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.