SkinnyMediterranean: Galaktoboureko (Greek Custard Slice)

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Skinnymixer’s Galaktoboureko (Greek Custard Slice) features in the Sweets & Drinks section of the cookbook SkinnyMediterranean.

Galaktoboureko: creamy semolina custard wrapped in crisp filo and drenched in syrup. The Greek dessert everyone raves about.

The Galaktoboureko (Greek Custard Slice) is a cookbook exclusive recipe…

Galaktoboureko (pronounced gah-lahk-toh-BOO-reh-koh), is my all time favourite Greek dessert. I have fond memories of running to the dessert table at family gatherings in the hope that one of my aunties had made this sweet Greek custard slice deliciousness. I’ve been asked for years if I could make a healthier version and it’s finally here!

This Galaktoboureko is one of my favourite desserts to make when I want something special but still homey. It’s a golden filo crust filled with smooth semolina custard, then drenched in a sweet syrup that seeps into every flaky layer.

Making galaktoboureko feels like creating a warm hug in dessert form. You’ve got crisp pastry, soft creamy filling and syrup that balances the sweetness just right. It’s not a quick whip-up — but it’s totally worth the effort for celebrations or when you want to impress.

Serve it slightly warm or at room temperature, with a cup of strong coffee or a scoop of vanilla ice cream. And like all recipes in SkinnyMediterranean, you’ll find detailed instructions (both Thermomix® and traditional methods) so you can make it whichever way suits you best.

Why You’ll Love It

• The ultimate Greek dessert – creamy, crisp, sweet and comforting
• Syrup-soaked magic – the syrup sinks through the layers, making every bite juicy
• Show-stopping but doable – looks gorgeous, with steps anyone can follow
• Great for serving a crowd – makes well in trays, slices easily
• Two methods – Thermomix® and traditional, both tested
• Gluten-free & Dairy-free variations available.

What you will need:

• caster sugar
• cinnamon
• cream of choice
• egg yolks
• filo pastry (or gluten-free puff pastry)
• fine semolina (fine polenta for gluten-free)
• honey
• milk of choice
• strip lemon zest
• unsalted butter
• vanilla bean paste or vanilla extract

This page exists to help people find what cookbook the Galaktoboureko is in and also to provide a basic shopping list for when you are out and about and have forgotten your eBook or shopping list. (Handy I know!). Plus extra recipe information – tips, FAQs and videos.

Dietary Variations

For this recipe we have variations for:

✔️ Gluten Free
✔️ Egg Free
✔️ Low Fodmap 

How to Work with Filo Pastry when making the Galaktoboureko

Want to know more about SkinnyMediterranean cookbook? 

Inside SkinnyMediterranean you’ll find 60+ fresh, flavour-packed recipes inspired by Greece, Italy, France, Morocco & the Middle East — with both Thermo cooker and traditional methods included. Think share plates, vibrant salads, speedy midweek dinners, family favourites, chef specials and the most delicious sweets All of our cookbooks  have a strong focus on Dairy-free, Gluten-free, Nut-free, Egg Free, Low Carb, Paleo, Vegetarian and Low FODMAP.

 

Tips for Success

• Work quickly with filo – keep sheets covered, or they dry out and crack

• Even custard base – the Thermomix whisks the semolina mixture so easily  to avoid lumps

• Syrup is cool, pastry hot – pour cooled syrup over warm bake to let it absorb

• Cut before serving – slice once baked (but before syrup) to get clean edges

• Use a tray with sides – so syrup pools a bit and seeps from the bottom too

FAQs

What is galaktoboureko?
A traditional Greek dessert of semolina custard wrapped in filo pastry and drenched in syrup.

Can I make it ahead?
Yes. You can bake it a day ahead and pour the syrup just before serving so the filo stays crisper.

How long does it keep?
Store at room temperature (covered) for 2–3 days. The pastry will soften from the syrup.

Can I make it dairy-free?
You could try a dairy-free milk blend and a plant-based thickener, but the texture will differ from the classic.

Can I make Gluten-free?

You can replace the filo pastry with single sheets of gluten-free puff pastry and halve the syrup.