Greek Custard Pie

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Greek Custard Pie Recipe

Galaktoboureko is a Greek dessert of semolina-based custard (sometimes flavored with lemon, orange, or rose) in Fillo. It may be made in a pan, with Fillo layered on top and underneath, or rolled into individual servings (often approximately 10 cm long). It is served or coated with a clear, sweet syrup.

Greek Custard Pie

Ingredients:

3 cups milk

1/2 lemon zest

1/4 cup fine semolina

1/2 cup sugar

1 tablespoon unsalted butter

3 large eggs

1/2 teaspoon vanilla extract

1/2 pound Athens Fillo dough sheets

1/2 cup butter melted

1/4 cup honey

1/2 cup water

1/2 cup sugar

1/2 lemon juice and zest

1 stick cinnamon

Directions:

In a sauce pan bring milk and lemon zest to a boil and whisk in the semolina. Add the sugar and simmer for 5 to 6 minutes. Remove from heat and stir in the butter and the eggs one at a time. Stir in the vanilla.

Brush the bottom of an 8×8 inch baking pan with olive oil. Brush the top of a sheet of Fillo dough with butter and place it in the pan. You will probably have to cut the Fillo dough to fit the pan. Repeat until you have 6 to 8 layers depending on how thick you want the crust.

Place the custard mixture on top of the Fillo dough. Brush the top of a sheet of Fillo dough with butter and place it on the filling. Repeat until you have 6 to 8 layers depending on how thick you want the crust. Cut the pie into pieces.

Bake in a preheated 350F oven until the top is golden brown and the filling has set, about 30 to 50 minutes.

In a small sauce pan simmer honey, water, sugar, lemon and cinnamon for 5 minutes. Pour the syrup over the pie when it comes out of the oven. Let cool and serve.

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