You read that right. Galaktoboureko. Or you could just say Greek Custard Pie. Either way, this is a tasty treat! I think it's harder to say the name, than to actually make the dish. It does take some time, but honestly very easy.
My husband loves custard based dishes, and really enjoyed this dessert. It combines the sticky, flaky crust part of baklava and an orange custard, together in an impressive dish.
I found this recipe on Brown Eyed Baker, be sure to click over and look at her wonderful blog!
Galaktoboureko (Greek Custard Pie)
6 cups whole milk
1 cup fine semolina (see my note below)
3/4 cup granulated sugar, divided
1 Tb unsalted butter
1 tsp vanilla extract
Zest of 1 orange
1 package phyllo dough (see notes)
1 cup unsalted butter
1 1/2 cups granulated sugar
1 cup water
1/4 cup orange juice
1/2 tsp vanilla extract
1. Preheat oven to 375 degrees. Get your pan ready! I used a 10 x 13, but she recommends a 10x13 lasagna dish or 16" round cake pan. If phyllo dough is frozen, set on the counter (still in the plastic package!!) and allow to thaw.
2. Stir milk, semolina, 1/2 cup sugar, butter and vanilla in a large sauce pan over medium heat. Stir gently but constantly until it becomes thick like pudding. It may take up to 15 minutes, so just keep stirring! Careful or it will stick and scorch on the bottom of the pan if you aren't stirring enough. Once thickened, remove pan from the heat and cool for 5-10 minutes. While cooling - beat eggs with remaining sugar, then stir into milk mixture. Add zest.
3. Melt the 1 cup of butter and brush it onto the bottom of your pan. Layer 1/2 the package of phyllo dough, with butter brushed between each layer, in the pan.
4. Pour slightly cooled custard over the phyllo sheets, spreading evenly. Layer the remaining sheets of phyllo on top of the custard, with melted butter between each layer. Brush butter all over the top.
5. Bake until top is golden brown, about 30-45 minutes.
6. While the custard is baking, make the syrup. Bring sugar, water and orange juice to boil in a small saucepan. Boil for 5 minutes then remove from heat. Add vanilla extract and set aside.
7. When you remove the custard from the oven, let it cool for 15 minutes. Then pour the syrup all over the top. Allow the custard to set for at least an hour before serving -- so that delicious syrup can soak thru all the layers. Mmmmmm :) You can store any the pie in the fridge for up to 3 days.
For semolina -- use Cream of Wheat! Run the amount thru a food processor to make it really fine.
Phyllo dough -- I can find a boxed phyllo dough in the freezer section of my local grocery store. The box contains 2 packages/tubes - I used only 1 tube for this recipe. The other is in my freezer awaiting a different tasty dish!
This dish is so pretty and unique! It would be wonderful for potlucks, holidays or as a baked gift!
Cooking everything in casserole dishes!
With busy lives & sometimes quick meals, we mom & daughters team are always looking for healthy, tasty & convenient dishes to serve our family. So, please join us as we share everything from appetizers to main dishes & desserts!