Galaktoboureko: Decadent Greek Custard Pie with Crispy Filo

Ingredients

• 1 package of filo pastry (about 16 oz)
• 1 cup unsalted butter, melted
• 1 cup granulated sugar
• 4 cups milk
• 1 cup semolina flour
• 3 large eggs
• 1 teaspoon vanilla extract
• Zest of 1 lemon
• 1 cup water
• 1 cup sugar (for syrup)
• 1 tablespoon lemon juice

Instructions

1. Preheat the oven to 350°F (175°C).
2. In a medium saucepan, heat the milk over medium heat. Gradually whisk in the semolina flour, stirring constantly until it thickens (about 5-7 minutes).
3. In a bowl, beat the eggs, and then slowly pour in the hot semolina mixture while stirring. Add sugar, vanilla extract, and lemon zest, and mix well. Set aside to cool.
4. Melt the butter and prepare a baking pan by layering a few sheets of filo pastry, brushing each layer with melted butter. Continue to add layers until you have about 10 layers (half the package).
5. Pour the custard filling over the filo layers in the pan, then cover with the remaining filo sheets, layering and brushing each with melted butter, just as before. Top with an additional 5 layers of filo.
6. Use a sharp knife to cut the top layers of filo into squares or diamonds, which will help the syrup soak in later.
7. Bake in the preheated oven for 45-50 minutes or until the top is golden brown and crispy.
8. In the meantime, prepare the syrup by combining water, sugar, and lemon juice in a saucepan. Bring to a boil and simmer for about 10 minutes. Remove from heat and let cool slightly.
9. Once the Galaktoboureko is done, immediately pour the warm syrup over it. Allow it to sit for a couple of hours before serving for the best texture.

Nutritional Information

Tools Needed

• Medium saucepan
• Baking pan (9x13 inch)
• Whisk
• Mixing bowl
• Pastry brush
• Sharp knife

Supplies Needed

• Filo pastry
• Granulated sugar
• Unsalted butter
• Semolina flour
• Milk
• Eggs
• Vanilla extract
• Lemon zest
• Water