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Greek custard pie - Galaktoboureko

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Ingredients

For syrup

800 g granulated sugar

450 g water
1 stick(s) cinnamon
peel, of 1 lemon
75 g honey

For custard filling

4 eggs, medium
200 g granulated sugar
500 g heavy cream 35%
 Desserts, Vegetarian 500 g milk, 3,5%
1 pinch salt
YouTube 999+
1 teaspoon(s) vanilla extract
170 g semolina
Method 100 g butter
220 g butter, melted for brushing
This is Aki’s version of one of the all-time favorite traditional Greek desserts called phyllo
“Galaktoboureko”! A creamy custard made from semolina, wrapped in sheets of phyllo and 450 g phyllo dough sheets
soaked in syrup! It is actually a very fresh and delicate tasting sweet that you will love!
Nutritional
For the syrup
Chart
Combine the sugar, water, cinnamon stick and lemon rind (no pith) in a pot
pot. Place
over heat and bring to a boil Nutrition information per portion
As soon as it comes to a boil, mix with a sponn to make sure the sugar has dissolved
900 40.0 25.0 124.0
completely. The mixture should be translucent. Calories Total Fat Saturated Total
(kcal) (g) Fat (g) Carbs (g)
When ready, add the honey and remove from heat. Give it a stir and set the syrup
aside to cool. 45 % 57 % 125 % 48 %

For the custard filling 9.7 0.36

92.0 Protein 1.4 Sodium
Beat the eggs along with half the sugar in a mixer for 3-4 minutes. Sugars (g) (g) Fibre (g) (g)

The mixture needs to become very fluffy and become a light meringue and set aside 102 % 19 % 6% 6%
until needed.
In a pot, add the heavy cream, milk, the remaining sugar, a pinch of salt, 1 teaspoon *Based on an adult’s daily reference intake of 2000
kcal.
vanilla extract. Place over medium to high heat and bring to a boil.
*To calculate nutritional table data, we use
As soon as you see that the mixture is bubbling, add the semolina and whisk for software by
about 3-4 minutes until it thickens.
When the whisk leaves streaks in the mixture, it means it has thickened enough and it
is ready.
Remove from heat and ad the butter. Continue whisking until the butter melts and is
PRINT
completely incorporated.
Use a spatula and transfer mixture to a mixer's bowl. Beat for 4-5 minutes, until the
mixture cools a little. Turn off the mixture and check that it is lukewarm.
When ready, add the egg to the bowl and gently fold with a spoon. Your custard
filling is ready.
Preheat oven to 160* C (320* F) Fan.
Melt the butter in the microwave or in a saucepan. Generously brush a
28x36 cm baking pan with some of the melted butter.
Start assembling the pie by spreading a sheet of phyllo dough in the pan and drizzle
with butter. Do not brush the butter straight on to the phyllo, drizzle it from above.
Repeat the same process with the remainng 5 sheets of phyllo dough. Very gently
press down on the phyllo with your hands, just a little.
Spread the custard on top and turn in the phyllo that is hanging over the edges.
Drizzle with butter.
Set 1 sheet of phyllo dough aside and add the remaining sheets over the custard,
drizzling each one with melted butter in the same way as before.
Carefully cover with the final sheet you set aside. Use your pastry brush to help you
turn it inwards, towards the bottom of the pan to seal the sweet.
Drizzle a generous amount of melted butter over the top of the sweet and spray with
some water.
Score the top of the pie into 10-12 pieces and then cut into them and pour the
remaining butter on top.
Bake for 1 ½ hours or until golden brown and crunchy.
When ready, remove from oven and immediately pour the cold syrup over the pie.

Tip

When pouring the syrup on the sweet,

the syrup should be cold and the
sweet should be scorching hot!!
Can be stored in the refrigerator for
up to 1 week.
The sugar, heavy cream and milk stop
the mixture from sticking or burning
on the bottom of the pot. The butter
is what brings the cream together and
gives such a nice and smooth texture.

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Name

Don Teri Ward

− ⚑
2 months ago

How do l get the ingredients in American measures

△ ▽ Reply
Sapphire 12
− ⚑
6 months ago

Do I have to use heavy cream? I have not heard of it before. Can't seem to find it in the UK.
△ ▽ Reply
Akis Petretzikis > Sapphire 12
− ⚑
6 months ago

You can substitute it with milk, but the texture will not be so creamy!
△ ▽ Reply
Sapphire 12 > Akis Petretzikis
− ⚑
5 months ago

Many thanks
△ ▽ Reply

Yukari Y
− ⚑
7 months ago

What can I use for Greek custard pie instead of “cemolina” ??

It’s hard to find it here in Japan
△ ▽ Reply
Terry
− ⚑
a year ago

After searching thru dozens of recipes for just the right Galaktoboureko, I chose Akis' recipe, and am so glad I did! I nailed it the first time!
I've made it twice now, and my family loves it. The only alteration I made was adding only about half of the syrup. A full recipe would have
been too sweet for us. Thank you for sharing this fantastic recipe, and for making the detailed instructions so clear! I can't wait to try more
of your recipes.
△ ▽ Reply
Julie Farmakis
− ⚑
a year ago

Why do you use cream for the custard? It's not necessary, optimum viscosity can be reached with semolina with a much lower fat content.
△ ▽ Reply
Akis Petretzikis > Julie Farmakis
− ⚑
a year ago

I don't use cream to thichen the custard, but for a richer flavor and a creamier texture!
△ ▽ Reply

Nathalie Dinu
− ⚑
2 years ago

Delicious and creamy. ⛺ View — uploads.disquscdn.com

△ ▽ Reply
Akis Petretzikis > Nathalie Dinu
− ⚑
2 years ago

Perfect!!
△ ▽ Reply

Corina
− ⚑
2 years ago

To quote my husbund : " absurdly good "

△ ▽ Reply
Akis Petretzikis > Corina
− ⚑
2 years ago

ΛΟΛ!!!!!!!
△ ▽ Reply

Jessica Drosinou
− ⚑
2 years ago

I'm about to make this using kataifi Phyllis. Fingers crossed it works, my husband loves γαλακτομπούρεκο. I love your recipes Aki, thank you
△ ▽ Reply
Akis Petretzikis > Jessica Drosinou
− ⚑
2 years ago

how was it?

△ ▽ Reply

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