Galaktoboureko (Greek Custard Slice) - Mouthwatering Vegan Recipes™

Written by Miriam Published on September 1, 2012 in ,

This recipe of this wonderful Galactoboureko is simply mouthwatering. I have been making galaktoboureko for years now, and have perfected it down to a T. So, if you love Greek food and Greek desserts, you’re in for much delight here.

INGREDIENTS

1 350 g (12.35 oz) pack firm silken tofu

4 heaped/rounded Tbsp Birds Eye Custard Powder (or cornstarch) – use more if you want a thick set custard

2½ Tbsp semolina

4 cups (1 L) soya milk, or other dairy free milk of your choice (must be creamy)

½ cup (125 mL) agave nectar

rind of ½ lemon (use a zester to achieve this)

1 270 g (9.5 oz) pack vegan filo (phyllo) pastry – around 6 sheets (I used the Jus Rol brand)

melted vegan butter, or coconut oil, for brushing

METHOD FOR FILLING

Process the tofu and the rest of the ingredients (except for the milk) in your food processor for a few seconds.
Next, add the milk, and process for ½ a minute.
Meantime, grease a 9” x 12” (or else 8” x 8”) oven dish, and line with the filo sheets, making sure the edges overlap the dish. Then brush with coconut oil or butter. Use up half your sheets doing this (it doesn’t matter if you have to cut your sheets at some point – use kitchen scissors to do this).
Now pour in the milk custard mix, ensuring you pour it gently.
Layer the remaining filo sheets on top of the custard mix, with butter brushed in between each sheet. Make sure that you join the edges of the pastry with the overlapping pastry from the base, so that they merge – it doesn’t matter if there is still an overlap, as this adds both to the taste and texture, and the visual charm of it.
Brush the remaining butter or oil on top, and place in a moderate 350ºF (180ºC) oven for around 40 minutes, or until golden on top, and set inside.
Finally, pour the syrup on top of it, dust with cinnamon, and get ready for a great culinary sweet experience.
Allow to cool before serving – it tastes best when chilled.

INGREDIENTS FOR TOPPING/SYRUP

¼ tsp ground cinnamon, for dusting

¼ cup (50 mL) agave nectar, or maple syrup

1 Tbsp (15 mL) freshly squeezed lemon juice

¼ cup (50 mL) water

METHOD

Place all the ingredients in a small saucepan, and heat gently whilst your pie is baking in the oven.
Once the liquid has reduced, and become more of a syrup consistency, then it’s ready for pouring on your pie (once it has set, and the pastry is golden).

All recipes and content © Miriam Sorrell www.mouthwateringvegan.com 2010

These are free recipes for your pleasure – all we ask in return is that you take a few moments to leave us a constructive comment !

suitable for vegans, vegetarians and meat-eaters alike

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76 Comments

Denise D
September 1, 2012 at 5:02 pm

I am so excited to try this recipe!! This is my favorite Greek dessert and now I can have it again!!! Thank-you so much for sharing it!! 🙂
Miriam
September 1, 2012 at 7:39 pm

Denise Hi there and thanks for dropping by here with your comment. I am delighted that you can have your favourite dessert again, it’s here for you and let me know how it goes as and when. Best wishes your way in the meantime !
Lefki
September 1, 2012 at 9:51 pm

Looking forward making this for my family – they love γαλακτομπούρεκο. I’m sure they’ll love the vegan version. Thank you!
Miriam
September 2, 2012 at 6:30 am

Lefki Hi there and welcome here. Thanks for dropping by here with your comment. I am delighted that you will make this for your family. Do let me know how it goes. I look forward to your future comments on my blog and best wishes your way !
Joe
September 2, 2012 at 2:14 pm

I’m still searching for agave nectar :(. In the meantime I’ll use ordinary syrup. Can’t wait to have a bite!
Thanks for the gram measures in yer recipes. I love that 🙂
Susan
September 2, 2012 at 3:33 pm

Hi Miriam,
This looks amazing…… I am excited to try your recipe. It is in the oven right now without the filo dough, I am just making the custard. Thank you for sharing…
To Joe, if you can’t find agave nectar, I use organic maple syrup, which is just soooooo yummy!
Miriam
September 2, 2012 at 4:02 pm

Hi Joe, I hope you enjoy this Greek traditional recipe. Well regarding the agave it is sold in every health shop in Malta, I know as I purchase mine there. Some supermarkets even sell it, ask for it, otherwise I have given you the names and locations of the main health shops in Malta in my other response to you. Hope this helps. Best wishes to you !
Miriam
September 2, 2012 at 4:05 pm

Hi there Susan and welcome here. I hope you enjoy this dessert without the filo, which healthy or not, helps to make it taste-wise. Let me know how it goes, and yes, maple syrup is excellent and very yummy indeed ! Best wishes your way Susan !
Susan
September 2, 2012 at 4:33 pm

Yummy Custard! Nice creamy texture. I used organic non-gmo sprouted tofu. I used almond milk and a little coconut milk to equal the milk amount. I didn’t make it with the filo dough. I just made the custard.
Thank you Miriam!
Miriam
September 2, 2012 at 7:22 pm

Sounds great Susan – Happy Custard Eating. Did you use the lemon zest and cinnamon and syrup ? If so that’s even greater. Best to you and hope you continue to enjoy my recipes !
Food Lovers International
September 7, 2012 at 1:29 pm

OMG!! You have no idea how much I’ve loved this dessert my whole life ♥ It’s almost impossible to get! I can’t believe you’ve perfected it ‘Vegan Style’ baby 😉 I’m so in love with you right now lol – And I’ve never seen it look so Regal, WOW!
Miriam
September 7, 2012 at 3:42 pm

A treasured comment from Food Lovers International ! Thanks for such generous words which I embrace and have put a huge smile on my face !!! Only the very best your way in the meantime !
Michael (from Facebook)
September 7, 2012 at 4:39 pm

Shared on Facebook! 🙂
This is interesting – a nice, sweet, Vegan Greek dessert! Thanks Miriam! 🙂
Miriam
September 8, 2012 at 6:28 am

Hi there Michael and welcome here as always, I appreciate your sharing my recipes on FB and your comments are always so very apt and welcome. Best to you !
Joe
September 9, 2012 at 12:49 pm

Hi Miriam I did this but must do it again when its finished cos I made a mess. The dish was a bit small and the contents boiled over in the oven and burned. But the taste is splendid.
Miriam
September 10, 2012 at 10:10 am

Hi Joe, it sounds like the dish was too small. Better luck next time – glad you liked the taste though. Best wishes your way !
Lauren
September 16, 2012 at 1:14 pm

Miriam, this is a sweet delight I have been thoroughly missing since my lifestyle change (strict vegetarian for 10 years, vegan for the past 2.5 years). I grew up eating galactoboureko and other Greek desserts and cannot wait to try your recipe!!! Thank you for sharing this =)
Miriam
September 17, 2012 at 10:43 am

Hi there Lauren, thanks for dropping by here with your comment ! I am delighted that(like myself) you love Greek desserts and that you will be trying this one out soon. Let me know how it goes and best wishes your way in the meantime !

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Joe
September 20, 2012 at 2:23 pm

Hi I made this again today but although no mess this time but is the filling meant to be so soft that when you cut a slice it disappears?
Miriam
September 20, 2012 at 4:04 pm

Hi Joe, the filling is supposed to be smooth but not runny as is the case in the picture. It’s possible you may need to make your tablespoons of custard a little more heaped for the filling. Best.
marnie
September 20, 2012 at 10:31 pm

This looks wonderful, as do many of your recipes. I just stumbled onto your blog and would love to subscribe, but I don’t see how?
Miriam
September 21, 2012 at 10:51 am

Hi there Marnie and welcome here. Thanks for dropping by here with your comment. My blog has not been set up for subscriptions as yet, but we are looking into this because of such huge demand. Meantime I hope you enjoy my recipes and come back with your feedback. Best wishes your way !
Clare
September 22, 2012 at 7:08 pm

Tried this out, it was really delicious. I wasn’t sure if the custard powder tablespoons should be flat or rounded, I tried slightly rounded and the texture was perfect. Thank you for the recipe. x
Miriam
September 23, 2012 at 10:51 am

Hi there Clare and welcome here. I am delighted that you have tried this dessert. Good for you for rounding up your tablespoons for the custard – I shall make a note to say ‘heaped’ tablespoons of custard/cornstarch today. Thanks for your feedback and I very much look forward to your future comments on my blog. Best wishes your way in the meantime !
Vivienne Ben-Shir
October 16, 2012 at 6:56 am

This is SO delicious – just like all of Miriam’s recipes! Throw away all your other vegan cookbooks and just use Mouthwatering Vegan Recipes! Thank you, Miriam.
Miriam
October 16, 2012 at 9:19 am

Hi there Vivienne and thanks so much for your very complimentary comment. I am delighted that you have enjoyed this recipe and look forward to your future comments on my blog. Very best wishes your way !
ΝΙΚΟΛΑΟΣ ΤΣΑΓΚΟΣ (Nickos)
October 24, 2012 at 11:50 am

i’m vegetarian wanna be vegan from Greece…
i’m very glad you made this vegan version of the greek desert…
thank you very much!
peace love and prosperity…
Miriam
October 24, 2012 at 3:01 pm

Nickos Hi there and welcome here. How wonderful that you wish to go vegan – and on this blog all the steps are made and here for you with many recipes, some of which have strong Greek roots and influences as well as Greek undertones. I hope you make and enjoy this recipe and come back with your comments (hope you try my hummus and other dishes too). Best wishes your way and let me know how it goes as and when. Cheers to you !
Sherri
October 28, 2012 at 4:16 am

This looks delicious. I will have to make it after I find the Birds Eye Custard powder. Thank you for all your terrific recipes.
Miriam
October 28, 2012 at 11:14 am

Hi there Sherri and welcome here. Thanks for your comment. If you don’t find the Bird’s Eye brand there are other vegan brands here is a link to one of them http://www.goodnessdirect.co.uk/cgi-local/frameset/detail/554222_Just_Wholefoods_All_Natural_Custard_Powder_100g.html – do let me know how it goes. Tip:- remember to have your tablespoons quite heaped for a thick filling. Best wishes your way in the meantime !
Carol Chemeres
November 8, 2012 at 4:21 am

Miriam – I love you! You are my personal hero of 2012!! Let me tell you – you have made this Greek girl very,very happy! I have been craving this for 14 years and am doing a happy chair dance after seeing that there really is a way to veganize my favorite dessert in the whole wide world – so THANK YOU!! (I’m making this this weekend – for sure)
Miriam
November 8, 2012 at 11:43 am

Hi there Carol, you have indeed put a huge smile on my face which I embrace – I look forward to your feedback on it as and when you have made it. Remember to make the sure that your heaped tablespoons of custard are heaped as this is part of what helps to hold it together. Enjoy and come back with your feedback. Best wishes your way in the meantime !
joan
December 2, 2012 at 2:21 pm

Mirriam,this is one of my favorite Greek desserts I shall try making this I have loved all of your recipes that I have tried when I was growing up in the UK my granddad who was a Greek man did the cooking :)cheers and kalimera!
Miriam
December 2, 2012 at 6:06 pm

Joan Hi there and thanks for your wonderful comment – I will await your feedback on this – tip:- for a thicker consistency add a little more custard powder or heap your spoons high ! Enjoy & kalispera to you !
Elena Malekou
December 3, 2012 at 10:10 pm

I can’t wait to try this recipe i don’t wont my family to miss out on these lovely Greek delicacies. Thank you.
Miriam
December 4, 2012 at 8:39 am

Hi Elena and welcome here. Hope you make and enjoy this – remember, if you want a firmer consistency for the filler, just add more custard powder. I look forward to your feedback on it and best wishes your way in the meantime !
Lucia
December 5, 2012 at 11:34 am

Ehy, great stuff!…. I’ m making it just now! Can I ask you how long it takes to set….. It seams a bit liquid ….by the time you see this comment…. I will know myself ihihihih! Anyway I enjoyed doing it! Hope I made it right!
Miriam
December 5, 2012 at 11:41 am

Hi Lucia and thanks for dropping by – it’s supposed to be fairly thick, so heap up your tablespoons of custard powder ! Enjoy !

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Lucia
December 5, 2012 at 11:50 am

I used corn flower , I keep my finger cross ! 😉
Miriam
December 5, 2012 at 2:20 pm

Cornflower is fine – you might need a little vanilla essence to intensify the flavour next time. But it should work. Cheers !
Andrea - Chocolate and Beyond
December 7, 2012 at 11:13 am

This looks absolutely incredible Miriam. I think I will be bookmarking this for Christmas dinner dessert!
Miriam
December 7, 2012 at 8:13 pm

Hi Andrea, hope you enjoy this dessert. Best wishes !
Lucia
December 7, 2012 at 11:51 pm

I Used vanilla soy milk …. Very nice …. But I should use more corn starch next time, or a bit of agar agar it was a bit too soft …. Delicious anyway! Tanx for the recipe I try again soon!
Miriam
December 8, 2012 at 10:39 am

Lucia Hi there and welcome here. I am glad you made and enjoyed the taste of this. I have up’d the tablespoons to 4 instead of 3 – the reason being that it’s difficult to equate how heaped people’s tablespoons are turning out – and that little bit less in each one could amount to another, so if you make it again, keep the tablespoons heaped, and 4 will do the trick. It’ll be better than adding agar in this recipe as agar will give it a jelly like texture which takes away from the creaminess of this traditional dish. Best wishes your way and I am sure all will be well 2nd time running. Cheers to you !
Dee Weaver
December 8, 2012 at 1:40 pm

Hi Miriam, and thank you for your recipes!
I made this one recently, and it was delicious. I used Just Wholefoods custard powder – it could have been a bit less runny, so I’ll add more the next time.
We’re not fans of filo in this house, so next time – and there certainly will be a next time – I’m going to try either a biscuit base or sweet shortcrust pastry. I know that’s not traditional, but what the heck 🙂
Miriam
December 8, 2012 at 3:09 pm

Dee Hi there and thanks for your feedback. Kindly note that I have increased the custard powder content, as I realized that ‘heaped’ to many is not quite heaped enough – so instead of 3 heaped tablespoons of custard powder I have adjusted the recipe to 4 – so next time all should be well. You can make this with sweet shortcrust pastry, make sure it’s going to yield a soft, easy to cut when forked result, and all should be well. Let me know how it goes with these adjustments next time. Also we are putting together a monthly new newsletter with exclusive recipes, ideas, etc and I am happy to add you if you so wish to be added – it’s only once a month, but up to you. Meantime, do visit my homepage and take a look at the 2 main Xmas Roast menus as well as the Xmas easy to make DESSERT ! Best wishes your way !
Dee Weaver
December 8, 2012 at 4:49 pm

Miriam, yes please add me to your mailing list!
I’ve already downloaded your lentil & mushroom roulade, and the Black Forest crumble, and am planning to try them over the Xmas break
Miriam
December 8, 2012 at 5:17 pm

Ok Dee, you have been added ! Enjoy and get back to me after the festive season when you’ve made, served and tasted them, I will really look forward to that ! Best wishes to you in the meantime !
Lucia
December 15, 2012 at 7:40 pm

Tanx! Miriam
Miriam
December 15, 2012 at 7:55 pm

You’re welcome Lucia.
Natasha
January 10, 2013 at 6:09 pm

Wow, this looks delicious and really easy to make.
Miriam
January 10, 2013 at 7:47 pm

Natalie Hi there and thanks for dropping by here. It is indeed easy to make once you have the ingredients to hand. Enjoy and let me know how it goes !
wendy
January 31, 2013 at 6:47 pm

Miriam just can’t wait to try this recipe! It looks so delicious and I just love anything with custard.
Thank you so very much for sharing.
Julia
January 31, 2013 at 10:11 pm

Hi There! I have seen a few of your recipes now and think they all look so YUMMY I was wondering what the calorie counts and fat counts of some the vegan dishes are verses non vegan/health benefits? Is there any good articles? Trying to live healthy!
Miriam
February 1, 2013 at 10:38 am

Hi Julia. You can google the benefits and effects of a plant based diet. I don’t have a calorie count facility on my blog sorry. A good vegan diet is devoid of animal fats and cholesterol, the prime cause of many illnesses including heart disease. Opting for a plant based diet full of fruit, vegetables, unrefined complex carbs, plenty of water, fresh air (wherever possible) low or no consumption of alcohol and minimized stress together with regular exercise is in my opinion as a nutritionist the optimum you can do for longevity and good health. Being happy enhances all I have mentioned further. Cheers to you ! (P.S. You may also wish to join my FB page ‘Vegan Rejuvenation’ for more info).
Miriam
February 1, 2013 at 10:39 am

You are welcome Wendy and I look forward to your feedback on it too !
wendy
February 3, 2013 at 9:39 pm

Hi Miriam: I made this desert yesterday but only added 2 cups of soy milk as if I had added 4 it would not have fitted in the dish (9″x12″) Anyway it was perfect, loved the taste. Will use a little more agave nectar though next time. I guess I have a very sweet tooth!
Thks again for all the wonderful vegan recipes. I have never eaten so well.
Please add me to your newsletter. Thks
Miriam
February 4, 2013 at 12:48 pm

Wendy Hi there, I think that what you did worked. Remember if you wish to sweeten any recipe further after you make it, simply add a little bit of stevia on it, it’s fine and will work. Best to you and I have added you to our upcoming monthly newsletter !
Lisa
March 16, 2013 at 5:54 pm

I am about 99% vegan, 1% vegetarian. I am so glad that you have adjusted this recipe for fat and sugar as well, as many vegetarian recipes do not account for that and I think these changes are BRILLIANT! I want to do this for my birthday cake as it is one of my family favorites. BUT, that being said, I am cautious about serving this recipe to a group of Greek omnivores!! It looks delicious, but I know that I can eat things that people who eat animal products on a regular basis will tend to toss. (Waste makes me just as crazy, whether plant or animal-based). What makes me the most skeptical is that the normal recipes that my family makes contain a much higher percentage of semolina and come out much thicker than pictured. So Questions: Have you tried different levels of semolina and have you had any commentary from omnivores? Thank you!
Miriam
March 16, 2013 at 6:42 pm

Hi there Lisa and welcome here. Thanks for sharing your comment here. Regarding this recipe, yes, as it happens I have served it several times to omnivores and they loved it. I am going to suggest the following for you Lisa – if I were you I would probably say that you are serving a Greek-Style Custard Tart. If you want a thicker consistency then make it the night or day before and add an extra half spoon of custard powder – taste it for sugar/sweetness and adjust accordingly – you can’t really go wrong, the taste is sublime. Best to you and let me know how it goes as and when. I look forward to your future comments on my blog. Best your way !
Brett Cummins
June 1, 2013 at 4:32 pm

This one is historic . . . we cooked it a couple of months back, and have repeated it 3 or 4 times since. It’s now a staple in the Cummins household, and once again I say to you, culinary genius Miriam ‘Mouthwatering Vegan’, THANK YOU, THANK YOU, THANK YOU !!!!
Miriam
June 1, 2013 at 5:00 pm

Brett that really sounds awesome, thanks for letting me know and for your kind words too ! 🙂
Debbie
August 5, 2013 at 6:57 pm

First it looks good, any chance this can be soy free I know the “milk” part easy almond milk yum but the tofu part any way of making a recipe like this without it and something else in it’s place by chance, thank you.
gayla
August 5, 2013 at 7:40 pm

Thank you again Miriam. Your book is helping me alot in my becoming a gourmet vegan!! This recipe will be new to me. I am not familiar with Greek desserts, it sounds interesting, my husband loves custard so hopefully this is a recipe to convert him to vegan versions.
Miriam
August 6, 2013 at 8:40 am

Gayla Hi there – let me know the outcome. Remember if your husband loves very thick custard add more custard powder ! 🙂
Miriam
August 6, 2013 at 8:42 am

Debbie Hi there. By all means omit the tofu and make a custard according to the packet/brand’s instruction, be sure to make it thick. I suspect this can also be made with thick coconut cream too ! Enjoy and let me know the outcome. 🙂
Elza
August 24, 2013 at 8:39 am

Its in the oven NOW !!!!!!
Miriam
August 24, 2013 at 11:39 am

Great and hope you enjoy it Elza.
Elza
August 24, 2013 at 2:32 pm

It is wonderfull, taste and looks are great and the custard was firm but not too firm just like on your picture. Its a winner. Thank you Miriam !
Miriam
August 25, 2013 at 11:13 am

Elza that really is awesome news, and so glad you enjoyed it ! 🙂
Kathy
June 23, 2014 at 9:51 pm

Thank you so much for this vegan version. So excited to try it!
Miriam
June 26, 2014 at 3:40 pm

Hi there Kathy, and let me know how it goes as and when ! 🙂
Simon
July 6, 2014 at 10:16 pm

I’ve just made this. It’s very nice but looks nothing like yours! Mine’s more messy!
I just had some at room temperature as I couldn’t wait to try it. It was a bit gooey but I’m sure overnight in the fridge will firm the rest up.
Miriam
July 7, 2014 at 8:19 am

Hi Simon, sounds like you may need to heap up your spoons with the custard powder and make sure it rests overnight, in that way you get a better cut – although another little trick is to freeze it for an hour to help it firm up even more before cutting, it’s great to do when you have guests and want that ‘perfect cut’using a sharp knife. Also remember that preferred consistency in recipes that require any form of thickening is an individual choice, some prefer it less thick than others. Hope you enjoyed it though ! 🙂
Simon
July 7, 2014 at 6:08 pm

Hi Miriam, I did very heaped tablespoons of custard because I read the comments above first. I used a measuring tablespoon from a set.
I have a fan gas oven and I translated 180 as gas mark 4 on a chart I found on the web and then turned it down a bit because of the fan. Would the oven being too cool have stopped the custard setting?
I also messed up the syrup as I thought it should be thick so it went brown.
My food processor isn’t big enough for the mixture either so I whisked some of the milk in with an electric hand whisk in my largest bowl!
Despite all this I did enjoy it, yes!
It followed tempura carrots, pepper and marinated firm tofu in sweet and sour sauce, which was also an experiment and went very well! 🙂
Miriam
July 8, 2014 at 11:53 am

Hi Simon, I’m not sure what process happened in your kitchen/oven, but what I can say is there is an easier way to actually make this. Conventional custard made and heated in a saucepan on your stove will yield a more stable result – follow the instructions on the tin, but add more powder – so bake your base first, let it cool down, pour the custard on top, again, allow to cool down use the cinnamon etc for the top and make the syrup last minute before serving (don’t overcook it as it will go brown). This is for your next time attempt – you do sound rather busy in the kitchen and hopefully you are having some fun too ! 🙂

About Me

Miriam Sorrell

Hi, I’m Miriam - award-winning recipe developer, photographer and author of ‘Mouthwatering Vegan’. My food is, sensual, mouthwatering and rustic, with Middle Eastern & Mediterranean flair . . .

NEW BOOK : ‘RUSTICA’ – A Delicious Journey from Soil to Kitchen

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Galaktoboureko (Greek Custard Slice) - Mouthwatering Vegan Recipes™ « Mouthwatering Vegan (2024)