Vegan Galaktoboureko - Custard Pie with Phyllo
Prep time
Cook time
Total time
  • ½ cup water
  • ½ cup honey or maple syrup
  • 1 teaspoon zest of lemon
  • 2 tablespoons anthonero (orange blossom water)
  • 2 tablespoons vanilla extract
  • 1 cinnamon stick
For the custard filling
  • 8 cups coconut milk
  • 14-16 tablespoons honey or *maple syrup (to taste, depending on how sweet you prefer it)
  • 400 ml coconut milk from tin
  • 1+1/3 cup (230 g) fine semolina
  • 4 tablespoons vanilla
  • 9 full tablespoons (150 g) corn flour
  • 1 tablespoon zest of lemon
  • ⅓ teaspoon turmeric
  • 1 cinnamon stick
  • 2 tablespoons anthonero (orange blossom water) optional
  • 1 package phyllo pastry
  • ⅓ cup olive oil or coconut oil
  • 1 teaspoon cinnamon
  • 1 tablespoon stevia or coconut flour
For the syrup
  1. Combine the water, honey, lemon zest, anthonero, vanilla extract and cinnamon stick in a pot. Place over heat and bring to boil, give it a stir. Simmer for 2 minuets.
  2. When ready, set the syrup aside to cool.
For the custard filling
  1. In a big pot, add the coconut milk, honey, coconut milk from tin, semolina, vanilla, corn flour, lemon zest, turmeric, 1 cinnamon stick, anthonero (optional), stir well and place over medium to high heat and bring to a boil.
  2. Whisk for about 20-30 minutes, until it thickens.
  3. When the whisk leaves streaks in the mixture, it means it has thickened enough and it is ready, remove the cinnamon stick and remove from heat.
  4. Preheat oven to 160 C Fan.
  5. Brush a 25x35 cm or 35x40 cm baking pan with some of the olive oil.
  6. Start assembling the pie by spreading a sheet of pastry in the pan and brush with olive oil.
  7. Repeat the same process with the remaining 4 sheets of pastry. Very gently press down on the phyllo with your hands.
  8. Spread the custard on top and turn in the phyllo that is hanging over the edges.
  9. Set 1 sheet of phyllo pastry aside and add the remaining sheets over the custard, brush each one with olive oil in the same way as before.
  10. Carefully cover with the final sheet you set aside. Use your pastry brush to help you turn it inwards, towards the bottom of the pan to seal.
  11. Brush with olive oil over the top.
  12. Score the top of the pie into 10-12 pieces and then cut into them.
  13. Bake for 1 ½ hours or until golden brown.
  14. When ready, remove from oven and immediately pour the cold syrup over the pie.
  15. Top it with some cinnamon and stevia.
24 Pieces
*if you are using maple syrup in the cream, taste and adjust flavour by adding 3-4 tablespoons of the maple syrup.
Recipe by - Delicious & Nutritious at