Print

Greek Custard Pie

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Indulge in the delightful layers of Greek Custard Pie, a traditional dessert known as galaktoboureko. This exquisite treat features crispy phyllo pastry enveloping a luscious semolina-based custard, all drizzled with a fragrant syrup of sugar and lemon. Perfect for celebrations or cozy family gatherings, this pie combines irresistible flavors and textures that will impress your guests. Whether served warm or chilled, each slice promises to be a heavenly experience.

Ingredients

Scale
  • 3½ cups (700g) granulated sugar
  • 2 cups (500ml) water
  • 1 cinnamon stick
  • 1 lemon, squeezed (not the juice. Keep the juice for future use)
  • 1 package phyllo pastry, 12 sheets
  • 1 cup (240g) butter, melted, at room temperature
  • 8 cups (2 liters) whole milk, fresh
  • 1 cup (200g) fine semolina
  • 1 cup (200g) granulated sugar
  • 4 eggs
  • 2 egg yolks
  • 1 teaspoon vanilla extract
  • 1 lemon zest
  • 1 cinnamon stick
  • ¼ cup (60g) butter, cold

Instructions

  1. Start by making the syrup. In a saucepan over medium heat, combine water and sugar.
  2. Add one cinnamon stick and bring to a boil.
  3. Allow it to simmer for about 10 minutes until slightly thickened.
  4. Remove from heat and let it cool while you prepare the pie.
  5. Preheat your oven to 350°F (175°C).
  6. Brush your baking dish with melted butter.
  7. Lay down one sheet of phyllo pastry in the dish and brush it lightly with more melted butter.
  8. Repeat this process for about half of the phyllo sheets.
  9. In a large mixing bowl, combine milk and semolina in a saucepan over medium heat.
  10. Stir continuously until it begins to thicken.
  11. In another bowl, whisk together eggs, sugar, vanilla extract, lemon zest, and remaining cinnamon stick.
  12. Gradually pour in some hot milk mixture into your egg mixture while whisking continuously to temper the eggs.
  13. Return everything back into the saucepan and cook until fully thickened.
  14. Pour the custard filling over the layered phyllo in your baking dish.
  15. Top with remaining phyllo sheets, brushing each layer with butter as before.
  16. Bake in preheated oven for about 60 minutes or until golden brown.
  17. Once baked, remove from oven and immediately pour cooled syrup over hot pie evenly.
  18. Allow it to rest so that it absorbs all that sweet syrup goodness before serving.

Nutrition

Find it online: https://trendingfoodideas.com/greek-custard-pie/