Ingredients for Galaktoboureko Greek Custard Pie
- 3 large eggs
- 1 cup granulated sugar
- Fine Semolina
- 4 cups whole milk
- Lemons, Zest Of
- 2 teaspoons vanilla extract
- 1/2 cup (1 stick) unsalted butter, melted
- Phyllo Pastry Sheets
- 1/4 cup water
- 1 tablespoon lemon juice
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Galaktoboureko Greek Custard Pie? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
How to Make Galaktoboureko Greek Custard Pie
- Preheat oven to 350°F (175°C). Lightly grease a 9x13 inch baking pan.
- In a large saucepan, whisk together the milk, sugar, cornstarch, and salt. Cook over medium heat, stirring constantly, until the mixture thickens and comes to a simmer.
- Remove from heat and stir in the vanilla extract, lemon zest, and eggs. Whisk until well combined.
- In a separate bowl, whisk together the egg yolks and sugar until pale and creamy. Gradually whisk in the warm milk mixture until fully incorporated.
- Layer 6-8 sheets of filo pastry in the prepared pan, brushing each sheet with melted butter. Let the edges hang over the sides of the pan.
- Pour the custard mixture evenly over the filo pastry.
- Top with the remaining filo pastry sheets, brushing each with melted butter. Tuck the overhanging edges inward.
- Bake for 45-50 minutes, or until the top is golden brown and the custard is set.
- While the Galaktoboureko is baking, prepare the honey syrup. Combine the honey, water, and lemon juice in a small saucepan. Bring to a simmer and cook for 5 minutes.
- Remove the Galaktoboureko from the oven and let it cool slightly before drizzling generously with the honey syrup. Let it cool completely before slicing and serving. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
13 g
Sugar
120g
Fat
45g
Carbs
20g
