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Irresistible Greek Custard Pie – Galaktoboureko Delight Recipe

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★★★★★

4.6 from 125 reviews

Galaktoboureko is a traditional Greek custard pie featuring a creamy semolina custard nestled between layers of crispy, buttery phyllo pastry, all soaked in a fragrant lemon and cinnamon-infused syrup. This irresistible dessert combines textures and flavors for a delightfully rich and aromatic treat perfect for gatherings or special occasions.

Ingredients

Scale

Syrup

  • 1 cup Granulated Sugar
  • 1 cup Water
  • 1 stick Cinnamon Stick
  • 1 whole Lemon (juice reserved)

Custard

  • 4 cups Whole Milk
  • 1 cup Fine Semolina
  • 4 large Eggs (room temperature)
  • 4 large Egg Yolks
  • 1 teaspoon Vanilla Extract (pure)
  • 1 tablespoon Lemon Zest (freshly zested)
  • 4 tablespoons Cold Unsalted Butter (cubed)

Phyllo Pastry Layers

  • 12 sheets Phyllo Pastry (fresh or high-quality frozen)
  • 1 cup Unsalted Butter (melted)

Instructions

  1. Make the syrup: In a saucepan, combine sugar, water, the cinnamon stick, and the squeezed lemon juice. Bring the mixture to a boil without stirring, then reduce the heat to simmer for 6 to 8 minutes until slightly thickened. Remove from heat, discard the lemon, and let the syrup cool.
  2. Prepare the milk mixture: Set aside 1 cup of milk and half a cup of sugar separately. Heat the remaining milk in a pot with the reserved sugar, lemon zest, vanilla extract, and the cinnamon stick, stirring occasionally to infuse the flavors.
  3. Mix the eggs and semolina: In a separate bowl, beat the eggs and egg yolks with the remaining sugar until smooth. Gradually whisk in the fine semolina to avoid lumps.
  4. Temper and cook custard: Temper the egg mixture by slowly adding a small amount of the warm milk mixture while whisking continuously. Return the entire mixture to the pot and cook over medium heat, stirring constantly, for about 15 minutes or until the custard thickens and bubbles form.
  5. Finish custard: Remove the pot from heat, discard the cinnamon stick, and brush the surface of the custard with cold butter to prevent crust formation. Let the custard cool.
  6. Prepare phyllo base: Preheat oven to 356°F (180°C). Grease a baking dish and layer 7 sheets of phyllo pastry, brushing each sheet generously with melted butter to ensure crispness and flakiness.
  7. Assemble the pie: Pour the cooled custard over the phyllo base evenly. Fold the excess phyllo dough over the custard then layer the remaining 5 sheets on top, brushing each with butter. Lightly score the surface with a knife and sprinkle with a little water to aid in baking.
  8. Bake the pie: Bake in the preheated oven for about 1 hour or until the phyllo is golden brown and crisp.
  9. Add syrup and rest: Immediately after removing from the oven, pour the cooled lemon-cinnamon syrup evenly over the hot pie. Allow it to rest for at least 1 hour so the syrup soaks in before serving.

Notes

  • Use room temperature eggs to ensure smoother custard texture.
  • Brushing butter between phyllo layers is key for a crisp and flaky crust.
  • Letting the pie rest allows the syrup to fully absorb for enhanced flavor and moistness.
  • Caution when scoring the phyllo not to cut too deeply to prevent syrup leakage.
  • Phyllo sheets dry out quickly; keep them covered with a damp towel while working.

Keywords: Greek custard pie, Galaktoboureko, phyllo pastry dessert, lemon cinnamon syrup, semolina custard pie, traditional Greek dessert

Find it online: https://foodbylina.com/irresistible-greek-custard-pie-galaktoboureko-delight-recipe/