Sophocles’ Galaktoboureko

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Sophocles’ Galaktoboureko

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500 gr Kantaifi sheet
250 gr butter melted
For the cream
860 ml Whole milk
150 gr sugar
100 gr Fine semolina
35 gr Sheep butter
3 egg yolks
½ vanillin
For the syrup
320 gr sugar
130 ml water
70 gr glucose
1 cinnamon wood
1 lemon peel
  • Medium


  • For the cream

  • For the syrup



Sophocles’ Galaktoboureko
The famous galaktoboureko with Kantaifi sheet

Delicious as you can imagine… perhaps one of the best in Greece. Sophocles creates incredible pastries with Galaktompoureko at its best, but also dreamy ice creams in the patisserie of Itea Mansion

The aroma and taste are unique. The aromatic butter and fresh milk come from indigenous cows that live and graze in Vardoussia and in Parnassos sheep.

The eggs also come from hens in the area.

It is definitely worth to stop in Itea for this amazing taste experience. Sophocles is very kind and will explain everything to you. Try the rose ice cream  with chocolate … it is just wonderful.

Sophocles’ Galaktoboureko

From the confectionery Mansion of Itea




Preheat the oven well to 180 °C and comb the kantaifi sheets (fillo) thoroughly so that it does not get tangled and there are no knots.


In a round pan with a diameter of 40 cm, spread the 400 gr. sheet covering the entire surface of the sheet and we press it with our hands on the pan and we lightly butter the whole surface with a brush. Then we butter well a rectangular baking pan and we place the buttered baking sheet to be placed evenly.


Prepare the cream

In a pot, heat the milk over medium heat. Once is warm, add the sugar, semolina and yolks and stir constantly with the whisk so that it does not stick.


Once the mixture starts to boil, we remove from the heat and we add butter and vanilla and stir until the mixture is homogenous.

40 - 50 minutes

Finally, pour the cream into the baking pan with the kantaifi sheets that we have already spread. Cover with the protruding sheets and place in the rest of the sheet to cover the surface. Butter the surface of the sheet, put the pan in the oven and bake for 40 - 50 minutes until it becomes golden brown.


At the same time we are preparing the syrup

Put the water, glucose, lemon peel and cinnamon stick in a pot and once they are warm, add the sugar.

1 minute

Once the syrup has boiled, let it boil for 1 minute, remove it from the heat and let it cool.


When the galaktoboureko is ready, syrup it with cold syrup.

Sissy N.

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