Baklava Custard Tart – Quick, Easy, and Delicious Dessert Idea

I still remember the first time I watched my family gather around the kitchen table, waiting for a warm, comforting dessert to come out of the oven. That same joy inspires this baklava custard, a creamy twist on tradition that blends flaky filo with smooth custard and honeyed syrup. Just like the meals I grew up with, this recipe is simple, comforting, and perfect for sharing—whether you serve it as a baklava custard tart or a cozy pie.

Why You’ll Love This Recipe

This baklava custard recipe is perfect for anyone who loves creamy desserts wrapped in crisp pastry. It combines everything people adore about a classic baklava custard tart, the smooth richness of galaktoboureko, and the comfort of a traditional greek filo custard pie the real greek style. If you enjoy a quick dessert with custard, this one delivers big flavor with minimal effort, thanks to simple baklava custard ingredients that come together beautifully.

What makes this dessert so irresistible is its flexibility. You can enjoy it as a full tart, shape it into a custard baklava roll, or even transform leftovers into custard toast for a fun twist. It has the same creamy satisfaction you’d expect from a cake with custard filling, but with the flaky, buttery layers that give baklava its famous texture. Fans of moribyan custard–style richness will love how luxurious the baked custard feels without being heavy.

Whether you’re hosting a dinner, craving something cozy, or need a crowd-pleasing sweet for busy nights, this baklava custard recipe checks every box. It’s easy, customizable, and guaranteed to become a new favorite dessert in your home.

Ingredients for This Recipe

This baklava custard recipe uses simple, reliable ingredients that create the perfect balance of creamy, crunchy, and syrupy sweetness. The base of the custard comes from whole milk, semolina, sugar, and eggs, giving it that silky texture found in classic galaktoboureko and any traditional baklava custard tart. The filo layers add a crisp, buttery finish, while the nuts bring richness and depth. The syrup ties everything together, enhancing the flavors without overpowering the delicate custard.

These baklava custard ingredients also make the dessert incredibly customizable. You can use pistachios or walnuts depending on your preference, add lemon zest for brightness, or keep it classic and simple. Everything works harmoniously to create a balanced dessert that feels familiar yet special, whether you’re making a tart, a custard baklava roll, or a traditional-style pie.

🛒 Ingredients (for one 9-inch tart or 8×8 pan)

For the Custard Filling:
3 cups whole milk
½ cup granulated sugar
½ cup fine semolina
3 large eggs
2 tablespoons unsalted butter
1 teaspoon vanilla extract
Zest of 1 lemon (optional)

For the Filo Layers:
10–12 sheets filo pastry, thawed
½ cup melted unsalted butter
½–1 cup crushed walnuts or pistachios
½ teaspoon cinnamon

For the Syrup:
1 cup water
1 cup sugar
¼ cup honey
1 cinnamon stick
1 strip lemon peel
1 teaspoon lemon juice

How to Make This Recipe

Making this baklava custard recipe is easier than it looks, and the process brings out the best of every component. The creamy custard base uses classic baklava custard ingredients like milk, semolina, and eggs, giving it that smooth richness found in galaktoboureko and even a cake with custard filling. The filo adds crisp layers essential for a baklava custard tart or a greek filo custard pie the real greek style. Once assembled, the warm syrup brings everything together, making it a quick dessert with custard flavor and texture you’ll crave again and again. You can even adapt the leftovers into custard toast or roll the mixture into a custard baklava roll for a fun twist.

🛒 Steps

1. Heat milk, sugar, and semolina in a pot until thickened, creating a smooth custard base similar to galaktoboureko and moribyan custard.
2. Remove from heat and whisk in eggs, vanilla, and butter to finish the custard for this baklava custard recipe.
3. Brush filo sheets with melted butter and layer them in a tart pan to create the base of your baklava custard tart.
4. Pour the warm custard into the filo and top with more sheets, brushing each with butter.
5. Sprinkle crushed nuts and cinnamon between layers for added flavor and texture.
6. Bake until the filo is crisp and golden, giving you the perfect balance of creamy center and crunchy edges.
7. Simmer water, sugar, honey, lemon peel, and cinnamon to create the syrup that defines every great greek filo custard pie the real greek style.
8. Pour syrup over the hot pastry so it absorbs fully, finishing the dessert with glossy sweetness.

Expert Cooking Tips

Understanding how each part of the baklava custard recipe works will help you perfect the texture, flavor, and balance. The baklava custard ingredients—milk, semolina, eggs, butter, and vanilla—create a custard that stays smooth and creamy, similar to galaktoboureko or even a cake with custard filling. The filo sheets are essential for a crisp finish whether you’re making a baklava custard tart, a custard baklava roll, or a greek filo custard pie the real greek style. The syrup brings everything together with sweetness and moisture, making it a quick dessert with custard that still tastes rich and traditional. With these components in mind, you can also repurpose leftovers into custard toast or adapt the recipe into something resembling moribyan custard.

💡 Expert Tips

1. Warm the milk slowly so the semolina blends smoothly into the custard without lumps, giving you the perfect base for any baklava custard tart.
2. Whisk the eggs in off the heat to avoid scrambling and keep the texture creamy like galaktoboureko.
3. Brush each filo sheet generously with butter to ensure crisp layers, especially important for a greek filo custard pie the real greek finish.
4. Keep filo covered with a towel while working so it doesn’t dry out and crack.
5. Add nuts between layers for extra crunch in both the tart and any custard baklava roll variations.
6. Always pour cool syrup over hot pastry so it absorbs perfectly without turning soggy.
7. Let the dessert rest at least one hour before slicing so the custard sets and flavors deepen.
8. For leftovers, warm slices lightly to restore crispness or use them to make custard toast for a fun twist.

FAQs

Want more sweet and savory recipes like this? Follow us on Facebook for daily dinner ideas, cooking tips, and behind-the-scenes moments from Eminent Recipes.

See how others are plating this dish on Instagram! Tag your version with #Eminentrecipes and get featured.

Love collecting recipes? Don’t miss our latest pins on Pinterest—perfect for saving your favorite meals in one spot.

Easy Banana Pudding Cheesecake Cones No Bake in 30 Minutes

How to Make Strawberry Cheesecake Protein Balls Healthy

Creamy Lemon Impossible Pie – Old-Fashioned Flavor Made Easy

No‑Bake Pecan Pie Balls with Chocolate: A Delicious Twist

This baklava custard recipe brings together the best of creamy custard and crisp, buttery filo, creating a dessert that’s both comforting and impressive. Whether you make a baklava custard tart, a custard baklava roll, or a greek filo custard pie the real greek style, the balance of rich custard and crunchy layers will delight every palate. With simple baklava custard ingredients and easy steps, it’s perfect for quick desserts with custard, special occasions, or turning leftovers into custard toast. This versatile, family-friendly dessert is sure to become a favorite in your kitchen.

Baklava Custard

---

• Author: Savannah
• Total Time: 40–45 minutes
• Yield: 10–12 servings 1x
• Diet: Vegetarian

Print Recipe

Pin Recipe

Description

A creamy, dreamy fusion of classic Greek galaktoboureko and traditional baklava. This dessert features layers of crisp buttery filo filled with silky vanilla custard, then soaked in a warm honey-lemon syrup. It’s crunchy, creamy, aromatic — and incredibly easy, perfect as a baklava custard tart, pie, or casserole-style dessert.

---

Ingredients

Scale 1x2x3x

🛒 Ingredients (for one 9-inch tart or 8×8 pan)

For the Custard Filling:

• 3 cups whole milk

• ½ cup granulated sugar

• ½ cup fine semolina

• 3 large eggs

• 2 tablespoons unsalted butter

• 1 teaspoon vanilla extract

• Zest of 1 lemon (optional)

For the Filo Layers:

• 10–12 sheets filo pastry, thawed

• ½ cup melted unsalted butter

• ½–1 cup crushed walnuts or pistachios

• ½ teaspoon cinnamon

For the Syrup:

• 1 cup water

• 1 cup sugar

• ¼ cup honey

• 1 cinnamon stick

• 1 strip lemon peel

• 1 teaspoon lemon juice

---

Instructions

📝 Instructions:

Step 1: Make the Syrup

Add water, sugar, honey, cinnamon stick, and lemon peel to a saucepan.
Bring to a boil, then simmer 8–10 minutes until slightly thickened.
Stir in lemon juice, remove from heat, and let cool completely.

Step 2: Cook the Custard

In a pot, heat milk and sugar until steaming.
Whisk in semolina gradually to avoid lumps.
Cook 3–5 minutes until thick.
Remove from heat, whisk in eggs quickly, then butter, vanilla, and lemon zest.
Let cool slightly.

Step 3: Assemble

Preheat oven to 350°F (175°C).
Brush a tart pan or baking dish with butter.
Layer 6 sheets of filo on the bottom, brushing each with melted butter.
Sprinkle a handful of nuts + cinnamon.
Pour the warm custard over the filo.
Top with 4–6 more buttered filo sheets, tucking edges in.

Step 4: Bake

 

Bake for 35–40 minutes, until golden and crisp.
While hot, pour the cooled syrup slowly over the top.
Let it rest at least 1 hour so the pastry absorbs the syrup.

Notes

• For extra crunch: Add nuts between the top layers of filo.
• Mini Version: Make individual custard baklava rolls using smaller filo strips.
• Flavor Twist: Replace vanilla with orange blossom or rose water for Middle Eastern flair.
• Make Ahead: Best served the next day after chilling — flavors deepen beautifully.

• Prep Time: 10 minutes
• Cook Time: 35–40 minutes
• Category: Dessert / Greek
• Method: Baked / Layered
• Cuisine: Greek / Middle Eastern Fusion