Galaktoboureko (Greek Filo Custard Pie)

Sweet galaktoboureko is the perfect summer dessert. Crispy phyllo pastry and a sublime citrus custard make this an unbeatable Greek treat.

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Ingredients
4 eggs, separated
3/4 cup white sugar
1 tsp vanilla
1/2 cup semolina
2 1/4 cup milk
2 cups heavy cream
1 large orange, zest
12 sheets phyllo dough
1/2 cup butter, melted

Syrup
1 large orange, zest
2 1/3 cups white sugar
1 1/3 cup water
1 cinnamon stick
2 tbsp lemon juice
1 tbsp honey

Instructions
Syrup
Make the syrup first to cool properly before pouring over warm galaktoboureko. In a small saucepan add the sugar, water, cinnamon stick, zest of 1 orange and the lemon juice. Bring to a boil until sugar has dissolved. Remove from heat and stir through the honey. Set aside to cool.

Custard
In a saucepan over medium-low heat warm the milk, heavy cream and zest from 1 orange, do not boil.

In a bowl using an electric mixer beat the egg yolks, sugar and vanilla until pale. Gradually beat in the semolina and warm milk mixture. Pour this mixture back into the saucepan and cook over low heat until thickened, stirring constantly (about 8-10 minutes).

In another bowl beat the egg whites to stiff but not dry peaks. Loosen the custard with a spoonful of the egg whites, then fold in the balance.

Brush 6 sheets of the phyllo dough and place in the springform pan, alternating the direction the excess will overhang) don’t trim it off).

Pour in the custard and repeat the butter and phyllo on the top with remaining 5 phyllo sheets. Carefully fold all overhang phyllo towards the center of the top and place remaining buttered phyllo sheet on top, tucking into sides.

Preheat over to 325°F.

Bake for 60 minutes until the custard has set. If after 30 minutes the top starts to brown, cover with foil.

Remove from oven and pour half of the cool orange syrup over hot galaktoboureko. Allow the pie to cool to room temperature before releasing from springform pan.

Using a serrated knife, carefully slice into 8 slices and serve with remaining syrup drizzled on top.

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