Greek Egg Custard Pie Recipe – Galaktoboureko

By foodiva

Ingredients

• FILLING:
• 1 package of phyllo pastry
• 4 cups (900 ml) milk
• 1/2 cup (90 g) semolina
• 1 cup sugar
• 2/3 cup (10 tbs) butter
• 4 eggs
• 1 tsp. vanilla extract
• SYRUP :
• 500 g (1 lb 2 oz) sugar
• grated orange peel
• 1 l (1 qt) water
• juice of 1/2 lemon

Details

Servings 1
Adapted from kitchennostalgia.com

Preparation

Step 1

Preheat oven to 165 C (330 F).

Pour milk into a large saucepan, and bring to a boil over medium heat. Add semolina and 1 tbs vanilla. Cook, stirring constantly, until the mixture thickens. Remove from heat and add the butter and the eggs, stirring. Let stand for 5 min.

Pour the custard into the pan over the phyllo, and cover with the remaining phyllo sheets, brushing each sheet with butter as you lay it down. Butter top sheet and then score the top diagonally to make diamond-shaped slits. Put in the oven and bake 40 to 60 minutes or until top is light brown and filling has set. Let cool.

Syrup: In a small saucepan, stir together sugar, water and orange peel. Bring to a boil, and simmer for 10 minutes. Squeeze lemon juice into the syrup. Pour the syrup over the cooled pie. Store in the refrigerator.

Enter email address to subscribe

Homemade Bisquick Mix