Greek Custard Pie (Galaktoboureko)

Ingredients

• 4 Eggs (large)
• 0.5 cup Granulated Sugar (for the egg mixture)
• 4 cup Whole Milk
• 0.5 cup Granulated Sugar (for the milk mixture)
• 0.25 tsp Salt
• 1 tbsp Vanilla Extract
• 0.5 cup Fine Semolina
• 2 tbsp Cornstarch
• 4 tbsp Unsalted Butter (for the custard)
• 1 cup Water (for syrup)
• 1.5 cup Granulated Sugar (for syrup)
• 1 tsp Orange Blossom Water
• 1 Cinnamon Stick
• 1 tsp Lemon Juice (freshly squeezed)
• 1 lb Phyllo Dough (thawed)
• 1 cup Unsalted Butter (melted, for layering)
• Pistachios (chopped, for garnish)
• Dried Rose Petals (for garnish)

Steps

1. 1

   Crack the eggs into a large bowl and add sugar. Beat the mixture until it turns a light, pale color.

2. 2

   In a pot over medium heat, combine the milk, salt, remaining sugar, and vanilla extract.

3. 3

   Whisk in the fine semolina and cornstarch to the milk mixture. Continue cooking and stirring until the mixture thickens into a custard consistency.

4. 4

   Remove the pot from the heat and stir in the butter until fully melted.

5. 5

   Slowly temper the egg mixture by adding a small amount of the hot custard while whisking constantly, then gradually incorporate the rest of the custard into the egg mixture.

6. 6

   Prepare the simple syrup by combining water, sugar, orange blossom water, a cinnamon stick, and a squeeze of lemon in a saucepan. Bring to a boil, then simmer for a few minutes and set aside to cool.

7. 7

   Preheat your oven to 350°F (175°C). Brush a baking pan with melted butter.

8. 8

   Layer 9 to 10 sheets of phyllo dough in the bottom of the pan, brushing each individual sheet generously with melted butter as you go.

9. 9

   Pour the prepared custard over the phyllo layers and spread it evenly.

10. 10

    Top the custard with another 9 to 10 layers of phyllo sheets, again brushing each sheet thoroughly with melted butter.

11. 11

    Using a sharp knife, score or cut the top layers of phyllo into your desired slice shapes (squares or diamonds).

12. 12

    Bake in the oven until the top is beautifully golden brown and crispy.

13. 13

    Immediately upon removing the pie from the oven, pour the cooled simple syrup over the hot pastry.

14. 14

    Garnish with chopped pistachios and dried rose petals before serving.

Notes

The key to a perfect Galaktoboureko is pouring cold syrup over the hot pastry (or vice versa) to ensure the phyllo stays crispy rather than becoming soggy.

Nutrition per serving

• dessert
• baked
• Greek
• custard
• pastry
• sweet
• holiday