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“This is a custard desert from Greece posted for the ZWT II 2006 taken from a little cookbook my late DM purchased at the Local Greek Festival written by members of the local Greek Orthodox Church here.”
2hrs 20mins

Ingredients Nutrition


  1. Custard:
  2. Bring milk to a boil and gradually add farina or cream of wheat, stirring constantly.
  3. Add 1 cube of butter and the sugar while stirring.
  4. Continue to stir so as not to burn on the bottom.
  5. When mixture thickens, remove pan from burner and cool.
  6. Beat eggs well, and slowly add to cooled mixture, stirring while adding, and then add vanilla.
  7. To Assemble, melt remaining butter.
  8. In a 12x18-inch pan, lightly buttered, place one full sheet of phyllo dough and brush with melted butter.
  9. Repeat this process until half of the phyllo dough is used.
  10. Carefully pour the cooled mixture over buttered phyllo layers.
  11. Place remaining phyllo layers over filling, buttering each sheet as before.
  12. Tuck in edges and score.
  13. Bake at 350°F approximately 1 hour.
  14. Custard should be set and top layer should be golden brown.
  15. Syrup:
  16. Put Syrup ingredients in a saucepan and bring mixture to a boil.
  17. Continue to boil until syrup is slightly thickened, about 10 to 15 minutes.
  18. Cool and very slowly pour over warm Galaktoboureko.
  19. After the Galaktoboureko has absorbed all the syrup, cut into squares and serve.

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