Galaktoboureko — Greek Syrup-Soaked Custard Pie
A classic Greek dessert of semolina custard baked between layers of buttered phyllo, then soaked in a citrus-and-honey syrup.
Ingredients
| 1 packet (350) g | extra-fine phyllo sheets for baklava and pastries (Bella) | |
| 150 + 30 g | butter | |
| 1 l | fresh milk | |
| 4 pcs | large eggs | |
| 200 g | sugar | |
| 150 g | wheat semolina | |
| 2 tbsp | 30 ml | cornstarch |
| 1 pinch | salt | |
| 2/3 pod | vanilla pod, slightly split lengthwise (or 1 tbsp vanilla extract) | |
| 200 ml | water (for syrup) | |
| 1 pc | freshly squeezed juice of orange | |
| 1/2 pc | freshly squeezed juice of lemon | |
| 150 g | sugar (for syrup) | |
| 1/3 pod | vanilla pod, slightly split lengthwise (or 1 tsp vanilla extract) | |
| 1 pc | small cinnamon stick | |
| 2 pcs | orange slices | |
| 2-3 pcs | lemon slices | |
| 3-4 pcs | kumquats, halved (or 1/2 mandarin), optional | |
| 1 pc | lime slice, optional | |
| 2-3 tbsp | 30–45 ml | liquid honey |
Instructions
- Prepare the syrup: in a suitable pot bring the syrup ingredients (except the honey) to a boil (if using vanilla extract, leave it to add at the end with the honey). Reduce the heat and let simmer between 5 and 10 minutes, or until reduced by almost half. Remove from the heat, add the honey (and the vanilla extract if not using a pod), stir until the honey is fully dissolved and set the syrup aside to cool.
- Prepare the custard: beat (a mixer on medium speed works too) the eggs, sugar, semolina, cornstarch and salt with half of the milk. In a heavy-bottomed pot heat the other half of the milk with the vanilla pod almost to a boil (if using vanilla extract, add it to the egg mixture). Remove the vanilla pod and add the beaten egg mixture in a stream to the hot milk, stirring constantly, until the custard thickens. Remove and let cool almost completely.
- Heat the oven to 180°C. Melt 150 g of the butter. Divide the fine phyllo sheets into two equal parts — one to line the bottom, the other for the top.
- Grease the bottom and sides of a deeper rectangular baking form (mine is 20 x 24 cm), line the bottom with baking paper and cover the bottom of the pan with 4 of the sheets, leaving some of them to hang over the edge of the pan, and brush with butter using a brush. Layer with the rest of the first-part sheets, brushing each with butter.
- Pour in the custard and level it.
- Fold over the sheets left hanging over the pan and cover with the second part of the sheets, again brushing each sheet with melted butter and tucking their edges inward.
- Brush generously with melted butter and, with a sharp knife, mark and cut the top sheets into pieces, taking care not to reach the custard. In a few places carefully pierce the sheets between the cuts down to the custard, to allow the steam during baking to escape without spoiling the shape of the sheets. Sprinkle the last sheet with water so it stays crisp even after being soaked in syrup.
- Bake in an oven preheated to 180°C for about 40–45 minutes; after about the 30th minute you can cover it with aluminum foil so it doesn't scorch.
- Take out of the oven and soak immediately with the fully cooled syrup, pouring over each of the pieces.
- Let the pastry cool completely at room temperature and chill for at least 4 hours in the fridge.
- Cut with a sharp knife into pieces and, optionally, drizzle with liquid honey before serving.