Galaktoboureko Croissant Bake: Greek-custard filled croissants

Flaky croissants filled with creamy custard, baked until golden, and topped with a fragrant syrup!

I’ve got another ‘never-before-seen’ recipe that I’m calling Galaktoboureko Croissant Bake with Greek custard-filled croissants. The buttery, flaky croissants are filled with luscious Greek custard pie cream and soaked in cinnamon syrup. It’s perfect for Mother’s Day, brunch, or anytime you want a taste of Greece with a French touch!

My friend Via sent me a viral croissant recipe saying, “What about Galaktoboureko?” My wheels started turning, and I created a delicious twist that gave the Greek classic a run for my favorite. I love the blueberries because they release juices as you bake the croissants and add a good bit of freshness to the rich, creamy custard and buttery croissants. Your house will smell amazing, and your dessert will be as delicious as it is beautiful.

Why will all of my guests love these?

Crispy, buttery croissants

Luscious, creamy vanilla custard

Juicy cinnamon syrup

Tender pistachio crunch

What will I need for this bake?

Large croissants -day old works best to really absorb the sweet syrup. You can use small croissants if you’d like smaller portions for a bigger crowd.

Butter –cubed or sliced to place all around the top of the croissants before baking.

Blueberries -or your favorite fresh or frozen berries or fruit.  

Ground pistachios -for garnish, add just a little crunch and a beautiful green color.

What are the ingredients for the custard?

Milk -the base of the custard.

Sugar -makes the custard sweet and dessert-like.

Fine semolina -be sure to use finely ground for the best custard consistency.

​Corn starch -helps thicken the custard without adding any flavor.

Whole eggs -provide the fat for the texture and structure of the custard.

Egg yolks -make the custard rich and creamy.

Zest of an orange -or lemon. Whichever you have and whichever goes best with the fruit you choose.

Vanilla extract -is the main flavor, so be sure to use good quality.

Salt -brightens the flavor and balances the sweetness.

What’s in the simple syrup?

Granulated sugar -the sweetness that also creates the thickness of syrup

Water -what thins the melted sugar for the perfect sweetness and syrupy consistency.

Cinnamon stick -adds the warm spice that pairs so well with buttery vanilla flavor.

Juice of a lemon -I love blueberries and lemon, but you can use orange, too. Just be sure to stay consistent with what you use in the custard.

Vanilla extract -the yummy marshmallow flavor I love in syrup.

How do I make custard?

Beat the eggs, yolks, half of the sugar, salt, semolina, and cornstarch until thick and pale yellow—about 3 minutes. In the meantime, warm the milk in a saucepan with the remaining sugar until scalding hot.

How do I temper the eggs for custard?

​Temper the egg mixture by adding a bit of hot milk while whisking constantly. Then, whisk the egg mixture into the milk in the saucepan and cook over low heat while continuously stirring until it thickens. Once it comes to a boil, it will be at the correct thickness.

When do I add extract and zest to custard?

​Remove from heat and add vanilla extract, about two tablespoons of melted butter, and the orange zest. Mix well to incorporate and set aside.

How do I make the simple syrup?

In a small saucepan, combine the sugar, water, juice, and cinnamon stick and bring to a boil. As soon as the sugar dissolves, remove from the heat and add vanilla. Set aside to cool.

How do I assemble the croissant bake?

Preheat the oven to 350 °F, 180 °C. Slice croissants lengthwise and fill them with the custard. Then, arrange them in a 9 x 13-inch baking tray lightly greased with butter or baking spray. Top with the butter slices and sprinkle the blueberries around the croissants.

When do I pour the syrup over?

Bake on the center rack of the preheated oven for 30 minutes. As soon as you pull the bake out of the oven, pour the syrup over the croissants and set aside for 30-60 minutes until it is absorbed.

What’s the best way to serve custard croissants?

If you like a more bread-budding texture, sprinkle the pistachios over the bake and serve. If you prefer the croissants crispier, like I do, warm them through in the oven so that the tops can crisp up a bit before serving, and then garnish with ground pistachios. You can even top them with ice cream or whipped cream and fresh berries to make them extra delicious. Enjoy! Kali Orexi!

Do you have more galaktoboureko recipes?

There’s no denying the deliciousness of the classic Greek custard pie, galaktoboureko. So, using those flavors in other ways was inevitable. I made it with kataifi in my kataifi galaktoboureko and turned them into custard and phyllo galaktoboureko rolls. Then, I created pistachio galaktobourko rolls. They don’t have the exact same flavors, but I recently posted pistachio kataifi tarts with semolina custard. You’ll enjoy them all. So, let me know which is your favorite in the comments!

Watch the Video: