Galaktoboureko "The Best Greek Custard Pie"
Galaktoboureko is a delicate dessert featuring a creamy custard, layers of crispy and buttery phyllo pastry and rich syrup!
Ingredients
For the Syrup
- 1 ½ cups Water plus more for sprinkling
- 3 cups Granulated Sugar
- 1 stick Cinnamon
- Lemon rind 1 slice
For the Filling
- 1 quart Whole Milk
- 1 cup Granulated Sugar
- 1.20 cups Semolina
- 4 Eggs room temperature
- 2 tsp Pure Vanilla Extract
- Orange Zest from one orange
- 1/4 Salt
- 1 cup Unsalted Butter melted
- 12 sheets Phyllo Pastry room temperature
Instructions
For the Syrup
- In a saucepan over medium heat, add the water, sugar, cinnamon stick and lemon rind and bring to a boil.
- Simmer for about 5 minutes or until the sugar has dissolved.
- Remove from fire and set aside to completely cool.
For the Filling
- In a big pot on medium heat, add the milk, sugar and semolina and bring to a boil whisking continuously for about 4-5 minutes.
- When the mixture thickens, remove the pot from heat and continue stirring for another minute or so, until the mixture stops bubbling and most of the steam has been evaporated.
- Beat the eggs by hand in a separate bowl.
- Pour the beaten eggs in the pot and stir until fully incorporated.
- Add the vanilla extract, orange zest and salt and give it a good stir.
To assemble the pie
- Preheat oven to 350F (180C).
- Melt the butter in a small saucepan.
- Brush the bottom of a 13 x 9 inches (33 x 23cm) baking pan with some of the melted butter.
- Spread the first phyllo sheet at the bottom of the pan and drizzle some of the butter using a brush. Gently press down the phyllo sheet with your hands. Repeat the same process for the remaining 5 phyllo sheets.
- Pour the custard filling into the pan and spread it evenly.
- Fold in the phyllo edges hanging outside the pan.
- Drizzle some of the melted butter.
- Following the same procedure as before, start layering the remaining phyllo sheets one after the other. Repeat for all 6 phyllo sheets.
- Using a brush, carefully push the excess phyllo edges into the pan to seal the filling.
- Brush the top with more melted butter.
- Score the pie using a knife into10-12 pieces without cutting the bottom phyllo sheets.
- Sprinkle some water on top using your hands.
- Bake for approximately 1 hour and 30 minutes or until golden brown and crispy.
- Remove from the oven and pour the cold syrup right away.
- Allow 20-30 minutes for the syrup to be soaked.
- Cut into slices and serve!
Notes
- Place phyllo pastry in refrigerator overnight to thaw. Allow at least one hour to stand at room temperature before using. This will result to every phyllo sheet to come off easily. Follow the instructions written on the back of your phyllo pastry package for more details.
- A pack of phyllo pastry has approximately 16 phyllo sheets.
- Drizzle the melted butter instead of spreading it with a brush and press gently the phyllo sheets in the pan. This results to a dessert with more volume since there is air between the phyllo sheets and a crispier texture when baked.
- The only times you actually need to brush with butter is before the first phyllo layer and after the last phyllo layer.
- Before you transfer the pan into the oven sprinkle some water. Water also contributes to a crispier texture.
- Note that ovens bake differently, so yours may take a little less or a little more time to bake.
- The golden rule for Galaktoboureko is hot pie - cold syrup. Start by making the syrup first, so that way there is enough time for it to cool.
- Galaktoboureko can be stored in the fridge for 5-6 days or in room temperature for up 2 days covered tightly.
- If you prefer a less syrupy pie reduce the ratios into half.
- If you have remaining phyllo dough you could use it to make Greek spinach pie!
- Have any questions about the recipe or want to ask for substitutions? Contact me and I will be happy to help!
Nutrition
Calories: 582kcalCarbohydrates: 93gProtein: 8gFat: 21gSaturated Fat: 12gTrans Fat: 1gCholesterol: 103mgSodium: 151mgPotassium: 178mgFiber: 1gSugar: 71gVitamin A: 681IUVitamin C: 1mgCalcium: 111mgIron: 2mg
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