Syrupy Custard Pie Recipe (Galaktoboureko)

By foodiva

Ingredients

• For The Cream Filling:
• 200 gramssugar
• 1 teaspoonvanilla extract
• 6 eggs
• 180 gramsfine semolina
• 500 mlwater
• 1 lemon peel
• 1.200mlfresh milk200gramssugar1teaspoonvanilla extract6eggs180gramsfine semolina
• 1 .200mlfresh milk200gramssugar1teaspoonvanilla extract6eggs180gramsfine semolina
• For The Pie:
• 250gramsbutter1 pack or 450 gramsphyllo pastrty sheets
• 250 gramsbutter1 pack or 450 gramsphyllo pastrty sheets
• For The Syrup:
• 1kgsugar500mlwater1lemon peel
• 1 kgsugar500mlwater1lemon peel

Details

Adapted from realgreekrecipes.com

Preparation

Step 1

For The Cream Filling:

Add the 1000 ml of milk, the sugar, and vanilla, in a medium-sized cooking pot. Heat over high heat.

In a small bowl beat the eggs and combine with the remaining 200 ml of milk.

Once the milk reaches a boiling point (without boiling though) start pouring the milk into the eggs SLOWLY by whisking constantly.

Once you have added at least half of the milk into the eggs, transfer back to the pot.

Add the semolina and reduce heat to medium.

Keep whisking until cream starts to get thicker.

Once the cream reaches a boiling point and bubbles start to form on the surface, whisk constantly for 1-2 minutes more. Remove from heat and set aside.

For The Pie:

Preheat oven to 160°C/ 320°F.

Melt the butter. Lay the phyllo sheets on your working surface covered with a tea towel (so they wont air-dry).

Grease a 12-inch baking pan with butter.

Add the first phyllo sheet and push it gently to fit into the pan. Grease well with butter. Add the next phyllo sheet and grease with butter. Repeat proccess until you have 7 phyllo sheets altogether.

Add the cream into the pan and spread evenly with a spoon.

Cover the cream with a phyllo sheet and grease well with butter.

Repeat proccess until you have 4 phyllo sheets on top.

Turn the remaining phyllo edges inwards and grease well.

Sprinkle some water on top and prick here and there with a knife.

Bake for about 1 hour. Or until phyllo looks golden and crunchy.

For The Syrup:

Meanwhile, add the sugar, water and lemon peel in a medium-sized cooking pot.

Bring to a boil over high heat.

Once it starts boiling, reduce heat to medium and simmer for 6-7 minutes. Do not stir. Just shake the pot if needed.

Once the pie comes out of the oven, pour the hot syrup on top with the use of a ladle.

Let it reach room temperature before refrigerating.