🇬🇷 Greek Custard Pie – Galaktoboureko | Funtastic Cooking for Dummies
🧁 Ingredients You’ll Need:
For the Syrup:
800 g granulated sugar
450 g water
1 cinnamon stick
Peel of 1 lemon
75 g honey
For the Custard Filling:
4 medium eggs
200 g granulated sugar
500 g heavy cream (35%)
500 g whole milk
1 pinch of salt
1 tsp vanilla extract
170 g fine semolina
100 g butter
To Assemble:
450 g phyllo dough sheets
220 g butter
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Hi guys, today we are making a Greek custard pie. This is my grandma’s recipe. It is really delicious. So, let’s get started. For the syrup, we will need 800 g of granulated sugar, 450 g of water, one stick of cinnamon and peel of one lemon, and 75 g of honey. For the custard filling, we will need for medium-sized eggs, 200 g of granulated sugar, 500g of heavy cream, 35%, 500g of whole milk, one pinch of salt, one teaspoon of vanilla, extract 170 g of semolina, and 100 g of butter. To assemble, we will need 450 g of filow dough sheets and 220 g of butter. We start with the syrup. Combine the sugar, water, cinnamon stick, and lemon rind in a pot. Place over to low heat and bring to a boil. As soon as it comes to a boil, mix with a spoon to make sure the sugar has dissolved completely. The mixture should be translucent. When ready, add the honey and remove from heat. Give it a stir and set the syrup aside to cool. For the custard filling, beat the eggs along with half the sugar in a mixer for 3 to 4 minutes. The mixture needs to become very fluffy and become a light meringue and set aside until needed. In a pot, add the heavy cream, milk, the remaining sugar, a pinch of salt, 1 teaspoon vanilla extract. Place over medium to high heat and bring to a boil. As soon as you see that the mixture is bubbling. Add the semolina and whisk for about 3 to 4 minutes until it thickens. When the whisk leaves streaks in the mixture, it means it has thickened enough and it is ready. 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 four for two 5 minutes until the mixture cools a little. Turn off the mixture and check that it is lukewarm. When ready, add the egg to the bowl and gently fold with a spoon. Your custard filling is ready. To assemble, preheat the oven to 160° C, 320° F, set to fan. Melt the butter in the microwave or in a saucepan. Generously brush a 28 by 36 cm baking pan with some of the melted butter. Start assembling the pie by spreading a sheet of filow dough in the pan and drizzle with butter. Do not brush the butter straight onto the filow. Drizzle it from above. Repeat the same process with the remaining five sheets of pho dough. Very gently press down on the filow with your hands just a little. Spread the custard on top and turn in the filow that is hanging over the edges. Drizzle with butter. Set one sheet of filow 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 to 12 pieces and then cut into them and pour the remaining butter on top. Bake for one and a half hours or until golden brown and crunchy. When ready, remove from oven and immediately pour the cold syrup over the pie. That’s it. Finished. Enjoy.
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