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“This recipe was entrusted to me by my Friend Liv's Greek Grandmother. It's a little tricky to make but very worth it in the end”
1hr 10mins
24 bars

Ingredients Nutrition


  1. In a deep saucepan, heat milk and semolina, stirring constantly until it reaches the boiling point.
  2. Remove from heat; cool 5 minutes.
  3. In a bowl, beat eggs and sugar until fluffy.
  4. Add the semolina mixture.
  5. Add 1/2-cup of the melted butter and lemon rind; blend well.
  6. Place 8 phyllo sheets in a buttered 13 x 9-inch baking pan, BRUSHING EACH sheet generously with melted butter.
  7. Allow phyllo to extend up sides of pan.
  8. Spread filling evenly over phyllo; fold overhanging phyllo over the filling and brush with butter.
  9. Cover with 8 buttered phyllo sheets, which have been trimmed to fit pan.
  10. With a sharp knife, score only through the top phyllo layers making 4 equal rows, lengthwise.
  11. Sprinkle a few drops of cold water over top.
  12. Bake at 350 degrees Fahrenheit for 45 minutes.
  13. Drizzle cold syrup over hot pastry.
  14. Return to oven for 5 minutes.
  15. Let stand 2 hours before serving.
  16. Cut into diamonds or squares.
  17. Galaktoboureko is best served the day it is made. Refrigerate any leftovers. This tends to get a bit soggy after a couple days.

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