{"id":2423,"date":"2025-02-04T12:51:33","date_gmt":"2025-02-04T12:51:33","guid":{"rendered":"https:\/\/breckas.com\/?p=2423"},"modified":"2025-02-04T12:51:33","modified_gmt":"2025-02-04T12:51:33","slug":"greek-custard-pie","status":"publish","type":"post","link":"https:\/\/breckas.com\/index.php\/2025\/02\/04\/greek-custard-pie\/","title":{"rendered":"Greek Custard Pie"},"content":{"rendered":"

Galaktoboureko (Greek Custard Pie) Recipe<\/strong><\/h3>\n

INGREDIENTS<\/strong><\/h4>\n

For the Custard:<\/strong><\/p>\n

    \n
  • 4 cups whole milk<\/li>\n
  • 1\/2 cup fine semolina flour<\/li>\n
  • 3\/4 cup granulated sugar<\/li>\n
  • 4 large eggs<\/li>\n
  • 2 tsp vanilla extract<\/li>\n
  • Zest of 1 lemon (optional)<\/li>\n<\/ul>\n

    For the Syrup:<\/strong><\/p>\n

      \n
    • 1 1\/2 cups sugar<\/li>\n
    • 1 cup water<\/li>\n
    • 1\/2 cup honey<\/li>\n
    • 1 cinnamon stick<\/li>\n
    • Juice of 1\/2 lemon<\/li>\n<\/ul>\n

      For the Assembly:<\/strong><\/p>\n

        \n
      • 1 package phyllo dough, thawed<\/li>\n
      • 3\/4 cup unsalted butter, melted<\/li>\n
      • Powdered sugar (for garnish)<\/li>\n<\/ul>\n
        \n

        INSTRUCTIONS<\/strong><\/h4>\n

        1. Make the Syrup:<\/strong><\/p>\n

          \n
        • Combine sugar, water, honey, cinnamon stick, and lemon juice in a saucepan. Bring to a boil and simmer for 5\u20137 minutes until slightly thickened. Remove from heat and let cool completely.<\/li>\n<\/ul>\n

          2. Prepare the Custard:<\/strong><\/p>\n

            \n
          • Heat the milk in a saucepan over medium heat until warm.<\/li>\n
          • In a separate bowl, whisk semolina, sugar, and eggs until smooth. Gradually pour the warm milk into the egg mixture, whisking constantly.<\/li>\n
          • 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.<\/li>\n<\/ul>\n

            3. Assemble:<\/strong><\/p>\n

              \n
            • Preheat oven to 350\u00b0F (175\u00b0C). Grease a 9\u00d713-inch baking dish.<\/li>\n
            • Layer half of the phyllo sheets in the dish, brushing each sheet with melted butter.<\/li>\n
            • Pour the custard over the phyllo layers and spread evenly.<\/li>\n
            • Cover with the remaining phyllo sheets, again brushing each with melted butter.<\/li>\n
            • Tuck the edges of the phyllo into the sides of the dish.<\/li>\n<\/ul>\n

              4. Bake:<\/strong><\/p>\n

                \n
              • Bake for 45\u201350 minutes, or until golden brown and crispy on top.<\/li>\n<\/ul>\n

                5. Add Syrup:<\/strong><\/p>\n

                  \n
                • Remove the pie from the oven and immediately pour the cooled syrup over the hot pastry. Allow it to soak in.<\/li>\n<\/ul>\n

                  6. Serve:<\/strong><\/p>\n

                    \n
                  • Let it cool to room temperature. Dust with powdered sugar before serving.<\/li>\n<\/ul>\n","protected":false},"excerpt":{"rendered":"

                    Galaktoboureko (Greek Custard Pie) Recipe INGREDIENTS For the Custard: 4 cups whole milk 1\/2 cup fine semolina flour 3\/4 cup…<\/p>\n","protected":false},"author":1,"featured_media":2424,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"slim_seo":{"title":"Greek Custard Pie - Grandma Baking Recipes","description":"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"},"footnotes":""},"categories":[1],"tags":[],"class_list":["post-2423","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-uncategorized"],"_links":{"self":[{"href":"https:\/\/breckas.com\/index.php\/wp-json\/wp\/v2\/posts\/2423","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/breckas.com\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/breckas.com\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/breckas.com\/index.php\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/breckas.com\/index.php\/wp-json\/wp\/v2\/comments?post=2423"}],"version-history":[{"count":1,"href":"https:\/\/breckas.com\/index.php\/wp-json\/wp\/v2\/posts\/2423\/revisions"}],"predecessor-version":[{"id":2425,"href":"https:\/\/breckas.com\/index.php\/wp-json\/wp\/v2\/posts\/2423\/revisions\/2425"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/breckas.com\/index.php\/wp-json\/wp\/v2\/media\/2424"}],"wp:attachment":[{"href":"https:\/\/breckas.com\/index.php\/wp-json\/wp\/v2\/media?parent=2423"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/breckas.com\/index.php\/wp-json\/wp\/v2\/categories?post=2423"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/breckas.com\/index.php\/wp-json\/wp\/v2\/tags?post=2423"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}