Across Greece, few desserts feel as festive as galaktoboureko. Its creamy custard, crisp phyllo, and fragrant syrup have accompanied family gatherings for generations. Traditionally served on Sundays and celebrations, it has also become a beloved treat on the Christmas table, symbolising generosity, abundance, and the joy of welcoming loved ones home, which perfectly reflects the spirit of the holidays. 

This Christmas, we invite you to recreate this timeless dessert at home — soft, aromatic, and wrapped in “golden” layers. 

Ingredients 

For the cream 

• 350g cow milk 
• 350g sheep milk 
• 350g cream 35% 
• 2 eggs 
• 2 egg yolks 
• 200g sugar 
• 170g semolina 
• 100g fresh butter 
• 1g vanilla 
• 5g orange zest 

For the phyllo 

• 200g phyllo pastry 
• 100g melted butter 
• 5g cinnamon 

For the syrup 

Bring to the boil for 3 minutes. 

Preparation 

Syrup

Bring all syrup ingredients to the boil and simmer for 3 minutes. Set aside to cool. 

Cream

• Bring all the milk, half the sugar, vanilla, and a pinch of salt to a boil. 

• Add the semolina and mix until the cream thickens. 

• Add the butter. 

• In a separate bowl, beat the eggs with the remaining sugar. 

• Slowly add the egg mixture into the semolina mixture while stirring. 

• Add the orange zest and mix until smooth and fragrant. 

Assemble

• Butter your baking tray. 

• Lay the phyllo sheets inside, brushing each layer with melted butter and sprinkling a touch of cinnamon. 

• Pour the warm cream over the phyllo. 
• Bake at 180°C for 50 minutes until golden. 

Final step

Add the cold syrup over the hot galaktoboureko so the phyllo stays crisp. 

Prepare it this Christmas, share it with people you love, and bring a piece of Greek festive heritage to your home. 

Try it at home and see that it’s easier than you think.