Galaktoboureko Greek Custard Pie
Indulge in the irresistible layers of *Galaktoboureko*, a classic Greek custard pie that perfectly marries creamy semolina-based custard with crisp, flaky phyllo dough. This decadent dessert is drenched in a fragrant, zesty syrup infused with lemon and cinnamon, offering a delightful contrast of textures and flavors. Featuring key ingredients like velvety milk, golden butter, and delicate vanilla, this traditional Greek recipe is baked to golden perfection and finished with a luscious syrup that seeps into every bite. Whether served warm or at room temperature, Galaktoboureko is a show-stopping dessert for any occasion, transporting your taste buds straight to the heart of Greece.
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Recipe Information
Ingredients
- 5 cups Milk
- 0.75 cups Semolina (fine)
- 1 cup Granulated sugar
- 5 Eggs
- 1.5 cups Unsalted butter (melted)
- 1 teaspoon Vanilla extract
- 1 package Phyllo dough
- 1.5 cups Water
- 1.5 cups Granulated sugar (for syrup)
- 2 tablespoons Lemon juice
- 1 teaspoon Lemon zest
- 1 Cinnamon stick
Instructions
Preheat your oven to 350°F (175°C). Grease a 9x13 inch (23x33 cm) baking dish with melted butter.
In a large saucepan, heat the milk over medium heat until warm but not boiling. Gradually whisk in the semolina and 1 cup of granulated sugar, stirring constantly to avoid lumps.
Continue cooking and stirring until the mixture thickens into a creamy custard. Remove the saucepan from the heat.
In a separate bowl, lightly beat the eggs, and then temper the eggs by slowly whisking in a small amount of the hot custard to prevent curdling. Gradually incorporate the tempered eggs back into the custard. Stir in the vanilla extract and set aside to cool slightly.
Lay one sheet of phyllo dough into the prepared baking dish and lightly brush it with melted butter. Repeat with about half of the phyllo sheets, layering and buttering each sheet as you go.
Pour the custard evenly over the layered phyllo sheets. Cover the custard with the remaining phyllo sheets, again layering and buttering each one. Tuck any excess phyllo into the sides of the dish and brush the top generously with melted butter.
Using a sharp knife, lightly score the top layers of phyllo into diamond or square shapes to make cutting easier after baking.
Bake the pie in the preheated oven for about 45-60 minutes, or until the phyllo is golden brown and crisp.
While the pie is baking, prepare the syrup: Combine water, 1.5 cups of sugar, lemon juice, lemon zest, and the cinnamon stick in a saucepan. Bring to a boil, then reduce the heat and simmer for 10 minutes. Remove the cinnamon stick and let the syrup cool slightly.
As soon as the pie comes out of the oven, pour the warm syrup evenly over the top. Let it soak for at least 1-2 hours before serving.
Cut into the pre-scored pieces and serve. Enjoy your Galaktoboureko warm or at room temperature!
Nutrition Facts
Calories |
701 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 37.5 g | 48% | |
| Saturated Fat | 21.7 g | 109% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 184 mg | 61% | |
| Sodium | 309 mg | 13% | |
| Total Carbohydrate | 83.3 g | 30% | |
| Dietary Fiber | 0.7 g | 2% | |
| Total Sugars | 56.2 g | ||
| Protein | 10.7 g | 21% | |
| Vitamin D | 2.5 mcg | 13% | |
| Calcium | 172 mg | 13% | |
| Iron | 1.3 mg | 7% | |
| Potassium | 249 mg | 5% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
