Episode 7 Galaktoboureko

This recipe was featured on “Olga’s Greek Kitchen” aired on Eastlink TV in 2021



1 ¾ C Water

3 ¾ C Sugar

1 Cinnamon Stick

1 Lemon


Peel lemon and cut in half. Add all ingredients (including lemon peel) to a pot and bring to a boil. Once boiling, remove from heat and cool.



2 Liters Milk

2 Egg Yolks (beaten)

1 ½ C Sugar

Zest of 1 Lemon

1 tsp Vanilla

½ C Semolina

½ C Cornstarch

½ C Butter

1 C Melted Butter

1 Pkg Phyllo (thawed)


In a large pot, add milk, turn on low to medium heat to warm. In a medium sized bowl, separate eggs, using only the yolks and beat them. Add ¾ C of sugar to the yolks and mix. Add the lemon zest and vanilla and mix. Add 500 ml of warm milk to the egg mixture and stir until combined. In a small bowl, mix together the semolina and cornstarch, then add to the egg and milk mixture. Stir until combined. Add this mixture to the milk on the stove, turn up the heat and cook, stirring constantly. Once it starts to thicken a bit, add ¾ C of sugar and continue to cook. Once it resembles a thick cream, add ½ C of butter and stir in. Remove from heat, cover and set aside.


In a small bowl, melt 1 C of butter and allow it to cool. Have the thawed phyllo ready. Butter the bottom of a deep baking dish. Put 7 layers of phyllo in the bottom of the pan, buttering between each layer. After 7 layers of phyllo, fill with the cream. Top with 5 layers of phyllo, buttering between each layer. Lightly score the top layer of phyllo. Pour remaining butter on top. Bake at 380 for 1 hour and 10 minutes, then turn up to 400 and bake for 10 more minutes. Remove from the oven and immediately pour the cold syrup on top. Allow to cool, then serve.