Recipe for Galaktoboureko – Greek Custard Pie
Galaktoboureko is a Greek custard pie with flaky phyllo dough crust. It’s best served the day it’s made so the crust doesn’t get soggy.
Galaktoboureko (Greek Custard Pie) Recipe Ingredients:
- 7 cups milk
- 3 tablespoons cold butter, chopped
- 1 cup sugar
- 1 1/2 cups semolina (or cream of wheat, or rice flour)
- Grated peel lemon
- 6 large eggs
- 1 1/2 pounds Phyllo (pastry sheets)
- 3/4 cup melted butter
Galaktoboureko (Greek Custard Pie) Syrup Recipe:
- 2 cups sugar
- 1 cup water
- 1 tablespoon lemon juice
How to Prepare Galaktoboureko (Greek Custard Pie):
Preheat oven to 350 Degrees Fahrenheit. Brush a 9×13 baking pan or large round baking pan (like a deep dish pizza pan) with melted butter. Set aside.
Add the milk, butter, and sugar to a saucepan and heat over medium until the butter is melted and the sugar has dissolved. Whisk in the semolina and cook over medium-low heat, whisking constantly (you may stir with a wooden spoon instead) until the mixture thickens. Stir in the lemon peel. Remove from heat.
Beat the eggs in a separate bowl using a whisk or electric mixer that has been set on medium speed. Place the saucepan back on the burner with the heat set on low. Slowly whisk in the beaten eggs (you may use a mixer that has been set on medium speed instead) until the eggs are fully incorporated. Heat slightly, stirring constantly. The mixture will thicken even more. You only want to cook the mixture for a few minutes because the eggs just need to be heated through.
Lay 2/3 of the pastry sheets in the baking pan, brushing each sheet with melted butter. The edges of the pastry sheets should come up above the top of the pan.
Spread milk mixture over pastry sheets and turn in the edges of the phyllo over the cream.
Cover with remaining pastry sheets, brushing each with melted butter.
Pour any remaining butter over top.
Score (Cut through the first 3 pastry sheets) in 3-inch squares and sprinkle with water.
Bake in the oven for 45 minutes. Take out of the oven after this time and let the pastry cool completely on the countertop.
Boil the sugar, water and lemon juice for 5 minutes. Pour lukewarm syrup over galatoboureko. Cool before serving.
This post was written by GreekBoston.com