Galaktoboureko (Greek Custard Pie) Recipe
Ingredients
For the Custard:
- 4 cups whole milk
- 1/2 cup fine semolina flour
- 3/4 cup granulated sugar
- 4 large eggs
- 2 tsp vanilla extract
- Zest of 1 lemon (optional)
For the Syrup:
- 1 1/2 cups sugar
- 1 cup water
- 1/2 cup honey
- 1 cinnamon stick
- Juice of 1/2 lemon
For the Assembly:
- 1 package phyllo dough, thawed
- 3/4 cup unsalted butter, melted
- Powdered sugar (for garnish)
Instructions
1. Make the Syrup:
- Combine sugar, water, honey, cinnamon stick, and lemon juice in a saucepan. Bring to a boil and simmer for 5–7 minutes until slightly thickened. Remove from heat and let cool completely.
2. Prepare the Custard:
- Heat the milk in a saucepan over medium heat until warm.
- In a separate bowl, whisk semolina, sugar, and eggs until smooth. Gradually pour the warm milk into the egg mixture, whisking constantly.
- Return the mixture to the saucepan and cook on low heat, stirring, until thickened. Add vanilla extract and lemon zest. Remove from heat and let cool slightly.
3. Assemble:
- Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish.
- Layer half of the phyllo sheets in the dish, brushing each sheet with melted butter.
- Pour the custard over the phyllo layers and spread evenly.
- Cover with the remaining phyllo sheets, again brushing each with melted butter.
- Tuck the edges of the phyllo into the sides of the dish.
4. Bake:
- Bake for 45–50 minutes, or until golden brown and crispy on top.
5. Add Syrup:
- Remove the pie from the oven and immediately pour the cooled syrup over the hot pastry. Allow it to soak in.
6. Serve:
- Let it cool to room temperature. Dust with powdered sugar before serving.
Enjoy this rich, creamy, and flaky dessert! Would you like to adjust the recipe or pair it with anything specific? 😊