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Vegan Galaktoboureko with almond custard and fine phyllo dough
Vegan Galaktoboureko with almond custard

Vegan Galaktoboureko (Greek Custard Pie)

Author: Flavelo
Recipes Vegetarian & Vegan Dishes Cakes and Desserts
Galaktoboureko is Greece's answer to cream pie: crispy, buttery phyllo layers hiding a soft semolina custard, drenched in sugar syrup. This vegan adaptation replaces the traditional egg and cream custard with a fine almond milk base, preserving the dessert's essence: the play of textures between crunchy pastry and silky filling.
🕒 Prep Time 25 mins
🍳 Cook Time 45 mins
⌛ Total Time 1 hr 10 mins
🍽️ Servings 8 servings
🔥 Calories 420 kcal
🌍 Cuisine Greek

Ingredients

Equipment Needed

  • Medium Baking Pan
  • Saucepan for custard
  • Pastry Brush
  • Whisk

Allergen Information

⚠️ Wheat
⚠️ Tree Nut (Almond)

Instructions

1 ✓

Make the custard: Heat most of the almond milk with sugar, vanilla, and cinnamon in a saucepan.

2 ✓

Whisk the flour and pectin into the remaining cold milk until smooth, then pour slowly into the warm milk while stirring constantly.

Tip: Dissolving in cold liquid first is crucial, otherwise the thickener will clump instantly in hot liquid.
3 ✓

Cook over low heat, stirring constantly, until thickened to a pudding consistency. Remove from heat, stir in lemon juice, and let cool to lukewarm.

Tip: If a skin forms while cooling, press plastic wrap directly onto the surface.
4 ✓

Preheat oven to 350°F (180°C). Brush the pan with oil.

5 ✓

Layer the pastry: lay down a sheet, brush lightly with oil, then add the next. Use half the dough for the bottom.

Tip: The oil (fat) between layers separates them during baking, creating the flaky crunch.
6 ✓

Pour in the lukewarm custard and smooth the top.

7 ✓

Cover with remaining dough sheets, layering and oiling them the same way. Brush the top.

8 ✓

Score the top layers into squares with a sharp knife (do not cut all the way through!).

Tip: This allows steam to escape and makes slicing easier later without shattering the crisp top.
9 ✓

Bake for 40-45 minutes until golden brown and crispy. Let cool before serving to allow custard to set.

Recipe FAQ

Why pectin?
Since there are no eggs to set the custard, pectin (or extra cornstarch) helps gel the almond milk upon cooling.
Can I make it ahead?
Best fresh, but good the next day, though the pastry loses crispness as it absorbs moisture.

Ingredients

  • 1 package vegan phyllo dough
  • 3 1/2 cups almond milk
  • 3/4 cup granulated sugar
  • 1 tsp vanilla extract
  • 1/2 cup neutral oil (or melted vegan butter)
  • 1/2 cup fine wheat flour (or semolina)
  • 1 tsp ground cinnamon
  • 2 tbsp lemon juice
  • 1 tsp apple pectin (thickener)