🍊 Galaktoboureko with orange syrup

Name: Galaktoboureko with orange syrup
Total time: 90 min
Yield: 12
Cuisine: Greece
Ingredients: 8 sheets phyllo pastry; 750 ml milk; 120 g fine semolina; 3 eggs; 100 g sugar (custard); 100 g butter, melted; Syrup: 300 g sugar, 200 ml water, 100 ml orange juice, peel of 1 orange; 1 cinnamon stick, plus ground cinnamon to dust

Origin: Greece

428kcal

per serving · 150 g

285kcal

per 100 g

8 gProtein5 g / 100 g

16 gFat11 g / 100 g

63 gCarbs42 g / 100 g

This version of galaktoboureko pairs the classic semolina custard and buttered phyllo with a syrup scented with orange and a pinch of cinnamon. The baked pie is soaked while hot, giving a crisp, fragrant top and a soft, creamy centre. Squares are served at room temperature, sometimes with a little extra cinnamon dusted over.

Diets

✓

Vegetarianno meat or fish in a typical recipe

✓

No pork

Not veganbecause of: semolina custard, butter

Contains glutenbecause of: phyllo pastry, semolina custard

Contains dairybecause of: semolina custard, butter

Not keto42 g carbs per 100 g

Allergens

Contains (in a typical recipe):

⚠ Gluten ⚠ Eggs ⚠ Milk

What it is made of

phyllo pastrysemolina custardcinnamonorange syrupbutter

Recipe

12 servings90 min

Ingredients

8 sheets phyllo pastry
750 ml milk
120 g fine semolina
3 eggs
100 g sugar (custard)
100 g butter, melted
Syrup: 300 g sugar, 200 ml water, 100 ml orange juice, peel of 1 orange
1 cinnamon stick, plus ground cinnamon to dust

Method

Boil the syrup ingredients with the cinnamon stick for 5 minutes, then let cool.
Heat the milk, whisk in the semolina and sugar and cook until thick; cool slightly and beat in the eggs.
Layer 4 buttered phyllo sheets in a dish, spread the custard, and cover with the remaining buttered sheets.
Score the top and bake at 180 °C for 45 minutes until golden.
Pour the cold orange syrup over the hot pie, rest for 1 hour, then dust with cinnamon and cut.

How to make it lighter

Keep pieces small — 12 squares from the tray — and enjoy one with coffee.
Brush the phyllo lightly; 1 tbsp butter is about 100 kcal.
Pour on only half the syrup; the orange and cinnamon carry the flavour.

History

Galaktoboureko belongs to the family of filled phyllo pies found across Greece and the former Ottoman world. Flavouring the syrup with orange peel or juice and cinnamon is a common regional and household variation rather than a separate dish. It is sold this way in many Greek pastry shops today.

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Similar dishes

Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →