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Galaktoboureko – Greek Custard Pie
A classic Greek dessert made with fluffy semolina milk custard layered between crisp phyllo pastry and soaked in lemon-cinnamon syrup. It is buttery, richly sweet, and can be served at room temperature or chilled.
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Ingredients
- 700 g sugar (For the syrup)
- 500 ml water (For the syrup)
- 1 tbsp fresh lemon juice (For the syrup)
- 1 lemon peel (For the syrup; peel from 1 lemon)
- 1 cinnamon stick (For the syrup)
- 1250 ml milk (For the custard)
- 200 g sugar (For the custard)
- 1 tsp vanilla extract (For the custard)
- 5 eggs (Medium-sized; for the custard)
- 65 g fine semolina (For the custard)
- 65 g coarse semolina (For the custard)
- 50 g butter (Stir into the custard)
- 180 g butter (Melted; for brushing the pan and phyllo)
- 450 g phyllo pastry sheets (For the pie)
Steps
- 1
Thaw the phyllo pastry in the refrigerator overnight, or for at least 6 hours. Leave it at room temperature, still inside its package, for 30 minutes before using.
- 2
Make the syrup first so it has time to cool: add the sugar, water, lemon juice, lemon peel, and cinnamon stick to a saucepan.
- 3
Bring the syrup to a boil over high heat.
- 4
Cook for 6–7 minutes, until thickened. Do not stir; allow the sugar to dissolve on its own.
- 5
Set the syrup aside and let it cool to room temperature. It must be at room temperature when poured over the hot pie.
- 6
Make the custard filling by combining the fine and coarse semolina in a bowl. Set aside.
- 7
Put the milk, sugar, and vanilla extract in a cooking pot. Heat over medium-high heat until the mixture is steamy hot.
- 8
In a mixing bowl, beat the eggs with a whisk.
- 9
Once the milk mixture is steamy hot, gradually ladle half of it into the beaten eggs while whisking constantly.
- 10
Transfer the egg-and-milk mixture back to the pot. Reduce the heat to medium and allow it about 1 minute to become steamy hot again.
- 11
Gradually mix in the semolina, stirring continuously with the whisk until the cream begins to bubble and thicken.
- 12
Remove the custard from the heat and let it stand for 10 minutes.
- 13
Stir the 50 g butter into the custard until incorporated.
- 14
Preheat the oven to 170°C/340°F.
- 15
Open the stack of phyllo sheets on your work surface and cover it with a tea towel to prevent it from air-drying.
- 16
Brush a 12-inch/30 cm round baking pan with some of the melted butter.
- 17
Place 4 phyllo sheets, one at a time, in the pan to create a cross shape, leaving half of each sheet hanging over the edge. Brush the surface of every second phyllo sheet with melted butter.
- 18
Add 2 more phyllo sheets, folded as needed to fit the pan. Brush between the sheets with melted butter.
- 19
Add the custard and spread it evenly with a spoon.
- 20
Place 2 phyllo sheets, folded to fit, on top of the custard, brushing each sheet with melted butter.
- 21
Fold the phyllo hanging over the edge of the pan over the filling. It may be uneven and ruffled; brush it with butter.
- 22
Add the remaining phyllo sheets ruffled on top to create a crunchy topping, brushing with the remaining melted butter as needed.
- 23
Gently score the top with a knife and divide the Galaktoboureko into pieces.
- 24
Bake for about 50 minutes, until the top is deep golden or honey-brown and crunchy.
- 25
Immediately after removing the pie from the oven, slowly ladle the room-temperature syrup over it.
- 26
Allow the pie to cool inside the oven with the oven door open.
- 27
Once it reaches room temperature, cut and serve. Alternatively, refrigerate it for 4–6 hours and serve cold.
Notes
The syrup should be at room temperature before it is poured over the hot pie. The recipe notes that the syrup may be made one day ahead; boil it for 1 minute the next day and cool it again to help thicken it. Bake on the lowest oven rack so the top does not brown too quickly. If the oven runs hot, reduce the temperature by about 10 degrees. Do not overcook the custard on the stovetop because it continues cooking in the oven. Serve at room temperature or chilled; it is traditionally enjoyed with coffee.
Nutrition per serving
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