Galaktoboureko Greek Custard Pie
Galaktoboureko is a spectacular Greek dessert featuring a rich semolina custard encased in crisp, buttery phyllo pastry that is soaked in a fragrant lemon and orange syrup immediately after baking. It is an indulgent celebration of Greek pastry making that is truly impossible to resist.
A rich Greek semolina custard wrapped in crispy phyllo pastry and drenched in fragrant citrus sugar syrup.
Nutrition per serving
Ingredients
custard
custard and syrup
pastry
syrup
Instructions
Make the Semolina Custard
Heat the milk in a large saucepan over medium heat until steaming. Whisk in the fine semolina and 100 grams of the caster sugar gradually, then stir constantly over medium-low heat for 8 to 10 minutes until the custard is thick enough to leave a clear trail when you run a spoon through it. Remove from heat and stir in two beaten eggs and a teaspoon of vanilla extract, then let it cool slightly.
Assemble the Phyllo Layers
Brush a large 30 by 40 cm baking pan with melted butter. Layer six phyllo sheets into the pan one at a time, brushing each sheet generously with melted butter before adding the next. Allow the excess phyllo to hang over the sides of the pan. Pour the warm custard evenly over the phyllo base.
Top with Phyllo and Bake
Fold the overhanging phyllo edges back over the custard and layer the remaining six sheets on top, brushing each with melted butter. Score the top layers into 12 portions with a sharp knife, then brush the surface generously with any remaining butter. Bake at 170 degrees Celsius for 45 to 50 minutes until deeply golden.
Make and Pour the Syrup
While the pie bakes, combine the remaining 50 grams of sugar with 150 ml of water, the lemon juice, and lemon zest in a small saucepan. Bring to a boil and simmer for 5 minutes until slightly syrupy. As soon as the hot pie comes out of the oven, pour the hot syrup evenly over it, allowing it to soak in completely as it cools.
Substitutions
Common mistakes
I made this!
Cooked this recipe? Share your photo and inspire others.