Galaktobouriko (Greek Milk Pie)

By bakeaholic

Traditional Greek custard dessert.

Ingredients

• 6 cups 2% milk
• 1 cup fine semolina
• 3 1/2 tbsp. cornstarch
• 3 cups granulated sugar
• 1/4 tsp. salt
• 6 eggs
• 1 tsp. vanilla extract
• 1 tbsp. butter
• 12 sheets of phyllo pastry dough
• 3/4 cup butter, melted and hot
• 1 cup water
• 1 lemon (1/2 zested for custard and 1/2 peeled for syrup)
• 2 tbsp. fine brandy or cognac
• 1 cinnamon stick
• 2 whole cloves

Preparation

Step 1

1. In a heavy-bottomed, 3-quart saucepan, bring the milk gradually to a boil - don't scorch.
2. Meanwhile, sift the semolina, cornstarch, 1 cup of the sugar, and salt together and gradually add to the boiling milk, stirring constantly with a wooden spoon. Cook slowly over medium heat until mixture thickens and comes to a full boil, then remove from heat.
3. Beat the eggs on high speed of an electric mixer. Gradually add 1/2 cup sugar and continue beating until very thick and fluffy, about 10 minutes, then add the vanilla.
4. Stirring constantly, add the eggs to the hot pudding. Add the lemon zest. Partially cover the pan and allow to cool.
5. Butter a 9x12x3 inch baking pan and cover the bottom with 7 sheets of phyllo, brushing butter generously between each sheet and making sure that a few sheets come up the pan sides.
6. Pour the custard into the pan over the phyllo. Cover with the remaining 5 sheets of phyllo, brushing each with butter and on the surface. With the tip of a very sharp knife, score the top phyllo sheets into square or diamond shapes, being careful not to score as deeply as the custard.
7. Bake on the center rack of a moderate (350 degree F.) oven for 40 to 45 minutes, until crisp and golden chestnut in colour and the custard is firm.
8. Meanwhile, boil the remaining 1 1/2 cups sugar with the water and lemon peel, cinnamon stick and cloves, for 5 minutes. Add the cognac and set aside.
9. Remove the galaktoboureko from the oven and set on a cooling rack. Spoon the hot syrup over all of it, particularly the edges. Cool thoroughly before cutting and serving. Store in the refrigerator.