greek custard pie

Learn how to make galatopita — a Greek pie made with a milk and semolina custard. It&#039;s creamy, dreamy and just plain delightful.

Galatopita - Greek Milk Pie

semolina ((the fine variety))

corn flour (corn starch)

eggs

vanilla

lemon zest

1.25 litres milk (5 cups)

sugar (caster

butter

sugar

milk

cinnamon and icing sugar

Preheat your oven 180 deg C and prepare a 27 cm round shallow baking dish. Rub liberally with butter and sprinkle a few tablespoons of semolina flour to coat the base and sides of the dish. (see note 1)

In a large bowl combine the semolina, corn flour, eggs, lemon zest and vanilla. Whisk thoroughly to combine and set aside.

Heat the milk and sugar on medium heat. Be careful not to let the milk boil rapidly — allow it to come to a gentle simmer. (see note 2)

Slowly add one ladle of the milk to the semolina mixture and whisk until well combined. Repeat this step 2 more times and pour the tempered mixture back into the milk. Stir and allow the custard to thicken (this can take up to 5 mins), add the butter and whisk again. Pour the custard into the prepared baking dish.

For the topping combine the egg, sugar and milk in a ramekin and whisk well. Pour over the galatopita and brush, ensuring it covers the whole pie.

Bake in the oven for 45-50 mins. The galatopita is ready when it is puffed, and a skewer comes out clean. Allow the pie to rest and cool completely before serving. When serving, it&#39;s best to top each slice with a sprinkling of ground cinnamon and powdered sugar. (see note 3)

https://www.youtube.com/watch?v=N-NmA_uLXpA

Full recipe and instructions here: https://souvlakiforthesoul.com/galatopita/
RECIPE STEPS
00:00 Serving galatopita
00:05 Preparing the custard
00:22 Heating the milk
00:32 Tempering the custard
00:51 Making the topping
01:02 Baking the galatopita

In this video I'm going to show you how to make galatopita - a Greek pie made with a milk-based semolina custard.
Galatopita is an "irresistible' Greek dessert - it's creamy, dreamy and just delicious!
The recipe consists of three parts:
First, we prepare the custard by combining the semolina, corn flour, eggs, lemon zest and vanilla in a large bowl. 
Next up, heat the milk along with the sugar. It's important not to boil the milk and make it scalding hot.  (Keep it at a low simmer).  
Slowly add one ladle of the warmed milk to the semolina mixture and whisk until well combined.  This step needs to be repeated two more times.  We then add the tempered mixture back to the milk and cook until the custard thickens.  Add the butter, stir again and pour into a prepared baking dish.
Finally, we'll prepare the topping for the galatopita.  Combine the egg, sugar and milk in a ramekin and whisk well. Pour over the galatopita and brush, ensuring it covers the whole pie.
We'll bake the pie for 45-50 mins. Once cooked, it is essential to allow it to cool completely (approx. 4 hours) before serving.
Serve the galatopita with sprinkled ground cinnamon and powdered sugar.

Galatopita (γαλατόπιτα )

Golden, crispy and extra syrupy. A no fuss, three step Galaktoboureko recipe to make the best traditional Greek custard pie on your first try!

&nbsp;

Traditional Greek Galaktoboureko recipe (Greek Custard Pie with Syrup)

phyllo pastry (14 oz./ 12 sheets)

butter (8 oz.)

finely ground (thin) semolina (6 oz.)

sugar (7.5 oz.)

milk (17.6 oz.)

butter (1 oz.)

tsp vanilla extract

double (heavy) cream (17.6 oz)

water (11.4 ounces)

sugar (20.2 ounces)

tbsp honey

lemon

cinnamon

lemon juice

To make this Galaktoboureko recipe, start by preparing the syrup. Into a small pan add the sugar, the water and lemon peel, cinammon stick and lemon and bring to the boil. Let it boil just until the sugar has dissolved. Remove the pan from the stove, add the honey and stir. Leave the syrup aside to cool completely.

Prepare the custard for the Galaktoboureko (steps 3-8).

Pour into a saucepan the milk, the cream and 120g of the sugar, and bring to the boil. (Don&#8217;t whisk the mixture. The sugar at the bottom of the pan protects the milk from burning.) As soon as it comes to the boil and heats up slowly add the semolina and the vanilla extract, whilst whisking. Turn the heat down to medium heat and whisk constantly until the mixture becomes creamy. Remove the pan from the stove, add a knob of butter and fold. Let it cool down while you are preparing the remaining steps, until warm (50c / 120F), else your mix will curdle when you fold in the eggs. Just remember to whisk it once in a while.

Divide the eggs into yolks and whites

. In most traditional Greek recipes, the eggs are added whole towards the end, but with this Galaktoboureko recipe the eggs are beaten into meringues and combined in the semolina based cream. This is the secret to a more fluffy and creamy custard and to avoid the egg-y smell, which can ruin the flavour of your Galaktoboureko.

Place the egg whites and 50g sugar in a mixing bowl

. Make sure your egg whites, bowl and whisk attachment/s are free of any water. Use an electric mixer or electric hand beaters to whisk the egg whites and sugar until the mixture is very thick and glossy, all the sugar has dissolved and a long trailing peak forms when the whisk is lifted (meringues). Set aside.

In another bowl, whisk the yolks and 50g of sugar, until the mixture is thick and foamy. This should take about 5 minutes.

With a spatula add 1/4 of the meringues into the egg yolks-sugar mixture and blend with light circular movement from the bottom up. Gradually add all the meringues into the mixture and fold.

Fold together the two mixtures

For this Galaktoboureko recipe, you need a large baking tray, approx. 25x32cm. Melt 230g of butter (low heat) and butter the bottom and sides of the tray. Remove the phyllo roll from the plastic sleeve. You will use 6 sheets of phyllo for the bottom of the Galaktoboureko.

Begin by layering the sheets one by one on the bottom of the tray, making sure to sprinkle each one thoroughly with melted butter. Layer four sheets of phyllo so that they extend half in the pan and half out of the pan horizontally and vertically and two more in the middle.

Tip in the custard

, smoothing the surface with a spatula and fold the phyllo sheet flaps over the custard. Sprinkle with melted butter.

Add 6 sheets on top

, sprinkling each sheet with melted butter. With a knife trim some of the excessive phyllo and use your pastry brush to help you turn the phyllo inwards, towards the bottom of the pan to seal the galaktoboureko.

Scar the top

of the Galaktoboureko in pieces with a sharp knife. Cut down until the knife reaches the cream.

Pour over the remaining butter

Bake in a preheated oven at 160C for 60 to 75 minutes

As soon as the Galaktoboureko is ready, ladle slowly the cold syrup over the pastry. (Hot galaktoboureko, cold syrup)

Serve after the syrup is absorbed. Enjoy!

https://mediavine-res.cloudinary.com/video/upload/t_original/v1621693984/ulg8erebmo0f2cdjx3bb.mp4

A delicious Galaktoboureko recipe video for this traditional Greek dessert made with layers of golden brown crispy phyllo, sprinkled with melted butter, filled with the most creamy custard and bathed in scented syrup!

Traditional Greek Galaktoboureko recipe video (Greek Custard Pie with Syrup)

If you want this delicate custard wrapped up by layers of thin, crunchy phyllo bathed in delicious, succulent syrup, you should make galaktoboureko, the famous Greek custard pie.

Greek Custard Pie

(700 grams) granulated sugar

(500 milliliters) water

lemon, squeezed (not the juice. Keep the juice

phyllo pastry, 12 sheets

(240 grams) butter, melted,

(2 liters) whole milk, fresh

(200 grams) fine semolina

(200 grams) granulated sugar

vanilla extract

(60 grams) butter, cold

In a small saucepan, bring the sugar, water, cinnamon stick and the squeezed lemon (not the juice. Keep the juice for other use) to a boil. Don’t stir it. Simmer over low heat for 6-8 minutes. Remove from the heat and disregard the squeezed lemon. Cover the pot and set aside.

Prepare the syrup

Keep one cup (250ml) of milk and ½ cup (100g) sugar aside. In a large heavy-bottomed pot heat the remaining milk and sugar along with thezest, the vanilla extract and the cinnamon stick over medium heat.

In a small bowl using a hand mixer (or in a stand mixer) beat the eggs and the egg yolks for about 5 minutes. Add the remaining ½ cup(100g) sugar and beat until it dissolves. Make sure the sugar is dissolved by rubbing a small amount of mixture in between your fingers. Add the semolina gradually and beat until combined. Finally add the remaining 1 cup (250ml) milk and beat for 2-3 minutes.

Using a small ladle take some of the warm milk and add it to the egg-sugar-semolina mixture while stirring gently. Repeat until the mixture’s temperature slightly rises. Pour the egg-sugar-semolina mixture into the warm milk and stir gently but constantly until small bubbles form around the edges. This may take up to 15 minutes or so. Remove from the heat.

Disregard the cinnamon stick. Using a fork or knife melt the cold butter over the surface of the custard. Don’t emerge the butter into the custard. Just brush gently and evenly all over the top with the butter and let the heat melt it. Your purpose is to create a buttered layer and keep the custard’s surface from crusting. Let it aside to cool. When you will be ready to pour thescustard in the baking pan, you will stir well to incorporate the butter intosthe mixture.

Prepare the custard

Melt the butter. Don’t burn it. Let it aside to cool at roomtemperature.

Prepare the phyllo

Follow the instructions in the post above and find out how to handle frozen and fresh phyllo pastry. 

Grease a 13 to 15-inch (35cm to 38cm) round baking dish/pan or a 15x11-inch (38×28 cm) rectangular. Layer the bottom of the pan with thefirst phyllo sheet and lightly press the sheet into the sides and corner andlet the edges hang over the top. Brush it with the melted butter. Place thesecond sheet crossways and brush it with butter as well. Repeat for another 5sheets. We need totally 7 sheets for the bottom, placed crossways and brushedwith melted butter. Don’t worry about the overhanging phyllo because you willfold it over to cover the pie.

Pour the cool custard over the bottom sheets and spread to the sides. Fold the pastry inwards over the custard. Layer 5 more phyllo sheets on top of the custard as you did the bottom, continuing to brush melted butter between layers. Don’t forget to brush the sides and the overhanging parts too. Using a knife cut the excessive overhanging phyllo. Roll the edges down using your pastry brush to push them underneath the pan. Liberally brush the top and the edge with the rest of the butter.

Score the top of the pie into pieces. Cut only the top sheets and don’t touch the bottom at all.

Sprinkle with water and bake at 356°F (180°C) on the bottom rack for about 1 hour, until golden. Remove the pie from the oven and using a big spoon or a small ladle pour the cool syrup evenly and really slowly overthe entire pie*.

Allow the pie to sit for at least 1 hour before serving so that the syrup is absorbed. Serve warm and store leftover pie in the refrigeratorfor up to 5 days.

Top 3 greek custard pie recipes from across the web

The most viewed greek custard pie recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Galatopita - Greek Milk Pie

Traditional Greek Galaktoboureko re...

Greek Custard Pie

Top 3 greek custard pie recipes from across the web

The most viewed greek custard pie recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Galatopita - Greek Milk Pie

Traditional Greek Galaktoboureko re...

Greek Custard Pie

The most viewed greek custard pie recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine