Many years ago I went with a co-worker to a Greek Food Bizarre and I was in love with this Greek custard pie/dessert. Hard to pronounce but easy to eat, it’s called Galaktoboureko (gah-lahk-toh-BOO-reh-koh). It’s a great combination of creamy custard and flaky phyllo dough which is baked to golden perfection. Looking to try making a dessert from a different country, this is a must.
Galaktoboureko (Greek Custard Pie)
Ingredients
- 3 cups milk
- 1/2 lemon (zest)
- 1/4 cup fine semolina
- 1/2 cup sugar
- 1 tablespoon unsalted butter
- 3 eggs
- 1/2 teaspoon vanilla extract
- 1/2 pound phyllo dough
- 1/2 cup butter (melted)
- 1/4 cup honey
- 1/2 cup water
- 1/2 cup sugar
- 1/2 lemon (juice and zest)
- 1 stick cinnamon
Directions:
- Bring the milk and lemon zest to a boil and whisk in the semolina.
- Add the sugar and simmer for 5-6 minutes.
- Remove from heat and stir in the butter and the eggs one at a time.
- Stir in the vanilla.
- Brush the bottom of an 8×8 inch baking pan with olive oil.
- Brush the top of a sheet of phyllo dough with butter and place it in the pan. (You may have to cut the phyllo dough to fit the pan.)
- Repeat until you have 6-8 layers depending on how thick you want the crust.
- Place the custard mixture on top of the phyllo dough.
- Brush the top of a sheet of phyllo dough with butter and place it on the filling.
- Repeat until you have 6-8 layers depending on how thick you want the crust.
- Cut the pie into pieces.
- Bake in a preheated 350F/180C oven until the top is golden brown and the filling has set, about 30-50 minutes.
- Pour the syrup over the pie when it comes out of the oven.
- Let cool and serve.
By Rosa J Parra