weather 14°C / 57°F Rethymno

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  • 300 gr fyllo pastry
  • 4 cups milk
  • 2 eggs + 2 yolks
  • ½ cup butter
  • ½ cup sugar
  • ½ cup + 1 tbs fine semolina
  • 1 ½ cups sugar
  • Lemon zest
  • Lemon zest


Butter a baking dish and spread out half of the fyllo pastry in it, buttering each sheet as you lay it on top of the other. Butter the remaining sheets in the same way and set them aside. If using fresh milk, boil it and then allow it to cool. Beat the eggs in your mixer with the extra yolks and sugar. Transfer the mixture to a saucepan and gradually add the milk and semolina. Simmer gently until the mixture thickens. Remove from the heat and add any remaining butter. Pour the filling into the dish, over the fyllo pastry, and cover with the remaining buttered sheets. Score the pastry, so that the galaktoboureko will cut easily into portions when cooked. Bake in the oven at 190 C for about 15 minutes and then reduce to 160 C and bake for a further 35 minutes. Meanwhile, make the syrup by boiling the water, sugar and lemon zest together. When you remove the galaktoboureko from the oven, immediately pour the syrup (which should have cooled) over it.

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