Preparation Time 30 min
Cooking Time 45 min
Persons 12



Place milk in a saucepan and bring to just below boiling point. Add semolina and whisk continuously with a wooden spoon until it comes to a boil and becomes thick.

In a bowl whisk 6 egg yolks and 3 egg whites with the sugar, the vanilla powder, the sherry or cognac for a while. Remove semolina cream from heat and gradually add the beaten eggs, stirring with wooden spoon continuously. Set aside to cool. Cover with a damp kitchen towel so it does not develop a skin on the surface. Grease a medium sized rectangular or round baking dish with butter. 

Brush a filo sheet with butter and brush top with more butter. Repeat with half of the filo sheets. Pour over semolina custard and smooth top. Fold the filo sheet flaps over the custard and layer the remaining filo sheets, brushing butter on each one. Using a sharp knife cut into square pieces. Bake at 180oC for 45 minutes or until pastry is golden and custard is set.


Meanwhile, combine sugar, water, lemon peel, cinnamon stick and clove in a saucepan and bring to the boil for 7-8 minutes. Remove lemon peel, cinnamon and clove. Add the lemon juice and boil for another 4 minutes. Add 2 teaspoons of thyme honey from Taygetos. Remove galaktoboureko from oven and pour hot syrup over it. Let stand until cool. Cut into pieces and serve.



  • 1.5 kg milk
  • 500 g sugar
  • 150 fine grain semolina
  • 6 egg yolks
  • 3 egg whites
  • 2 teaspoons vanilla
  • 2-3 tablespoons sherry or cognac
  • 500 g filo pastry
  • 250 g milk butter from Messinia for the filo pastry


Syrup ingredients:

  • 600 g sugar
  • 2 glasses of water
  • 1 teaspoon vanilla
  • 1 cinnamon stick
  • whole cloves
  • 1 teaspoon lemon juice
  • the peel from one lemon
  • 2 teaspoons thyme honey from Taygetos