Galaktoboureko
This golden, crispy and creamy Greek Galaktoboureko is a syrup-soaked Custard Pie made with layers of crispy filo pastry!
Ingredients
Syrup
- 335 g water
- 575 g granulated sugar
- 55 g honey
- 1 lemon peeled, using a vegetable peeler
- 1 stick of cinnamon
- 1 tsp lemon juice
Semolina Custard
- 240 g finely ground semolina see notes
- 48 g corn flour corn starch
- 315 g caster sugar divided
- 1500 g (1.5 litres) whole milk
- 1000 g (1 litre) heavy cream
- 60 g unsalted butter
- 2 tsp vanilla extract
- 5 large eggs 55g each
Pastry
- 375 g filo pastry see notes
- 125 g clarified butter melted
Instructions
Syrup
- Add all the ingredients into a large pot, stir, then place on medium high heat and bring to a boil. Turn down to medium heat and allow to bubble for 5 minutes. Take off the heat, use tongs to take out the cinnamon stick and lemon peel and allow to cool at room temperature completely. You want the syrup to cooled when you pour it over the finished custard pie.
Semolina Custard
- Combine dry ingredients - In a small mixing bowl, add the semolina and corn starch and use a whisk to combine. Set aside.
- Heat milk, cream and butter - To a large non-stick pot, add 3/4 cup (160g), all the milk, cream and butter. Heat on medium heat without stirring.
- Add dry ingredients - As soon as little bubbles appear around the sides, begin adding the semolina/corn flour mixture about 203 tbsp at a time while using a whisk to. Once it’s all in there the mixture with thicken and begin bubbling. Continue mixing for 5 minutes. Turn off the heat and allow to cool to room temperature, about 30 minutes.
- Whip eggs - To a large mixing bowl add the eggs, vanilla extract, and remaining sugar (3/4 cup (160g)) and beat on high speed until it thickens and turns pale, about 5-6 minutes.
- Fold eggs through custard - Add 1/2 of the whipped egg mixture into the cooled custard and fold through in circular motions. Then repeat with the remaining egg mixture until all the egg mixture is combined.
To Assemble And Bake
- Preheat your oven. Fan Forced: 160C / 320F, No fan: 180C / 355F.
- Prepare baking dish - For this recipe you will need a 22x33cm / 9x13-inch baking tin with 5cm / 2 inch sides. The one I used was the USA pan 9x13-inch baking tray. Use a pastry brush to brush the bottom and sides with melted butter. Set aside.
- Begin layering pastry on bottom - Line the bottom of the baking dish with one layer of filo pastry. Drizzle (don’t brush) with a little bit of butter. Add a second layer of filo pastry going up the sides letting some hang over the sides. Then drizzle with more butter and add another layer of filo pastry. Drizzle with butter. Then add another 3 layers of filo pastry on the bottom, drizzling with butter each time.
- Add custard - Add the custard filling and spread around evenly. I used an offset spatula to do this.
- Finish with top pastry layer - Fold over the excess pastry and drizzle with butter. Add another 6 layers of pastry on top, drizzling each layer with butter. Brush the final layer of pastry with a generous amount of butter.
- Score the pastry and bake - Use a sharp knife to cut into 3 x 4 cubes to end up with 12 pieces. Bake in the middle rack of your oven for 90 minutes. The pastry will be a deep golden color.
- Pour cold syrup on hot pie - As soon as he Galaktoboureko comes out of the oven, pour the cooled syrup over the pastry. Set aside to let it soak the syrup and serve warm or my favorite, cooled in the fridge for a couple hours!
Notes
Semolina - for this recipe, you want to use a fine ground semolina. You can find this in the baking isle of your supermarket. Are there alternatives? I’m not sure I’ve only tested this recipe with semolina which is what it’s traditionally made with.
Filo Pastry / Phyllo Pastry - this is a paper-thin pastry which when baked with some butter brushed in between comes out perfectly golden and crispy. The true secret to keeping it crispy in a syrup-based dessert like this is to pour on cold syrup onto a hot dessert. Filo pastry can be found in the fridge section of your supermarket, but it can also be sold in the freezer section. If buying frozen pastry, let it thaw in the fridge overnight. Don’t thaw in a warm spot to speed things up otherwise it will make the pastry brittle and dry. Be delicate when handling it as it can rip easily.
Storage - Galaktoboureko can be stored in an airtight container, in the fridge for up to three days. It’s best served on the day or the day after it’s served. After that the pastry begins going a little stale or softens.
Nutrition - is an approximate and is based on per slice. This recipe yields 12 slices.
A note on measurements - this recipe is offered in weight measurements. This is in an effort to offer the most accurate way to get the best results. Cup measurements simply aren’t accurate enough for a recipe that needs precision and cup sizes differ depending on where you are in the world. Here is where you can learn more about how to measure ingredients using digital kitchen scales!
Nutrition
Calories:975kcal | Carbohydrates:97g | Protein:14g | Fat:53g | Saturated Fat:32g | Polyunsaturated Fat:3g | Monounsaturated Fat:14g | Trans Fat:0.2g | Cholesterol:225mg | Sodium:254mg | Potassium:406mg | Fiber:2g | Sugar:63g | Vitamin A:1676IU | Vitamin C:1mg | Calcium:241mg | Iron:2mg
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