Galaktoboureko: Greek Custard Pie Perfection!

By Dimitra's Dishes · 90 min

Ingredients

Instructions

1. Preheat the oven to 350°F (180°C).
2. Make the syrup: in a saucepan, combine the sugar, water, cinnamon stick and orange juice. Stir, bring to a boil, then remove from the heat and stir in the honey until fully mixed. Set aside to cool completely.
3. Make the custard: beat the eggs, egg yolks, half of the sugar, salt, semolina and cornstarch for about 3 minutes, until thick and pale yellow.
4. Warm the milk with the remaining sugar in a saucepan until scalding hot. Temper the egg mixture by whisking in some of the hot milk, then pour the egg mixture into the saucepan.
5. Cook over low heat, stirring constantly, until it thickens and comes to a boil. Remove from the heat and stir in the vanilla, about 2 tablespoons of the melted butter, and the orange zest. Set aside.
6. Brush a 9 by 13-inch baking dish with butter. Layer phyllo sheets one at a time into the dish, brushing each with melted butter and letting half of each sheet hang over the sides.
7. Pour the custard into the centre. Fold the overhanging phyllo over the filling, butter each layer, then add another stack of four sheets on top, tucking the excess into the sides of the pan. Repeat with the remaining sheets.
8. Cut the pie into 12 or more portions without cutting all the way through to the bottom. Pour the remaining butter over the top and brush the edges of the phyllo.
9. Place the dish on a baking sheet and bake 45 to 60 minutes, until deep golden.
10. As soon as it comes out, cut through the scored lines to the bottom and pour all of the cold syrup over the pie. Sprinkle generously with cinnamon and let stand at least 30 minutes.

Summarized from Dimitra's Dishes's video. Watch it for the details.

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