Sütlü börek (semolina custard filled syrup pastry)

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Sütlü börek (galaktoboureko in Greek) is a traditional Cypriot syrup dessert made with layers of golden, buttery filo pastry wrapped around a firm yet smooth vanilla-infused semolina custard. Sütlü (soot-loo) means ‘with milk’ in Turkish, referring to the rich milk-based filling at the centre of the pastry.

Once baked, the crisp filo layers are soaked in a delicately spiced syrup flavoured with rose water, cinnamon and cloves. The contrast between the flaky pastry and soft custard gives sütlü börek its distinctive texture, while the syrup adds a fragrant sweetness without making the dessert feel overly heavy.

The fusion of crispness, creaminess, and sweet syrup makes sütlü börek a perfect after-meal dessert or shared as part of a celebration like Bayram (Eid). The dessert is traditionally served chilled once the syrup has fully soaked into the pastry, though it can also be served slightly warm with ice cream on the side.

For alternative, semolina-based desserts, you can try şamali (semolina and syrup cake) or irmik helvası (Turkish semolina halva). If you enjoy milk-based desserts, sütlü muhallebi (milk pudding) and sütlü erişte (Turkish pasta pudding) are also popular choices.

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Cooking tips

• The semolina custard should cool fully to room temperature before assembling the pastries. This allows it to firm up properly, making it easier to cut into equally sized rectangles.

  
  

• Covering the filo pastry sheets with a clean tea towel while you are preparing each pastry prevents them from drying out and cracking. It also helps to keep windows closed where possible, as even a light breeze can dry the pastry sheets quickly.

  
  

• The syrup must cool completely to room temperature before being ladled over the hot pastries. This contrast between cool syrup and freshly baked pastry helps the filo remain crisp while still absorbing the syrup gradually. If the syrup is hot, it will be absorbed by the pastry too quickly and become soggy.

  
  

• Rose water should only be added to the syrup once it has cooled to room temperature. If the syrup is hot, some of its delicate floral aroma can evaporate.

  
  

• Leaving the pastries covered overnight is highly recommended. This gives the syrup enough time to soak fully into the filo pastry layers.

  
  

Ingredient notes

• We use regular (medium) semolina rather than fine or coarse, as it provides the best balance between firmness and smoothness for the custard. Fine semolina can make the filling overly soft, while coarse semolina creates a grainier texture.

• Thin baklava filo pastry is recommended rather than regular filo pastry, as it creates a much lighter and crisper texture once baked and soaked in syrup. It is usually available in Turkish or Middle Eastern supermarkets. For another syrup-soaked dessert that uses baklava filo pastry, you can try şerbetli katmer (syrup and nut pastry).

  
  

• Orange blossom water can be used instead of rose water if you prefer it.

  
  

• Unsalted butter is recommended so the pastry remains delicate and sweet without adding savoury notes.

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Makes 20 pieces | Preparation time: 20 minutes | Cooking time: 45 minutes for the syrup | Baking time: 30 minutes for the pastries | Additional time: To cool the custard and syrup to room temperature and for the pastries to absorb the syrup overnight

For best results, see our cooking tips above.

Ingredients

For the syrup
800g white sugar	​2x 5cm strips of a cinnamon quill (break up the quill to get the individual strips)
​1L water	1 tbsp fresh lemon juice
6 cloves	​2 tbsp rose water
For the pastry
20 sheets of thin baklava filo pastry (this is thinner than normal filo pastry)	200g unsalted butter, melted for greasing
For the semolina custard
200g regular semolina (not fine or coarse)	​100g white sugar
1L milk	2 tbsp rose water
50g unsalted butter, plus extra for greasing	1 tsp vanilla extract
100ml water	40g cornflour (cornstarch)

Hob heat settings

Method

For the syrup

1. Mix the sugar, water, cinnamon and cloves in a large saucepan until the sugar fully dissolves. Place on a high heat while loosely covered until there is a rolling simmer (about 15-20 minutes).

   
   

2. Stir in the lemon juice and continue to simmer while loosely covered for 20-25 minutes more, or until the syrup thickens slightly and goes light brown in colour. Allow the syrup to cool completely to room temperature before adding the rose water and mix well.
   

For the semolina custard

1. Add the milk, rose water, vanilla essence, sugar and 50g of unsalted butter to a large saucepan and whisk until the sugar dissolves. Place on a high heat while loosely covered for 10-15 minutes, stirring occasionally until the butter melts thoroughly and steam rises from the surface.

   
   

2. Lower to a medium-high heat. Dissolve the cornflour in the water and add to the milk along with the semolina. Whisk continuously for up to 1 minute or until it starts to thicken. Reduce to a medium-low heat and stir with a spoon for 3-5 minutes more, or until the custard becomes thick (like the consistency of creamy mashed potatoes).

   
   

3. Pour the custard into a butter-greased D5xW30xL40cm oven pan, spreading evenly with the back of a wet spoon. Leave covered with a tea tray and tea towel to cool completely and become firm (approx 1 hour) before cutting the custard into 20 W6xL10cm rectangle pieces.

   
   

   

   
   

For the pastries

1. Preheat the oven to 190°C/170°C Fan/Gas Mark 5 and grease two D5xW30xL40cm oven pans with butter.

   
   

2. Fold one filo sheet in half and grease lightly with the melted butter. Add a piece of custard 2cm up from the bottom.

   
   

   

   
   

3. Fold the pastry in once from the bottom over the filling.

   
   

   

   
   

4. Fold the pastry once from the left and right so the two sides overlap - but don’t squeeze the filling too tightly.

   
   

   

   
   

5. Grease with melted butter along the length of the pastry once more and then start rolling inwards to create a parcel.

   
   

   

   
   

6. Once you get to the final flap of pastry, grease it once more and fold over. Grease once more over the flap to hold everything in place and all over the tops and sides.

   
   

   

   
   

7. Place 10 pastries 2cm apart and flap-side down in each of the two greased oven pans. Placing them flap-side down prevents them from opening while baking. Bake for 30 minutes, or until lightly browned all over (check the bottoms to make sure they are browned too).

   
   

8. Remove the pastries from the oven and ladle over the syrup (at room temperature) while the pastries are still hot. You will need to use half the syrup for each oven pan with 10 pastries.

   
   

   

   
   

9. Loosely cover the pastries with a tea tray and tea towel, and leave to cool and fully absorb the syrup for a few hours (preferably overnight), before serving chilled.

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Serving and storage

Serving

• Sütlü börek is traditionally served chilled once the syrup has fully soaked into the pastry overnight. You can also serve the pastries warm with vanilla ice cream on the side.

Storage

• The pastries can be covered and stored in the fridge for up to 2 days. However, note that the filo pastry will soften over time as it continues to absorb the syrup. The pastries should not be reheated.

  
  

• Sütlü börek is not ideal for freezing, as the custard texture may become grainy and the pastry can lose its crispness after defrosting.