Galaktoboureko: Custard Pie With Phyllo
Galaktoboureko is a rich Greek custard pie featuring layers of phyllo and a fragrant citrus syrup.
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Instructions
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Preheat oven to 350 F.
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Heat milk in a large saucepan until boiling, then whisk in semolina over medium-low heat.
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In a separate bowl, beat egg yolks with sugar, then temper with one cup of hot milk.
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Add the tempered egg mixture to the saucepan and cook over medium-low heat, stirring constantly, until the custard thickens.
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Remove from heat, stir in vanilla extract and butter, then set the custard aside to cool.
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Cut phyllo sheets in half to 9x12 inches; cover one stack with a damp paper towel to prevent drying.
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Brush a 9x12 inch pan with melted butter.
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Layer half the phyllo sheets in the pan, brushing each with melted butter.
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Drape two phyllo sheets partially over the pan edges.
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Spread the cooled custard evenly over the layered phyllo.
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Fold the draped phyllo flaps over the custard, then layer the remaining phyllo on top, brushing each sheet with butter.
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Score the top phyllo layer without puncturing the filling.
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Bake for 45 minutes, or until golden brown.
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Meanwhile, combine sugar and water in a saucepan; add lemon and orange peels and boil for 10-15 minutes.
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Remove peels, stir in lemon juice, and cool the syrup completely.
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Once both the baked pie and syrup are cool, slowly ladle syrup over the Galaktoboureko and allow absorption before serving.