Custard Filled Pastry

Custard Filled Pastry

Favorite Custard Filled Pastry (Galaktoboureko)!
Crispy, golden brown sheet, syrup filled and velvety, fluffy semolina custard.
Phyllo, to wrap the pastry cream and the two together leaving an insurmountable combination of flavors in our palate.
Try this version, you'll like it!

work: 1h:00′ time: 2h:00′ medium:
Custard Filled Pastry

Ingredients(12 servings)

  • 450g (15.9 oz) phyllo pastry
  • 200g (7.1 oz) sour cream
  • 1 lt (2.1 Pt) milk
  • 5 egss
  • 200g (7.1 oz) sugar
  • 180g (6.3 oz) semolina, fine
  • 1 tsp cream of tartar
  • 1 tbsp vanilla essence
  • 150g (5.3 oz) butter


  • 1 lt (2.1 Pt) water
  • 600g (1.3 lbs) sugar
  • juice & zest of a lemon
Boil all ingredients for the syrup together for 5'-8' and leave aside to cool.
Beat the egg whites and cream of tartar with half vanilla in a tight meringue. Put it in the fridge until you make the custard.
In large nonstick skillet, heat the milk, cream and sugar, without boiling. Reduce the heat and slowly add the semolina and remaining vanilla. Stir constantly over medium heat until thickened and the cream begins to boil.
Transfer the pan from the heat. Add the butter, 50 gr (1.8 oz). Mix well to absorb the butter and let it cool.
Cover the surface of the cream, with a transparent film, so that it does not catch crust.
When the cream cools, beat yolks slightly and add to the cream. Mix.
Carefully add little by little the a meringue, stirring constantly from bottom up cyclically. Leave it aside for a while.
Spread half the leaves in a large rectangular baking dish, spreading very well, one by one, with melted butter.
Pour the cream mixture into buttered sheets and spread it to go everywhere around the base of the pan.
Fold, over the cream, any excess phyllo from the pan. Cover, with the remaining cards, also very well buttered and fold the edges down.
Plot gently on the surface into square pieces. Grease the surface of leaves, sprinkle with your hand a few drops of water.
Bake at 180°C (356°F, Gas 4.2) for 1 hour.
When you take the cake out of the oven, pour the cold syrup slowly with a deep spoon, to keep the leaves fluffy and crispy.
Allow to cool completely before serving.
It is best consumed fresh.
Custard Filled Pastry

Author Zambia Sifaki