Perfection
Greek Custard Pie (GALAKTOBOUREKO)
12 Servings
Custard Ingredients:
6 cups whole milk
1 cup Fine Semolina
3/4 cup granulated sugar, divided
1 Tablespoon unsalted butter
1 teaspoon vanilla extract
3 eggs
zest of 1 orange
Pie Assembly Ingredients:
1 package phyllo dough ( you only need one roll of the phyllo dough, the other put in the freezer)
1 cup unsalted butter
Citrus Syrup Ingredients: (Make this the day before and refrigerate)
1 1/2 cup granulated sugar
1 cup water
1/4 cup freshly squeezed orange juice
1/2 teaspoon vanilla extract
Citrus Syrup Directions:
Stir the sugar, water and orange juice together in a small saucepan. Bring to a boil, do not stir once it begins to boil. Let it boil for 5 minutes, then remove from heat. Stir in vanilla extract. Once cool, refrigerate. You want the syrup cold and the pie hot when you pour it on.
Pie Directions:
1. Preheat oven to 375'. Have your pan ready to go-either a 16 round cake pan or a 10X13" lasagna dish. This phyllo should be room temperature or slightly cooler. Open the package right before using it so the sheets do not dry out.
2. Stir the milk, semolina, 1/2 cup of the sugar, the butter and vanilla in a large sauce pan over medium heat. Stir the mixture gently but constantly until it becomes thick like pudding, 15 minutes. Remove the pan from the heat and cool for 5-10 minutes. Beat the eggs with the remaining 1/4 cup granulated sugar in a small bowl and then stir it into milk mixture. Stir in the orange zest. Cool for about 20 minutes.
3. Melt the butter and begin by brushing the bottom of pan with melted butter.
4. Layer the bottom of the pan with about half of the phyllo literally brushing with butter between each layer. Lightly press the sheets into the sides and corner and let the edges hang over the top; you will fold them over later. ( Do not skimp on the butter! You should use half on the bottom layers and half on the top.)
5. Pour the slightly cooled custard over the bottom sheets and speed to the sides. Layer the remaining sheets of phyllo on tp of the custard as you did the bottom, continuing to brush melted butter between layers until you have used all the phyllo. Then brush butter on the overlapping sides and roll the edges down creating a "rim" around the edge of the pan. Liberally brush the top and the edge with the rest of your butter.
6. Bake until the top is golden brown all over, 30-35 minutes or longer.
7. When you remove the pie from the oven, let it cool for 15 minutes. Then pour the syrup evenly over the entire pie. Allow the pie cool to room temperature, then place it in the refrigerator. Recipe from https://www.browneyedbaker.com/greek-custard-pie-galaktoboureko-recipe/
Pie Assembly Ingredients:
1 package phyllo dough ( you only need one roll of the phyllo dough, the other put in the freezer)
1 cup unsalted butter
Citrus Syrup Ingredients: (Make this the day before and refrigerate)
1 1/2 cup granulated sugar
1 cup water
1/4 cup freshly squeezed orange juice
1/2 teaspoon vanilla extract
Citrus Syrup Directions:
Stir the sugar, water and orange juice together in a small saucepan. Bring to a boil, do not stir once it begins to boil. Let it boil for 5 minutes, then remove from heat. Stir in vanilla extract. Once cool, refrigerate. You want the syrup cold and the pie hot when you pour it on.
Pie Directions:
1. Preheat oven to 375'. Have your pan ready to go-either a 16 round cake pan or a 10X13" lasagna dish. This phyllo should be room temperature or slightly cooler. Open the package right before using it so the sheets do not dry out.
2. Stir the milk, semolina, 1/2 cup of the sugar, the butter and vanilla in a large sauce pan over medium heat. Stir the mixture gently but constantly until it becomes thick like pudding, 15 minutes. Remove the pan from the heat and cool for 5-10 minutes. Beat the eggs with the remaining 1/4 cup granulated sugar in a small bowl and then stir it into milk mixture. Stir in the orange zest. Cool for about 20 minutes.
3. Melt the butter and begin by brushing the bottom of pan with melted butter.
4. Layer the bottom of the pan with about half of the phyllo literally brushing with butter between each layer. Lightly press the sheets into the sides and corner and let the edges hang over the top; you will fold them over later. ( Do not skimp on the butter! You should use half on the bottom layers and half on the top.)
5. Pour the slightly cooled custard over the bottom sheets and speed to the sides. Layer the remaining sheets of phyllo on tp of the custard as you did the bottom, continuing to brush melted butter between layers until you have used all the phyllo. Then brush butter on the overlapping sides and roll the edges down creating a "rim" around the edge of the pan. Liberally brush the top and the edge with the rest of your butter.
6. Bake until the top is golden brown all over, 30-35 minutes or longer.
7. When you remove the pie from the oven, let it cool for 15 minutes. Then pour the syrup evenly over the entire pie. Allow the pie cool to room temperature, then place it in the refrigerator. Recipe from https://www.browneyedbaker.com/greek-custard-pie-galaktoboureko-recipe/
Let the dinner party to begin!
