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Traditional Greek style Custard Slice wrapped in Filo pastry and smothered in a cinnamon scented sugar syrup

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Angus Hughson

Chardonnay, Other Whites and Dessert Wines are the best wines to pair with Galaktoboureko.


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Posted by • 1y ago • Report
The thing I'm confused about is the syrup doesn't say how much sugar to put in and it comes put runny..
Posted by BettyCrocker • 4y ago • Report
I just had to comment on this. My partner is Greek and loves this - said it tastes better than a greek bakery would make. I only used half the syrup though as that seemed plenty for me. Also, I made this on low fat milk and no one could tell :)
Posted by BettyCrocker • 4y ago • Report
Still loving this and making it for Christmas to impress the future Greek inlaws
Posted by Gsln • 3y ago • Report
this is the best my father made at parties it disapered in 5 min my way is a little bit different there are cloves an lemon in this one if you are willing to try
Posted by jackicam • 4y ago • Report
Actually this recipe came from a friend's ex husband who is a pastry chef in Greece - I begged for the recipe!
Posted by jackicam • 5y ago • Report
On a hot day, this is a really refreshing dessert when it's been in the fridge and has gotten really cold. My husband loves them too - he'll polish a whole one off by himself in 2 or 3 sittings : )
Posted by Philippa Wightman • 5y ago • Report
Daughter and I LOVE custard tarts- will be making this one the next time she comes over for dinner/lunch!! Thanks Jacki!