Dining and Cooking
Galaktoboureko Rolls: Greek Custard Phyllo Rolls
In Desserts and Sweets

Galaktoboureko Rolls: Greek Custard Phyllo Rolls



Makes 20-22 rolls:
1-pound phyllo pastry, thawed and at room temperature wrapped in plastic packaging
½ pound unsalted butter, melted
Ground cinnamon for garnish
For the Custard:
3 cups whole milk
½ cup granulated sugar
¼ cup semolina flour
1 tablespoon cornstarch
2 whole eggs
1 egg yolk
Zest of a small orange
¼ teaspoon salt
2 teaspoons pure vanilla extract
For the Syrup:
2 cups granulated sugar
2 cups water
1 cup honey
Juice of orange

Preheat the oven to 350 °F, 180°C.

Begin by making the syrup. Combine the sugar, water, and orange juice in a small saucepan. Stir and bring to a boil. Cook until sugar has dissolved. Stir in the honey. Remove from heat and allow to cool completely.

To make the custard filling:
Pour the milk into a small pot and heat until scalding hot.
Combine the eggs, yolk, sugar, salt, semolina, and cornstarch in a mixing bowl. Whisk until thick and pale yellow. About 3 minutes.
Add orange zest and mix to incorporate.
Pour 1 cup of the hot milk into the egg mixture and whisk well to incorporate.
Add the mixture to the pot with the milk in it and cook over medium low heat while constantly stirring with a whisk until it thickens to the consistency of pudding. It should not become too thick. As it cools it will thicken.
Stir in the vanilla extract.

Notes on working with phyllo pastry:
Thaw out the phyllo pastry in the refrigerator at least 1 day before using
Allow the pastry to sit out (in its packaging) at room temperature at least 1 hour before using.
Take the pastry out of plastic packaging at the time of use (not before) or it will dry out and crumble.
To keep the pastry from drying out while working with it, place a dry kitchen towel over it and then a slightly damp kitchen towel over that.

Line a baking tray with parchment paper and set aside.
Take one sheet of phyllo, drizzle some melted butter over top. Fold it in half lengthwise. Place a small scoop (using a small ice cream scoop), about 1-1 and ½ tablespoons of custard at the bottom of pastry, keeping it centered.
Fold over both sides (right and left long sides) of pastry over cream.
Drizzle with some more melted butter.
Roll the pastry all the way up keeping it a bit loose to allow room for the custard to cook during baking. Place on the prepared baking tray.
Keep doing this until all of the phyllo and custard are finished.
Some custard may remain. Enjoy it sprinkled with some cinnamon. It’s delicious!
Brush the tops with the remaining melted butter.
Bake for 30-35 minutes or until golden.
Pour half of the syrup over the custard rolls. Let sit for about 1 hour to absorb the syrup.
Dust with ground cinnamon and serve.
The remaining syrup can be served alongside the custard rolls.
Enjoy!

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45 Comments

  2. Sarah Dawn

    Can you make the custard and roll then ahead of time and freeze them? Baje then before the event…. They would be perfect for a wedding dessert table but I'd have to make several batches.

  3. Richard

    I have my first box of phyllo in the freezer now Thank you for your tips on how to get it ready to yse. I have watched several other videos and no one else has said anything about it. Best wishes. You are a great teacher who doesn’t waste time.

  4. Effie Pappas

    I love all your recipes, keep all your dishes coming I just made your paximathia yum. ThNk you dear Dimitra. Ο Θεός μαζι σου και να σε προστατεύει στην ζωή σου. ❤️❤️❤️❤️ from Oz downunder

  11. George Xanthopoulos

    Dimitra, I wish you could use weight instead of (cups) to measure, baking needs accuracy for best results, my cup is different than other cups Thank you

  12. Lupe Chacon-Florez

    Galaktoboureko is just another word for the most delicious dessert there is. And these rolls are genius. I will be making them!

  15. Andre Chiakka

    Hi Dimitra…When I make Γαλακτοπουρεκακια I always make
    my semolina custard cream the night before let it cool,
    Cover it with cling film and place it in the fridge..
    It’s always easier to wrap and roll
    with cold cream and the phyllo doesn’t
    go soggy as when the cream is still hot and runny…
    My sons tip who’s a pastry chef…
    Φιλάκια από το Ηράκλειο…

  17. Seamus

    Thank God for a Great imagination. Cause I could actually SMELL this wonderful desert.

  18. sweet monk

    I wonder if it will still work if we double all the ingredients? I know doing this sometimes changes the end result… 🙏🏼

  19. Zhanna Pletman

    Hi Dimitra, thank you for your great recipe! It was a hit this Mother’s Day! I’ll share my picture on your Facebook.

  23. Ahmed Khalifa

    Really great😚 love this …..it is great for the whole family especially children who love dessert ❤❤❤👍👍👍

  25. Mary Bezzina

    Hi Dimitar I love your recipes keep up the good work Mary Bezzina from Melbourne Australia 🇦🇺🎂

  30. Aida Englesakis

    Can you put Justin sugar on top cosmic kids don't like honey just mades them now The Custer it taste beautiful just like that

  33. Christos Christakopoulos

    YOU lost me the moment you mentioned semolina ! it can be made with creme patissiere and have no grainy texture to the mouthfeel. look at the lebanese znout al sit made by Siamira and you 'll see that galaktobouriko can be elevated to cloud 9

  36. Paula Canyon

    I want to come and be your test person. Love your food. Used to be a bartender for a Greek restaurant in Washington DC in the 80's. Ate Greek everyday. Loved it.

  37. Nedra Warwick

    You always make it so easy to make but I have to wonder is it just your experience? They look delicious

  40. Sylvie Roy

    Just finished this recipe OMG ! As usual soooooooo good . I remember seing somewhere a recipe it’s a pie like a galaktoboureko but has on the bottom a baklava base don’t know how it’s called . Could you show it to us .
    Thank you Merci beaucoup have a wonderful day

  41. Holly Wiles Chopp

    I have a few follow up questions please! Lol, Can you please tells us if its possible to make ahead and place in the fridge and then bake following day. If any variations result from making rolls the first day and baking the next. Should they be at room temp before next day baking? Also what greek dinner do you feel pairs well with this dessert? Any suggested wines too? Thank you so much!🙏❤️🙂

  44. Μαρία Τ

    Τι γλυκο κορίτσι που είσαι!! Οι συνταγές σου όμορφες και παραδοσιακες. Μπράβο και στους γονείς σου που σε έβαλαν στο ελληνικό πνευμα.

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