Galaktoboureko: Greek Custard Pie

A classic Greek dessert featuring a creamy custard filling baked in layers of flaky phyllo pastry and drizzled with a fragrant syrup.

Prep Time

30 minutes

Total Time

1 hour 15 minutes

Calories

550 kcal

Difficulty

Medium

Equipment

3 items

Cost

£1.38/serving

Season:

Meal Type:

Cuisine:

Cooking Style:

Mood:

Ingredients

Servings

1package (1 pound)Phyllo Dough(Thawed completely according to package instructions)

£3.50

1cupUnsalted Butter(Melted)

£2.50

4cupsMilk(Whole milk recommended)

£1.50

1cupSemolina(Fine or medium grind)

£0.60

1cupSugar

£0.50

3Eggs(Large)

£1.00

2teaspoonsVanilla Extract

£0.30

1teaspoonLemon Zest(From 1 lemon)

£0.10

0.5teaspoonCinnamon(Ground, for dusting)

£0.05

1cupWater(For Syrup)

1cupSugar(For Syrup)

£0.50

1tablespoonLemon Juice(For Syrup)

£0.10

2tablespoonsHoney(For Syrup)

£0.40

Total Cost

£11.05

£1.38 per serving

Instructions

1.
Preheat oven to 350°F (175°C).
2.
Brush the 9x13 inch baking dish with melted butter.
3.
Place one sheet of phyllo dough in the baking dish, brush with melted butter. Repeat with half of the phyllo sheets, layering and buttering each one.
4.
In a saucepan, combine the milk, semolina, and sugar. Cook over medium heat, whisking constantly, until the mixture thickens to a pudding-like consistency. This will take about 10-15 minutes.
5.
Remove from heat. In a separate bowl, whisk together the eggs, vanilla extract, and lemon zest. Slowly pour a little of the hot milk mixture into the egg mixture, whisking constantly to temper the eggs. This prevents the eggs from cooking too quickly.
6.
Pour the tempered egg mixture back into the saucepan with the remaining milk mixture. Cook over low heat, stirring constantly, for another 2-3 minutes until slightly thickened.
7.
Pour the custard filling over the phyllo dough in the baking dish.
8.
Top with the remaining phyllo sheets, buttering each layer as before. Use a sharp knife to score the top layers of phyllo into squares or diamonds. Be careful not to cut all the way through to the custard.
9.
Brush the top layer generously with melted butter.
10.
Bake for 40-45 minutes, or until the phyllo is golden brown and the custard is set.
11.
While galaktoboureko is baking, prepare the syrup. In a saucepan, combine the water, sugar, honey and lemon juice. Bring to a boil over medium heat, then reduce heat and simmer for 5-7 minutes, until slightly thickened.
12.
Remove from oven and let cool slightly (about 10 minutes). Slowly pour the warm syrup evenly over the hot galaktoboureko.
13.
Dust with cinnamon before serving. Serve warm or at room temperature.

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My Notes

Nutrition Information

Nutrition per serving (170g)

550 kcal / 2301 kJ

Carbs

68g

26% of RDA

Fat

28g

40% of RDA

Protein

11g

22% of RDA

Detailed Breakdown

Fibre

1 g

3% of RDA

Sugar

45 g

50% of RDA

Sodium

110 mg

5% of RDA

Saturated Fat

17 g

85% of RDA

Chef's Tips

Keep the phyllo dough covered with a damp towel while you are working with it to prevent it from drying out.

Don't overcook the custard, or it will become rubbery.

The syrup should be warm when you pour it over the galaktoboureko, but not boiling hot, to prevent the phyllo from becoming soggy. The dessert should also be reasonably warm.

For a richer flavor, use clarified butter.

Leftovers can be stored in the refrigerator for up to 3 days.

Cooking Equipment

9x13 inch baking dish

Saucepan

Oven

Wine Pairings

No wine pairing suggestions available for this recipe.

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