Galaktoboureko (Custard Phyllo Pie)

By chelyc13

Ingredients

• For Syrup:
• 1 1/2 cups sugar
• 1 long strip of Lemon Peel
• FOR FILLING:
• 1 1/4 cups sugar
• 7 tablespoons fine semolina
• 2 tablespoons plus 1 teaspoon cornstarch
• 4 egg yolks, plus 2 whole eggs
• 6 cups milk
• 2 teaspoons vanilla extract
• A Nice Grating of Fresh Nutmeg
• 12 sheets Phyllo at least 12x15 inches in size
• 1/2 cup (1 stick) butter melted to golden

Details

Servings 12

Preparation

Step 1

1. To make the syrup, put the sugar, lemon peel and 3/4 cup of water in a saucepan over medium heat and stir until the sugar dissolves. Bring to a boil and simmer for about 5 minutes. Remove from the heat and cool. Preheat the oven to 325.

2. For the filling, put the sugar, semolina and cornstarch in the bowl of an electric mixer. Add all the eggs and beat until thick and pale. Heat the milk, vanilla, and nutmeg in a large saucepan to just below boiling. Add a ladleful to the eggs and mix in. Add another ladleful, mix and continue until all the milk has been added. Scrape back into the pot and return it to the heat on low for 5 to 10 minutes, whisking often until it is very thick and nothing sticks to the bottom. When it's thickened and gloopy and is just at the point before boiling, remove from the heat.

3. Have the phyllo sheets ready, covered by a dish cloth to prevent them drying out. Brush the base and sides of an 8.5 x 12 inch baking dish with butter. Lay 1 sheet of phyllo on your work surface and brush with butter. Cover with another sheet, brush it with butter and continue in this way until you have a stack of 6 sheets. Lift them up and fit into the buttered dish, covering the base and sides. Press them gently into the corners of the dish to make a nest for the filling. Pour the filling on top and smooth the surface.

4. Make another stack of 6 buttered phyllo sheets. Lift this onto the pie, covering the filling. Press the two overhanging layers of phyllo together, trimming these to about an inch. Roll these edges over on themselves to seal the filling in. Using a sharp knife, gently score the top pastry into 12 pieces, only cutting through the top sheet or two of phyllo. Flick a little cold water here and there (to prevent the phyllo from curling). Bake until crisp and golden, about 25 mintues. remove from the oven, let rest for a couple of minutes then pour the syrup over the top, covering all the pie. Now leave for at least 1 hour before serving to allow the syrup to settle as the pie cools.

5. Will keep for a number of days if left, covered with a dish cloth, in a cool, dry place (not refrigerated).