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Desserts

Galaktoboureko

The Quirky Foodster Team

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Ingredients

  • 1 l (4 1/4 cups) whole milk
  • 150 g (1 cup) fine semolina
  • 150 g (3/4 cup) sugar
  • 4 (4) eggs
  • 1 tsp (1 tsp) vanilla extract
  • 250 g (9 oz) phyllo pastry
  • 150 g (2/3 cup) unsalted butter, melted
  • 300 g (1 1/2 cups) sugar (for syrup)
  • 300 ml (1 1/4 cups) water
  • 1 (1) strip lemon peel

Method

  1. Heat milk in a saucepan until just below boiling.
  2. Gradually whisk in semolina, stirring constantly to prevent lumps, and cook until thickened, about 8 minutes.
  3. Remove from heat and whisk in sugar, then eggs one at a time, then vanilla; set custard aside to cool slightly.
  4. Preheat oven to 180°C (350°F) and butter a baking dish.
  5. Layer half the phyllo sheets in the dish, brushing each with melted butter.
  6. Pour in the custard and spread evenly.
  7. Top with remaining phyllo sheets, buttering each layer, and tuck edges in neatly.
  8. Score the top layer into squares and bake for 45–50 minutes until deep golden.
  9. Meanwhile, simmer sugar, water and lemon peel for 8 minutes to make the syrup.
  10. Pour cooled syrup over the hot pie as soon as it comes out of the oven.
  11. Cool completely, at least 3 hours, before cutting and serving.

Introduction: A creamy semolina custard wrapped in crisp phyllo and soaked in syrup, galaktoboureko ('milk pie') is a beloved bakery-case dessert found across Greece, especially popular for its comforting, milky filling.

Cultural Background: A creamy semolina custard wrapped in crisp phyllo and soaked in syrup, galaktoboureko ('milk pie') is a beloved bakery-case dessert found across Greece, especially popular for its comforting, milky filling.

Tips: Whisk the semolina constantly to avoid lumps in the custard. Cold syrup over hot pie (or vice versa) keeps the phyllo crisp.

Variations: A version without phyllo, called 'galatopita,' bakes the custard alone.

Storage: Refrigerate for up to 4 days.

Reheating: Best served at room temperature; not typically reheated.

Nutrition: Approx. 310 kcal, 7 g protein, 14 g fat, 40 g carbohydrate per piece.

FAQs:

Q: Can I make the custard ahead?

A: Yes, though it's best assembled and baked the same day for the crispest phyllo.

Q: Why is my custard lumpy?

A: The semolina was likely added too quickly or not whisked continuously.

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