Made from scratch at Saltbox Farm, Galaktoboureko is a delicious Greek Custard Pie. It’s a mouth-watering Greek dessert made w/ homemade hand-rolled phyllo dough, homemade custard, w/ a hint of rum. Once it comes out of the oven, top it off with a fresh lemon juice and homemade syrup and congrats, you made a dessert your Greek grandmother would be proud of. Recipe below, enjoy!
A peak of the inside of Galaktoboureko Greek Custard Pie
Galaktoboureko Greek Custard Pie-Butter each layer of the phyllo
Pour the semolina custard in the pan- Galaktoboureko Greek Custard Pie
Layer each on top of the custard, again having brushed each layer with butter as you go-Galaktoboureko Greek Custard Pie
With a sharp knife or scissors, score the top in desired shapes, either squares or rectangles, careful not to go all the way through to the custard-Galaktobureko
Bake for one hour. When the custard come out of the oven pour the syrup over carefully. Allow to cool before slicing.-Galaktobureko
A piece of Galaktoboureko Greek Custard Pie
- 4 cups milk
- 1⁄2 cup fine semolina
- ¾-cup sugar
- ⅔ cup unsalted butter
- 4 eggs
- 1⁄2 teaspoon vanilla extract
- 1-teaspoon rum
- 1-pound phyllo dough sheets
- ⅔ cup melted butter to brush each layer
- 2 cups water
- 1-cup sugar
- Juice of 1⁄2 of lemon
- 1 inch piece of lemon peel
- 1 cinnamon stick
- Preheat oven to 375
- In a heavy pot, bring the milk to a simmer. Reduce to the heat to low and whisk in the semolina. Add the sugar and simmer for 5 minutes or so stirring. Remove from the heat and add the first ⅔-cup of butter. Beat the eggs in a separate bowl. Whisk them into the semolina mixture little by little, whisking aggressively to incorporate. Add in the rum and vanilla.
- Butter a deep 10-inch baking pan. Layer 8 sheets of phyllo, in the pan that you have brushed with butter between each layer. Allow the edges to hang over the sides. Pour the semolina custard in the pan. Cut the remaining sheets to fit the pan perfectly. Layer each on top of the custard, again having brushed each layer with butter as you go. Bring the overhanging sides of phyllo and tuck them over to seal.
- With a sharp knife, score the top in desired shapes, either squares or rectangles, careful not to go all the way through to the custard.
- Sprinkle water on the top and bake for about 1 hour until the top is brown and the custard is set.
- While the custard is baking, make the syrup.
- Simmer the water, sugar, lemon peel, and cinnamon stick over low heat for about 10 minutes. Remove from heat and add the lemon juice. Allow to cool then strain.
- When the custard come out of the oven pour the syrup over carefully. Allow to cool before slicing.
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