Thank you so much for joining me in the kitchen today! I’m absolutely thrilled to share this Almond Galaktoboureko Custard Slices recipe with you. This luscious twist on the Greek classic infuses silky semolina custard with almond goodness, all wrapped in gorgeously crisp phyllo and doused in citrus syrup. If that doesn’t sound sensational, I don’t know what does! Subscribe below to get more mouth-watering recipes delivered right to your inbox.
Overview of Recipe Content
What this recipe is:
A delicate Greek dessert: layers of golden phyllo filled with semolina custard, almond notes, and sweet syrup—perfect for celebrations, afternoon tea, or whenever you crave something divine.
Why you’ll love it:
- Layers of texture: crisp phyllo, creamy custard, zingy citrus-sugar syrup.
- Silky almond undertones that elevate the classic galaktoboureko.
- Make-ahead friendly and delightfully shareable (20–24 slices).
What it tastes like:
Custard so smooth it’s almost dreamy, touched with citrus brightness and a gentle nutty whisper, all hugged by buttery phyllo.
Health/seasonal benefits:
Comforting yet not overly heavy; citrus keeps it refreshing for spring and summer gatherings.
Ingredients (20–24 slices):
- Custard Filling
- 1 L whole milk
- 125 g fine or durum semolina
- 100 g granulated sugar
- 4 large eggs, beaten
- 1 tsp vanilla extract
- Zest of ½ lemon or orange
- 40 g unsalted butter
- Optional: 50 g almond flour for subtle nutty depth
- Phyllo Shell & Syrup
- 300–400 g phyllo sheets (about 10–12)
- 150 g unsalted butter, melted (for brushing)
- For syrup: 250 g sugar, 200 ml water, slices of lemon/orange, 1 cinnamon stick
Tools needed:
- Baking tray (~30×20 cm)
- Saucepan, whisk, pastry brush, sharp knife
Suggested substitutions/additions:
- Use almond extract if you want more almond flavor.
- Swap half the milk for cream for extra richness.
- Toast sliced almonds on top for extra crunch.
How to Make Almond Galaktoboureko Custard Slices
- Prepare custard:
In a saucepan, heat milk, semolina, sugar, and citrus zest. Whisk gently over medium heat until thickened. Remove from heat, stir in butter, vanilla, and beaten eggs off-heat, then optional almond flour. - Make syrup:
Combine sugar, water, citrus slices, and cinnamon in saucepan. Simmer ~10 min until thick and fragrant. Cool completely. - Assemble dessert:
Preheat oven to 180 °C (350 °F). Brush phyllo sheet with melted butter and layer half in tray. Spread custard evenly. Top with remaining buttered phyllo. Trim edges and brush top generously with butter. - Bake:
Bake ~35–40 min until golden and crisp. Allow to rest 5 min, then gently pour cooled syrup over warm dessert. - Slice & serve:
Score into squares or diamonds once syrup is absorbed. Let it rest 2 hr before serving at room temperature.
What to Serve with Almond Galaktoboureko Custard Slices
- A dollop of lightly whipped cream or Greek yogurt on the side.
- Fresh berries or candied orange peel for freshness.
- Dessert wine like Muscat or a bright citrus tea (mint-lemon).
Tips for Making It Perfect
- Prevent soggy phyllo: Make sure syrup is cool, pour after baking so phyllo stays crisp.
- Even baking: Rotate halfway through bake if your oven is uneven.
- Custard consistency: It should be custardy yet hold its shape—don’t overcook.
- Make ahead: Assemble up to baking; refrigerate, then bake when ready.
Storage Instructions
- Room temp: Covered, 2 days.
- Fridge: 4–5 days in airtight container (phyllo softens over time).
- Reheat: Warm in 150 °C oven until crisp.
- Freeze: Freeze individual slices without syrup; thaw & drizzle syrup before serving.
General Information
Galaktoboureko is a classic Greek dessert of creamy semolina custard in phyllo. This almond-enhanced version brings nuttiness that warms the flavor, reminiscent of beloved American nut-based desserts. It’s equally festive at Easter, Ramadan gatherings, or cozy winter evenings.
Frequently Asked Questions
Q1: Can I use low‑fat milk?
Yes, but the custard will be lighter and less indulgent. Full-fat gives the best texture.
Q2: My phyllo tears—what can I do?
Cover it with a damp towel while working to prevent drying out.
Q3: Can I skip the almond flour?
Yes, but the almond flour adds sweet fragrance and nuttiness.
Q4: Do I have to pour syrup hot or cold?
Always chilled syrup over warm pastry for best crunch contrast.
Q5: Can I freeze the whole dessert?
You can freeze uncut and un-syruped galaktoboureko. Thaw, bake a few minutes to crisp the phyllo, then syrup.
Conclusion
This Almond Galaktoboureko Custard Slices recipe is pure magic—a multi-textured, citrus-kissed, nutty delight that’s sure to become a crowd favorite. If you adored this, you’ll also love my Honey‑Lemon Olive Oil Cake and Almond Phyllo Tart—check the links below. Happy baking, my friend! Can’t wait to hear how your tray turns out.
Interactive Elements
Loved this treat? Please leave a review—your feedback brightens my day! Share a photo on Pinterest or tag me on Instagram @poulefrecipe. I adore seeing your creations 💖
Nutritional Information (per slice, approx.)
| Calories | Fat | Carbs | Protein | Sugar | Sodium |
|---|---|---|---|---|---|
| 320 kcal | 18 g | 34 g | 5 g | 20 g | 100 mg |
Delightful Almond Galaktoboureko Custard Slices ✨ A Heavenly Twist!
- Total Time: PT1H
- Yield: 20–24 slices 1x
Description
A luscious Greek dessert: semolina custard infused with almond notes, wrapped in phyllo and soaked in citrus syrup.
Ingredients
1 L whole milk
125 g fine semolina
100 g granulated sugar
4 large eggs, beaten
1 tsp vanilla extract
Zest of ½ lemon or orange
40 g unsalted butter
50 g almond flour (optional)
300–400 g phyllo sheets
150 g unsalted butter, melted
250 g sugar
200 ml water
Citrus slices & cinnamon stick
Instructions
1. Heat milk, semolina, sugar, and zest until thickened.
2. Remove from heat and stir in butter, vanilla, eggs, and almond flour.
3. Simmer syrup ingredients until fragrant, cool completely.
4. Layer buttered phyllo, pour custard, top with phyllo, brush with butter.
5. Bake at 180 °C for 35–40 min until golden.
6. Pour cooled syrup over warm dessert, let rest, slice, and serve.
Notes
– Pour cooled syrup over warm pastry to keep phyllo crisp.
– Store at room temperature up to 2 days or in fridge up to 5 days.
– Freeze uncut slices without syrup, reheat and syrup before serving.
- Prep Time: PT20M
- Cook Time: PT40M
- Category: Dessert
- Method: Baking
- Cuisine: Greek
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 20
- Sodium: 100
- Fat: 18
- Carbohydrates: 34
- Protein: 5
