Galaktoboureko Greek Custard Pie

Every bite of Galaktoboureko Greek Custard Pie transports me straight to the sun-kissed shores of Greece. I remember the first time I tasted this extraordinary dessert, indulging in its rich, creamy filling nestled within a flaky shell of kataifi phyllo. It was at a little seaside taverna, where the warmth of the sun matched the warmth of the hospitality. As I savored each forkful, I felt the comforting embrace of tradition and family. This isn’t just any dessert; it’s a celebration of life, love, and the simple joys that find their way onto our plates. The delightful balance of sweetness from the custard and the crispy texture of the kataifi is enough to make anyone fall in love. Whenever I make Galaktoboureko Greek Custard Pie at home, it brings back those cherished memories and creates new ones with my loved ones. Whether it’s a holiday gathering or just a simple weekend treat, this pie brings everyone together, ready to share stories and laughter over a slice of heaven.

Key Ingredients for Galaktoboureko Greek Custard Pie

The ingredients for Galaktoboureko Greek Custard Pie come together to create a symphony of flavors and textures. Each component is crucial in achieving the perfect balance between the crispy exterior and the creamy filling. The key players include kataifi phyllo, full fat milk, and semolina, which work together harmoniously to create this beloved Greek dessert.

• Kataifi Phyllo: 300g of shredded phyllo dough is essential for the flaky base. Its delicate strands create a light and crispy texture that wonderfully complements the rich custard.
• Butter: 150g of melted butter is used to coat the kataifi, adding richness and flavor.
• Full Fat Milk: 800ml of full fat milk forms the creamy base of the custard, providing a luscious mouthfeel.
• Granulated Sugar: 200g of granulated sugar sweetens the custard, balancing the flavors beautifully.
• Fine Semolina: 140g of fine semolina gives the custard its characteristic thickness, resulting in a velvety texture.
• Chilled Butter: 40g of butter cut into small cubes is added for extra richness in the custard.
• Medium Eggs: 2 medium eggs are whisked into the custard mixture, helping it set perfectly.
• Vanilla Extract: 1 teaspoon of vanilla extract enhances the custard’s flavor profile with a lovely aroma.
• Water: 200ml of water is combined with sugar, lemon, and cinnamon to create a sweet syrup to drizzle over the pie.
• Cinnamon Stick: 1 cinnamon stick is used to infuse the syrup with a warm, spicy aroma.
• Lemon Juice: Juice from ½ lemon adds a refreshing acidity, cutting through the sweetness of the custard.

The Process for Making Galaktoboureko Greek Custard Pie

Making Galaktoboureko Greek Custard Pie is a rewarding experience that fills your kitchen with delightful aromas. Each step is straightforward, allowing you to immerse yourself in the process. Let’s dive into how to create this magnificent dessert.

1. Preheat the Oven: Begin by preheating your oven to 170° C (338° F) Fan. This ensures even baking, resulting in a perfectly golden kataifi crust.
2. Prepare the Syrup: Place a pot over medium heat and add 200ml of water, 200g of granulated sugar, the juice from ½ lemon, and 1 cinnamon stick. Bring this mixture to a boil and let it cook for 5 minutes. This syrup is crucial as it will soak into the pie after baking, adding moisture and sweetness. Once it’s ready, remove it from the heat and allow it to cool completely.
3. Prepare the Kataifi: Pull apart 300g of kataifi phyllo with your hands, ensuring the strands are separated. Transfer the kataifi to a large bowl and add 150g of melted butter. Mix thoroughly with your hands, making sure each strand is well coated in butter. This step creates the flaky texture we love in galaktoboureko.
4. Line the Baking Pan: Take a 20 cm (8-inch) round baking pan and line it with a sheet of parchment paper. Add two more sheets of parchment, about 7 cm (3 inches) wide, in a criss-cross manner. This lining will help you unmold the pie easily later on.
5. Build the Base: Spread most of the buttered kataifi evenly on the bottom and up the sides of the baking pan. Be sure to reserve some for topping the custard later. Once this is done, refrigerate the pan for 1 hour. Chilling helps to set the base, ensuring it holds its shape.
6. Prepare the Custard: In a deep pot, combine 800ml of full fat milk and 100g (½ cup) of granulated sugar. Heat this mixture over medium heat until it’s hot, but not boiling. In the meantime, take a large bowl and add the remaining 100g (½ cup) of granulated sugar, 2 medium eggs, 140g of fine semolina, and 1 teaspoon of vanilla extract. Beat them with a hand whisk until the mixture becomes pale and white.
7. Combine Egg and Milk Mixture: Once the milk mixture has heated, carefully remove it from the heat. Gradually ladle the hot milk into the bowl with the egg mixture, whisking continuously. This step prevents the eggs from curdling. Once combined, pour all of the milk mixture back into the pot and return it to medium heat.
8. Thicken the Custard: Whisk the custard mixture continuously until it thickens. You’ll know it’s ready when it coats the back of a spoon. Once thickened, remove it from the heat and add 40g of chilled butter, whisking until it melts and incorporates into the custard.
9. Assemble the Pie: Remove the baking pan from the refrigerator. Pour the custard evenly over the kataifi layer. Spread the reserved kataifi over the custard, pressing down gently to seal the filling within.
10. Bake: Place the pie in the preheated oven and bake for 1 hour and 10 minutes. Keep an eye on it; the kataifi should turn golden brown and crispy. This is a sign that the pie is done.
11. Finish with Syrup: Once the pie is baked, remove it from the oven. Immediately pour the cooled syrup over the hot pie. This step is vital as it allows the syrup to soak into the pie, enhancing its flavor.
12. Cool and Serve: Let the pie cool completely in the pan. When it’s cool, use the overhanging parchment sheets to unmold it. Cut into pieces and serve your Galaktoboureko Greek Custard Pie warm or at room temperature.

Helpful Hints

When making Galaktoboureko Greek Custard Pie, it’s helpful to keep a few tips in mind to ensure the best results. Here are some insider hints:

• Storage: Leftover pie can be kept in the fridge for up to 3 days. Make sure it’s covered to keep it fresh.
• Freezing: It’s best to freeze the pie before adding the syrup. Wrap it tightly in plastic wrap and foil, and it can be stored for up to 2 months.
• Pairing: This dessert pairs wonderfully with a cup of coffee or herbal tea, enhancing the flavors and providing a perfect balance.
• Presentation: Consider garnishing your pie with crushed pistachios or a dusting of powdered sugar for an elegant touch.
• Texture Tips: Ensure the kataifi phyllo is well coated in butter to achieve that perfect flaky texture.
• Flavor Enhancements: For a unique twist, consider adding a splash of orange juice to the syrup for an additional layer of flavor.

What to Serve Alongside Galaktoboureko Greek Custard Pie

When it comes to serving Galaktoboureko Greek Custard Pie, there are several delightful pairings that can enhance the experience. Here are some suggestions:

• Traditional Greek Coffee: A small cup of strong Greek coffee is the perfect accompaniment, balancing the sweetness of the pie.
• Fresh Fruit Salad: A light and refreshing fruit salad can contrast the richness of the pie, making for a well-rounded meal.
• Vanilla Ice Cream: Serving a scoop of vanilla ice cream alongside a warm piece of pie adds a lovely creaminess that complements the custard.
• Tea Selection: Herbal teas, such as chamomile or mint, can provide a soothing finish to your meal.
• Cheese Plate: A small cheese board with mild cheeses provides a savory contrast to the sweet pie, creating an enjoyable balance.
• Nut Medley: A handful of mixed nuts, such as almonds or pistachios, can add a crunchy texture that pairs nicely with the soft custard.
• Seasonal Berries: Fresh berries can add a burst of flavor and a pop of color to your dessert table.

FAQ

Conclusion

Galaktoboureko Greek Custard Pie is a delightful blend of textures and flavors that brings a taste of Greece to your table. Each bite is a celebration of tradition and love, perfect for sharing with family and friends. I encourage you to try making this recipe; it’s sure to impress and create lasting memories!

Galaktoboureko Greek Custard Pie

The ultimate comfort food, Galaktoboureko Greek Custard Pie combines flaky kataifi with a creamy custard that’s simply irresistible. This pie is perfect for any occasion, promising a delightful conclusion to your meal. Indulge in a slice tonight and bring a taste of tradition to your table!

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 1 hour hr 15 minutes mins

Total Time 1 hour hr 45 minutes mins

Course Desserts

Cuisine Greek

Servings 6 servings

Calories 350 kcal

Equipment

• Frying Pan
• Whisk
• Oven
• Large Pot
• Mixing Bowl
• Baking Sheet

Ingredients

  

• 300g Kataifi Phyllo shredded phyllo dough
• 150g Butter melted
• 800ml Full Fat Milk
• 200g Granulated Sugar 100 g + 100 g (1/2 cup + 1/2 cup)
• 140g Fine Semolina
• 40g Butter chilled and cut into small cubes
• 2 Medium Eggs
• 1 teaspoon Vanilla Extract
• 250g Granulated Sugar
• 200ml Water
• 1 Cinnamon Stick
• juice from ½ Lemon Juice

Instructions

 

• Preheat your oven to 170° C (338° F) Fan.
• Place a pot over medium heat and add 200ml of water, 200g of granulated sugar, lemon juice from ½ lemon, and 1 cinnamon stick. Bring to a boil and cook for 5 minutes. Remove from heat and let it cool.
• Pull apart 300g of kataifi phyllo with your hands, transfer to a bowl, and add 150g of melted butter. Mix thoroughly to coat.
• Line a 20 cm (8-inch) round baking pan with parchment paper, adding two more sheets in a criss-cross manner. This will help you unmold the pie.
• Spread most of the buttered kataifi on the bottom and sides of the pan and refrigerate for 1 hour.
• In a deep pot, heat 800ml of full fat milk and 100g of granulated sugar over medium heat.
• In a bowl, mix the remaining 100g of granulated sugar, 2 medium eggs, 140g of fine semolina, and 1 teaspoon of vanilla extract. Beat until pale.
• Gradually add the hot milk to the egg mixture while whisking continuously to prevent curdling. Pour it back into the pot and whisk until thickened.
• Pour the custard over the kataifi in the pan and cover with the reserved kataifi. Press down gently to seal.
• Bake for 1 hour and 10 minutes, until golden brown and crispy.
• After baking, pour the cooled syrup over the pie immediately. Allow it to cool completely before unmolding.

Notes

• Tip 1: It’s better not to mix milk and sugar initially, as it helps prevent burning.
• Tip 2: You can add an orange aroma to the syrup using the same process.

Keyword custard pie, Galaktoboureko recipe, Greek desserts, traditional Greek pastries

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Meet Elena Vance

I am passionate about the idea that we eat with our eyes first, so I strive to make food look just as good as it tastes. I work closely with the team to style and photograph our dishes, giving you a clear, beautiful guide on what to aim for. I had so much fun preparing this recipe, and I hope you find just as much joy in making it (and eating it!) as we did.