the refrigerator for up to 5 days.


  1. While you melt the butter, you must have in mind to remove any froth you might see on the surface. Additionally, you must place melted butter in a bowl, letting any milk residues in the saucepan.
  2. Prepare your honey syrup ahead. It’s important that the honey syrup is cool when it hits the freshly-baked galaktoboureko.


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