1. What makes this baklava custard recipe different from traditional galaktoboureko?

This version blends the classic creamy custard of galaktoboureko with the nutty, buttery layers found in a baklava custard tart. It uses simple baklava custard ingredients but offers more flexibility, allowing you to shape it as a tart, pie, or custard baklava roll depending on your preference.

2. Can I prepare this as a quick dessert with custard for busy days?

Absolutely. The custard cooks fast, and the filo layers assemble quickly, making it perfect for a quick dessert with custard flavor. You can even prepare it ahead, refrigerate, and bake when needed.

3. Can I customize the texture or flavor of the custard?

Yes. You can make the custard thicker by adding extra semolina or create a smoother texture like moribyan custard. Adding citrus zest or different nuts also enhances the flavor without changing the simplicity of the baklava custard recipe.

4. What can I do with leftovers?

Leftover slices reheat beautifully, keeping their crisp layers. You can also cut pieces into strips to create a fun custard toast twist or roll them into small bites that mimic a custard baklava roll.

Baklava Custard Recipe – Easy Greek Filo Dessert 2026

Name: Baklava Custard
Prep time: 20 min
Cook time: 40 min
Total time: 90 min
Yield: 8-10 servings
Cuisine: Greek
Ingredients: 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); 10–12 sheets filo pastry, thawed; ½ cup melted unsalted butter; ½–1 cup crushed walnuts or pistachios; ½ teaspoon cinnamon; 1 cup water; 1 cup sugar; ¼ cup honey; 1 cinnamon stick; 1 strip lemon peel; 1 teaspoon lemon juice

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

🛒 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