γαλακτομπούρεκο

Galaktoboureko

Custard Pie in Phyllo

Ingredients

  • 3/4 cup (160g) semolina flour 
  • 3/4 cup (250g) sugar 
  • 4 cups (1 liter) whole milk 
  • 4 eggs (room temperature)
  • 2 Tbs (25g) butter
  • 2 tsp(8g) vanilla extract

Syrup

  • 1 1/2 cups (365g) water
  • 3 cups (630g) sugar 
  • 2 Tbs (30ml) Greek honey
  • zest of 1 lemon
  • a cinnamon stick

Serves 8-10

 
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Step 1 - Make the Syrup

  • It's important to have the syrup completely cool before using, so make this first.
  • Bring water, sugar, lemon zest and cinnamon to a boil.
  • Reduce to simmer for 7-9 minutes so sugar can completely dissolve.
  • Remove from heat and add honey.
  • Stir and allow to cool completely in room temperature.

Step 2 - Make the Egg Mixture

 

  • in 2 bowls, divide the 4 eggs into yolks (medium bowl) and whites (large mixing bowl).

  • Add 1/4 cup (50g) sugar to egg whites in large mixing bowl.

  • Whisk until egg whites thicken and begin to look glossy.

  • Add 1/4 cup (50g) sugar to egg yolks and whisk for 4-5 minutes.
  • Fold 1/3 of the egg whites into the egg yolks, gently folding.
  • Fold remaining egg whites and gently combine, do not over mix.
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Step 3 - Complete the Custard

  • Bring milk, vanilla and sugar to a boil, do not scorch.
  • Once milk reaches a boil, immediately turn down heat to medium low.
  • Slowly whisk semolina until soft and creamy.
  • Remove from heat, add butter and stir until incorporated fully.
  • Slowly fold the milk mixture into the egg mixture and stir to fully combine.
  • Cover with plastic film to prevent skin from forming and set aside.

Step 4 - Assemble the Galaktoboureko

  • Preheat oven to 325F degrees (160C) 

  • On a large work surface, stage 10 sheets of phyllo dough, covered with damp towel.

  • Liberally coat bottom and sides of an 8in x 12in (20cm x 30cm) pan with butter.

  • Layer 2 sheets of phyllo dough into bottom of pan, one at a time, brushed with melted butter.

  • Layer 4 sheets of phyllo with at least 4-5 in (10-12cm) are extending out of pan, one at a time, brushed with melted butter.

  • Spread the custard evenly into pan and fold the excess phyllo back over the custard.

  • Layer the final 4 sheets of phyllo, one at a time, brushed with melted butter.

  • Brush the top layer with butter and make 2 scoring cuts lengthwise and 4 across the phyllo to allow for easy cutting after baking.

  • Bake for 1 hour or slightly longer until and golden brown.

  • Pull from oven and slowly pour the syrup over the pastry until completely absorbed and serve!

  • Do not refrigerate.

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