Traditional Galaktoboureko (Greek Custard Phyllo Pie)

by

Instructions

Make the Syrup

  1. In a saucepan, combine the sugar and water.

  2. Add the cinnamon stick and lemon zest. Bring to a boil until sugar dissolves.

  3. Remove from heat, stir in honey, and let the syrup cool completely.

Make the Custard

  1. In a large pot, combine milk, cream, 100 g sugar, a pinch of salt, and vanilla. Heat just until it begins to simmer.

  2. Gradually add semolina, whisking constantly. Cook for 3–4 minutes until thick.

  3. Remove from heat and stir in the butter. Mix well until fully melted.

  4. Transfer to a bowl and let cool completely.

Whip Eggs

  1. In another bowl, beat the eggs and remaining 100 g sugar until light, pale, and fluffy.

  2. Fold the egg mixture into the cooled semolina custard a little at a time. Mix well until smooth and creamy.

Assemble the Galaktoboureko

  1. Preheat the oven to 170°C (340°F), static setting.

  2. Brush a 22×32 cm baking dish with melted butter.

  3. Layer 4 sheets of phyllo dough, brushing each with butter and letting edges hang over the sides.

  4. Pour in the custard filling and smooth it out evenly.

  5. Cover with one phyllo sheet, brush with butter, and fold in overhanging edges.

  6. Add 3–4 more buttered sheets on top to cover completely.

  7. Score the surface gently into 6 or 8 squares, without cutting all the way through.

  8. Bake for about 90 minutes. If the top darkens too quickly, loosely cover with foil and continue baking.

Final Steps

  1. Once out of the oven, let it rest for 10–15 minutes.

  2. Pour the cooled syrup evenly over the warm pie.

  3. Allow the galaktoboureko to rest for at least 3 hours before serving to absorb the syrup fully.

Storage Tips

  • Refrigerator: Store covered for 3–4 days. Best enjoyed cold or at room temperature.

  • Freezing: Freeze before adding syrup. Wrap well and freeze up to 2–3 months. Add fresh syrup after thawing.

Pro Tips

  • Always let the custard cool before layering into phyllo to avoid sogginess.

  • Be generous with the butter on the phyllo sheets for a crisp finish.

  • Let it rest before serving—this enhances the flavor and texture dramatically.

Pages: 1 2

Leave a Comment