Hello friends! On tonight’s post, it is all about a Greek sweet that I grew up enjoying as a kid. After running a couple miles today, I am feeling guilty posting this but hey galaktoboureko in moderation right? 🙂
A creamy custard made for those who enjoy phyllo dough, with a delicious orange and vanilla custard.
Dedicated to Tash, Nick, and all my other amazing foodie friends on Instagram.
Galaktoboureko~ Greek Custard Pie
The most delicious Greek custard pie.
1 package of phyllo dough
1 cup of unsalted butter, melted
5 cups of whole milk
1 cup of heavy cream
1 cup of organic sugar
1 cup of semolina
1 tablespoon of butter
Zest of 1 orange, reserve juice
1 vanilla bean, reserve seeds
1 cinnamon stick
1 1/2 cups of organic sugar
1 cup of water
1/4 cup of honey
Juice of 1 orange
1 teaspoon of vanilla flavoring
Preheat the oven to 375 degrees. Prepare a large baking tray that is slightly greased.
Remove phyllo dough from refrigerator and let it come to room temperature.
Prepare the custard filling. In a large pot over medium heat whisk together the milk, cream, semolina, butter, sugar, and cinnamon stick. Cook for a few minutes then remove cinnamon stick. Continue cooking mixture until it becomes thick like pudding.
While the mixture is warming up, prepare the eggs and vanilla bean in a small bowl. Whisk together until the eggs are light yellow in color, and add the orange zest.
Quickly add the eggs to the milk mixture, and stirring fast to make sure you don’t break the eggs in the cream. (You don’t want curdled cream ha.) Cook for a few minutes just until the mixture coats the back of a wooden spoon. Remove from heat and let cool.
Prepare your phyllo dough. Melt the butter, and set aside. With a pastry brush, layer the first 12 phyllo sheets making sure to butter each sheet.
Pour the cooled cream over the phyllo making sure it is evenly spread out.
Layer the remaining phyllo sheets over the custard, making sure to brush each sheet with butter. Once you get to the last sheet, you can score the top of the phyllo with a paring knife.
Bake for 35 minutes or until the top of the phyllo is golden brown.
While the galaktoboureko is baking, prepare the syrup.
In a medium pot, add the water, sugar, honey, orange, and vanilla. Stir to combine, over medium heat.
Bring the syrup to a boil, then let it sit for 15 minutes on low heat. Remove from heat to cool.
Remove pie from oven, and let it sit for a few minutes to cool down. Pour the honey syrup over the top of the pie. Let the pie sit at room temperature to absorb all the liquids.
Galaktoboureko is really good after it has been sitting in the fridge for a few days. You can serve with fresh cinnamon powder over the top.