What is Galatktoboureko:
Galaktoboureko is a traditional Greek dessert made with layers of crispy phyllo pastry and super creamy custard. Once cooked, this dessert has a sweet syrup poured over it. If you make this dessert it will defiantly be a hit. This sweet is amazing as it is, but when I want to mix things up, I serve it some vanilla ice cream and chocolate sauce.
The greek meaning of this word translates to “Milk pastry” and that is exactly what the dessert is deliciously creamy, sweet and crispy at the same time.
Galaktoboureko - Greek Custard Pie
- 170 g semolina.
- 200 g sugar.
- 500 g heavy cream.
- 500 g whole milk.
- 4 eggs.
- 100 g butter.
- 1 tsp vanilla extract.
- 220 g butter.
- 1 packet phyllo dough.
- 400 g sugar.
- 450 g water.
- 75 g honey.
- the rind from 1 lemon.
- 1 cinnamon stick.
- To begin making the Galaktoboureko, add the eggs into a mixer and beat along with half the sugar until it has becomes nice and light, almost like a meringue (for 3-4 minutes). When you have finished mixing, set aside until needed.
- In a pot, add the heavy cream, milk, the remaining sugar, a pinch of salt, the vanilla extract. Place over medium to high heat and bring to a boil. When the mixture starts to bubble add the semolina and whisk for 3-4 minutes, until you are able to leaves streaks in the mixture with the whisk.
- Remove from heat and add the butter. Continue whisking until the butter melts and is completely incorporated.
- Use a spatula and transfer mixture to a mixer’s bowl. Beat for 4-5 minutes, until the mixture cools a little. When ready, add the egg to the bowl and gently fold with a spoon.
- Preheat oven to 160* C and set to Fan.
- Melt the butter and then generously brush a baking pan with some of the melted butter. Start assembling the pie by spreading a sheet of phyllo dough in the pan and the drizzle it with butter. (make sure not to brush the phyllo just drizzle the butter, this will ensure our phyllo will be super crispy). Repeat the same process with the remaining 5 sheets of phyllo. Very gently press down on the phyllo with your hands, just a little.
- Spread the custard on top and turn in the phyllo that is hanging over the edges. Drizzle with butter. Set 1 sheet of phyllo dough aside and add the remaining sheets over the custard, drizzling each one with melted butter in the same way as before.
- Carefully cover with the final sheet you set aside. Use your pastry brush to help you turn it inwards, towards the bottom of the pan to seal the sweet.
- Drizzle a generous amount of melted butter over the top of the sweet and spray with some water.
- Score the top of the pie into 10-12 pieces and then cut into them and pour the remaining butter on top.
- Bake for 1 ½ hours or until golden brown and crunchy.
- While our Galaktoboureko is cooking we will make the syrup, as the syrup needs to be cool when we add it later on. In a pot combine the sugar, water, cinnamon stick and lemon rind (no pith) and bring to a boil. When the syrup starts to boil mix it with a spoon to make sure the sugar dissolves. When ready, add the honey and remove from heat. Give it a stir and set the syrup aside to cool.
- When the Galaktoboureko has finished cooking, remove from oven and immediately pour the cold syrup over the pie. Pouring the cool syrup on the hot pie with make an amazing sizzling noise.
- Set aside for 20mins before servicing, this way the phyllo can soak up some of the syrup.
I will list a couple of pro tips, so you will be able to make the perfect Galaktoboureko at home.
- Make sure just to drizzle the butter on the filo pastry. If you brush the butter on this will cause the pastry to stick together. This isn’t something we want.
- When adding the syrup to the Galaktoboureko, make sure it’s nice and hot. When you pour on the syrup your custard pie should be sizzling.
- Make sure to gently pre-cut the Galaktoboureko before you put it in the oven. Don’t cut right down to the bottom. Just lightly carve it.
More Greek desserts:
If you love Greek desserts and want to try some of our other recipes, click on the following links: