This golden, crispy and creamy Greek Galaktoboureko is a syrup-soaked Custard Pie made with layers of crispy filo pastry!
INGREDIENTS
Syrup
▢335 ml water
▢575 g granulated sugar
▢30 ml honey
▢1 lemon peeled using a peeler
▢1 stick of cinnamon
▢1 tsp (5 ml) lemon juice
Semolina Custard
▢240 g finely ground semolina (see notes)
▢44 g corn flour/starch
▢315 g caster sugar divided
▢1.5 liters whole milk
▢1 liter heavy cream
▢60 g unsalted butter
▢2 tsp (10 ml) vanilla extract
▢5 (265 g) large eggs
Pastry
▢375 g filo pastry see notes
▢125 g clarified butter melted
INSTRUCTIONS
Syrup
Add all the ingredients into a large pot, stir, then place on medium high heat and bring to a boil. Turn down to medium heat and allow to bubble for 5 minutes. Take off the heat, use tongs to take out the cinnamon stick and lemon peel and allow to cool at room temperature completely. You want the syrup to cooled when you pour it over the finished custard pie.
Custard
In a small mixing bowl, add the semolina and corn starch and use a whisk to combine. Set aside.
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