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!
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.