Galaktoboureko
Ingredients
- 1 liter milk
- 150 g sugar
- 100 g semolina
- 4 eggs
- 1 tsp vanilla
- pinch of salt
- 1 package phyllo dough, thawed
- 150 g butter, melted
- Syrup: 300 g sugar, 350 ml water, 1 cinnamon stick, strip of lemon peel
Galaktoboureko ('milk pie') encases a rich, vanilla-scented semolina custard between layers of buttered phyllo, baked until the custard sets and the pastry turns deep golden and crisp. The essential trick is temperature contrast: the syrup, flavored with cinnamon and lemon peel, must be fully cold when poured over the hot pastry straight from the oven — that contrast is what keeps the phyllo crisp rather than soggy.
Method
Make the syrup first so it has time to cool completely: simmer sugar, water, cinnamon stick and lemon peel for about 10 minutes, then set aside to cool fully.
Heat the milk with the sugar and vanilla until warm.
Whisk the eggs, then slowly whisk in some of the warm milk to temper, before returning everything to the pan.
Sprinkle in the semolina in a steady stream, whisking constantly, and cook over low heat until thickened into a custard.
Brush a baking pan with melted butter and layer about half the phyllo sheets, brushing each with butter.
Pour in the custard and spread evenly, then top with the remaining phyllo sheets, again brushing each with butter.
Score the top layers into portions and bake at 160°C (320°F) for 60-75 minutes, until the phyllo is deep golden and crisp.
Immediately ladle the cold syrup slowly and evenly over the hot pie; let it absorb before serving.
Ingredients
- 4 cups sugar, 2 cups water, 1 cinnamon stick and 1 strip lemon peel, for the syrup
- 4 eggs
- 1 cup sugar
- 1 cup heavy cream
- 3 cups whole milk
- Pinch of salt
- 2 vanilla pods, split, or 1 tsp vanilla extract
- 1 cup fine semolina
- 100 g (7 tbsp) butter, for the custard
- 450 g (1 lb) phyllo sheets, at room temperature
- 220 g (½ lb) butter, melted, for the phyllo
Diane Kochilas, host of My Greek Table, makes galaktoboureko with a custard that is richer than most: whole milk is cut with heavy cream, sweetened, scented with real vanilla pods and thickened with fine semolina before being lightened with eggs whipped to a thick foam. The custard is sealed between two thick stacks of phyllo brushed sheet by sheet with butter, the top is scored before baking so it cuts cleanly, and the golden pie is flooded with completely cold syrup the moment it leaves the oven.
Method
Make the syrup first: boil the sugar, water, cinnamon stick and lemon peel for about 5 minutes, then set aside to cool completely.
Whisk the eggs with half the cup of sugar in a mixer for 3-4 minutes until thick and fluffy.
In a wide pot bring the cream, milk, remaining sugar, salt and vanilla to a simmer. Add the semolina in a thin, steady stream, whisking constantly, and cook for 3-4 minutes until the mixture thickens. Off the heat stir in the butter.
Whisk a little of the hot semolina cream into the eggs to temper them, then fold the eggs back into the pot to make a smooth custard.
Heat the oven to 180°C (350°F). Butter a large baking pan and layer in half the phyllo sheets, brushing each one with melted butter.
Pour the custard over the phyllo and spread it evenly. Cover with the remaining sheets, buttering each, and tuck in the edges.
Score the top layers into serving pieces without cutting through to the custard, and bake for about 1 hour until deep golden.
Immediately pour the cold syrup over the hot pie. Let it cool and absorb the syrup for at least an hour before cutting along the scored lines.
