clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Galaktoboureko – Honeyd Greek Filo Custard

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews
  • Author: Bake to the roots
  • Prep Time: 40
  • Cook Time: 65
  • Total Time: 165



For the cake

  • 2 cups (480ml) milk
  • 1/2 cup (100g) sugar
  • 1/4 cup (40g) semolina
  • 1 tbsp. butter
  • 1/2 cup (120g) butter, melted
  • 3 eggs
  • 1 tsp. lemon zest
  • 1 tbsp. lemon juice
  • 1/4 tsp. vanilla extract
  • 30 (12×12 inch) sheets of filo/yufka dough

For the honey syrup

  • 1 cup (200g) sugar
  • 1/4 cup (85g) honey
  • 3/4 cup (160ml) water
  • 2 tbsp. lemon juice
  • 1 tsp. lemon zest


  1. Start with the custard: In a medium saucepan heat the milk over low heat until bubble start forming on the surface. Add sugar, semolina and the tablespoon butter. Continue to cook over low heat, stirring constantly until the mixture thickens slightly – takes about 5 minutes.
  2. In a separate bowl beat the eggs and mix with 1 cup of the semolina mixture. Pour mix into the saucepan and whisk constantly for another 3-5 minutes. Remove from heat and whisk in the lemon zest, lemon juice and vanilla extract until combined. Set aside.
  3. Preheat the oven to 350˚F (175°C). Meld the butter. Cut 10 of the filo dough sheets into the shape of the tin you are using (that can bei either a round tin or a square or rectangular tin with 8 inches). Place underneath the pile of normal sized filo dough sheets. Cover with a slighly damp towel to keem them from becoming dry and brittle. Lay down one sheet of filo dough at a time on a flat, clean surface and brush with the melted butter. Lay the sheets in the cake pan so that the ends hang over the edge of the pan on all sides. Use the pastry brush to gently brush the filo dough sheet against the sides of the cake tin. Repeat with another layer of rectangular filo, but place it so that the edges hang off the bare side of the pan, creating a criss-cross. Repeat this with 20 sheets of filo so that the edge of the pan is covered with filo hanging off of it and you cannot see any bare edge.
  4. Whisk the custard to loosen it up a bit and pour it into the cake pan. Fold the filo that’s been hanging over the edges over the custard mixture. Be careful not to submerge it in the custard. You want it to lay relatively flat over the custard mixture, encasing it. Lightly brush the top with butter. Brush the cutted filo dough sheets with butter and place them on top of the folded sheets. Tuck the edges down into the pan with a spatula. Cut four small vent holes in the surface, so air can get out during baking. Prevents the filo dough from rising up too much. Bake for 55-65 minutes or intil the filo is golden brown.
  5. While the cake is baking, prepare the syrup. In a saucepan bring sugar, honey, water, lemon juice and lemon zest to a boil. Reduce heat and let simmer for 5 minutes. Remove from heat and let cool down. Once the custard is finished baking, take out of the oven and pour the syrup on top of the galaktoboureko. Let soak in for 1 hour, then slice and serve.


  • Enjoy baking!


  • Serving Size: 12