Galaktoboureko (Greek Custard Pie)
"A homey Greek dessert."
- Ready In:
- 1hr 45mins
- Ingredients:
- 12
- Serves:
-
20-24
ingredients
- 6 eggs
- 1 cup sugar
- 1 1⁄2 cups fine semolina or 1 1/2 cups cream of wheat
- 8 cups milk
- 2 lemons, zest of, of grated
- 1 teaspoon vanilla extract
- 4 tablespoons butter
- 1 1⁄2 lbs phyllo pastry sheets
- 3⁄4 cup melted butter
-
Syrup
- 2 cups sugar
- 1 cup water
- 3 tablespoons lemon juice (fresh)
directions
- Beat the eggs with the sugar until thick.
- Add semolina, milk, zest and vanilla extract.
- Cook over a low heat until mixture thickens, stirring continuously.
- Remove from heat; stir in 4 tbsp butter.
- Butter a baking pan 9x12x2 inches and lay 2/3 of pastry sheets, brushing each sheet generously with melted butter.
- The edges of the pastry sheets should come up above the top of the pan.
- Spread milk custard mixture over pastry sheets and turn in the edges of the phyllo over the custard.
- Cover with remaining pastry sheets, buttering each one generously with melted butter once it gets into the baking pan.
- Pour any remaining butter over top.
- Cut through the first 3 pastry sheets (no one will kill you if it's 4! Just use a light touch and a very sharp, pointy knife.) in 3 inch squares and sprinkle pastry with water.
- Bake in a moderate (350°F-180°C) oven for 45 minutes to 1 hour- until golden on top (not golden-brown).
- Allow to cool.
- Boil the sugar, water and lemon juice for 5 minutes.
- Pour lukewarm syrup over the cooled 'Galaktoboureko'.
- Cool before serving.
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Reviews
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OMG ! I made this recipe for Greek Easter - it's my husbands favorite dessert - he said "WOW"! Then he proclaimed "It tastes Greek!" - which I took as a compliment because he is Greek and I am not. He said it was the best he's ever had. Thanks Evelyn! -
Exactly the way this dessert should taste. Great recipe. -
I made a greek dinner last night. We had this for dessert. It was very good. It wasn't difficult to put together. I love the lemony flavor. I added a cinnamon stick to the syrup recipe. Will definetly make again!! -
I LOVE this recipe. This has always been one of my favorite Greek desserts and finding out that it is fairly simple to make at home totally made my year. I've brought this to work a couple of times now and everyone is crazy about it. I used the cream of wheat as suggested by the recipe and couldn't imagine it made with rice flour. If you make this definitely get the semolina (also known as cream of wheat or farina) - you won't be sorry. -
Excellent recipe and one of our favorites. Thanks for sharing!
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Tweaks
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This is so delicious. Instead of the syrup here, I actually used a honey syrup, like you soak baklava in. Great comfort food and easy as far as phyllo recipes goes.
RECIPE SUBMITTED BY
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OK, here goes. I live in Athens, Greece. I moved out here many, many years ago from Ottawa, Canada - so I am blessed in having two wonderful heritages!
I suffer from compulsive obsessive behaviour with regard to food and my psychiatrist thought it would be a good idea to find a 'society' where many have the same problem and try to find a cure.
So far, I've copied a couple of thousand recipes from this site and my psychiatrist has thrown the towel in and refuses to answer the phone when I call.
What did I do wrong?
Got 3 kids that keep me on the go - 10 and under at this point (2008) - I may not get round to updating this for a few years, so you'll have to do your own maths.
I teach English full-time and Greek Cookery part-time. I would like to make the cooking part of it full-time and the English Grammar part of it part-time.
That's all for now.
