Published: Updated: by Hilda Sterner | This post may contain affiliate links 9 Comments
Jump to Recipe Print Recipe
This Greek Galaktoboureko recipe is known as Kahi in the Middle East. If you've never tried it, it's a heavenly dessert made with fillo dough layered with butter and filled with custard. Finally, sweet syrup is drizzled all over it. Let's just say it's to die for!
About This Recipe
I'll never forget when my best friend Jenny and I first discovered how similar Greek and Assyrian recipes were.
When I shared that my favorite Assyrian dish was dolma (stuffed grape leaves), she replied: "we make the same dish, it's called Dolmathes!"
I then told her about a dish called "Fasolia" (long bean stew). She nodded knowingly,"Fasolada." I asked if they made "Kofta" (kabobs). Jenny exclaimed,"Keftethes!"
IthoughtI was a Greek food expert, thanks to Jenny.Then a friend (Cooking For Fun)that I follow on Instagram shared a recipe for "Galaktoboureko."
When I discovered that there is a Middle Eastern version of this recipe called "Kahi" I was not surprised in the least!
Although I'd never heard of this dessert before, I decided to make some for a women's church event that I attended last night. I guess it was a big hit because I came home with an empty platter!
How to Make This Recipe
Whisk together the first seven filling ingredientsover low to medium heat.
Continue whiskingfor approximately 5 minutes until the custard mixture is thick and bubbly. Turn off the stove, and stir in the butter until melted.
Place in the refrigerator to cool.
Syrup
Next, stir all the syrup ingredients over medium heat until boiling.
Turn the heat down to low, and continue to simmer for approximately 25 minutes. Remove cardamom pods and allow to cool.
Preheat oven to 400°F
Assembly
Microwave ½ cup of butter until melted (approximately 1 minute.)Brush a 9"x13" ceramic dish with the melted butter.
Unroll fillo dough, lay flat on a cookie sheet, and cover with a washcloth to prevent it from drying out.
Place one sheet of dough into the pan, and brush with melted butter.
Fold fillo dough as necessary in order to make it fit in the pan.
Gently brush each layer with the melted butter.Continue to do this until you have used up half of the sheets.
Using a rubber spatula, spread thecooled custard over the fillo sheets.
Cover with the sheets, buttering each as you go.
Slice into squares, or diamonds, and pour any remaining butter over the top.
Bake for 30 minutes, or until golden brown.
Slowly pour syrup all over the pastry, making sure to distribute evenly. Sprinkle with nuts, if using. Allow to cool before slicing, and don't forget to share it with your friends!
Expert Tips
- Fillo dough can usually be found in the freezer section of most grocery stores. Make sure you defrost it for a few hours before using it.
- Fillo dough comes in different sizes. If you find the sheets are too large for the 9" x 13" pan, just slice the sheets in half so that they fit inthe pan.
- Middle Eastern Baklawa Recipe
- Middle Eastern Dessert (Muakacha)
- Zlabia (Middle Eastern Mini Funnel Cakes)
- Namoura (Semolina Cake)
Love this recipe? Please leave a 5-star🌟🌟🌟🌟🌟rating in the recipe card below & a review in the comments section further down the page.
Stay in touch with me through social media@ Instagram,Pinterest, TikTok, and Facebook. Don't forget to tag me when you try one of my recipes!
📖 Recipe
Galaktoboureko or Kahi (Buttery Fillo Dough with Custard Filling)
A flaky International dessert of fillo dough, filled with a creamy custard filling.
4.58 from 7 votes
Print Pin Rate
Course: Dessert
Cuisine: Assyrian, Greek, Middle Eastern
Prep Time: 40 minutes minutes
Cook Time: 45 minutes minutes
Total Time: 1 hour hour 25 minutes minutes
Servings: 24 people
Calories: 223kcal
Ingredients
Filling:
- 4 cups whole milk
- 2 large eggs
- 2 teaspoon vanilla
- ⅛ teaspoon salt
- ⅔ cup sugar
- ⅔ cup semolina
- 1 tsp. rose water
- 2 T unsalted butter
Other Ingredients:
- ½ cup butter (8 Tablespoons)
- 1 package fillo dough
- ¼ cup toasted and ground almonds or pistachios (optional)
Syrup:
- 1 cup water
- 1 cup sugar
- ¼ cup honey
- 5 cardamom pods
- 1 teaspoon rose water
- 1 teaspoon lemon juice
Instructions
Filling:
Whisk together the first seven filling ingredientsover low to medium heat.
Continue whiskingfor approximately 5 minutes until the custard mixture is thick and bubbly. Turn off the stove, and stir in the butter until melted.
Place in the refrigerator to cool.
Syrup
Next, stir all the syrup ingredients over medium heat until boiling.
Turn the heat down to low, and continue to simmer for approximately 25 minutes. Remove cardamom pods and allow to cool.
Preheat oven to 400°F
Assembly
Microwave ½ cut of butter until melted (approximately 1 minute.)Brush a 9"x13" ceramic dish with the melted butter.
Unroll fillo dough, lay flat on a cookie sheet, and cover with a washcloth to prevent it from drying out.
Place one sheet of dough into the pan, and brush with melted butter.
Fold fillo dough as necessary in order to make it fit in the pan.
Gently brush each layer with the melted butter.Continue to do this until you have used up half of the sheets.
Using a rubber spatula, spread thecooled custard over the fillo sheets.
Cover with the sheets, buttering each as you go.
Slice into squares, or diamonds, and pour any remaining butter over the top.
Bake for 30 minutes, or until golden brown.
Slowly pour syrup all over the pastry, making sure to distribute evenly. Sprinkle nuts on top, if using. Allow to cool before slicing, and don't forget to share it with your friends!
Notes
Fillo dough can usually be found in the freezer section of most grocery stores. Make sure you defrost it for a few hours before using it.
Fillo dough comes in different sizes. If you find the sheets are too large for the 9" x 13" pan, just slice the sheets in half so that they fit inthe pan.
Nutrition
Calories: 223kcal | Carbohydrates: 33.5g | Protein: 4g | Fat: 8g | Sodium: 155mg | Fiber: 1g
Tried this Recipe? Please leave A Star Rating!Mention @HildasKitchenBlog or tag #HildasKitchenBlog!
« Vegan Cabbage Dolma (Dolma't Chalama)
Keto Jalapeno Poppers with Bacon »
Reader Interactions
Comments
Margarethe Grintz says
I am just baking the recipe and love galaktoboureko which i order at the greek restaurant. However not being familiar with the amount of layers and also the size of a sheet i was guessing my way through the sizes wildly. When it is out of the oven i will know more. Wish meluck!Reply
Hilda Sterner says
Good luck!
Reply
Dawn says
I am in love with your website...
I also live in a small-ish town in Montana (and can't wait to try the kataifi!
I saw this dessert on a menu in Billings, but they were sold out. The description was for lemon, so I am wondering to sub on this recipe if it is one to one for the rose?
Thanks!Reply
Hilda Sterner says
Hi Dawn, thank you so much! I'm glad you're enjoying the website. Where in Montana are you, if you don't mind me asking. I've never made this with lemon, but I would start with 1 teaspoon and then taste it to see if you need to add more. Good luck!
Reply
Dawn says
In the capital city! Just visited Billings and no place to buy kataifi so I'm looking forward to trying your recipe!
Hilda Sterner says
Oh cool, that's where our Montana journey started. Good luck!
Jennifer says
Hi Hilda,
This looks great!
Quick question, when do we add the nuts?
Thank you 🙂
Reply
Hilda Sterner says
Whoops, I don't know how I missed adding that part. I just updated the instructions, but basically, you'd sprinkle them on top after adding the syrup. Thank you!
Reply
Jennifer says
Wonderful, thank you Hilda!
Have a great New Years Eve!