Greek Custard Pie

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For the Phyllo Layers:

  • 1 package phyllo dough (about 12-14 sheets)
  • 150 grams melted butter (for brushing the phyllo)

For the Syrup:

  • 250 grams sugar
  • 200 ml water
  • 1 tablespoon lemon juice
  • Zest of 1 lemon or orange

Kitchen Equipment

  • Medium saucepan
  • Whisk
  • 9×13-inch baking dish
  • Pastry brush
  • Measuring cups and spoons
  • Mixing bowl
  • Sharp knife

Directions

Step 1: Prepare the Custard

  1. Heat the Milk: In a medium saucepan, heat the milk over medium heat until it just starts to simmer.
  2. Add Semolina and Sugar: Gradually whisk in the semolina and sugar, stirring continuously to prevent lumps. Continue cooking until the mixture thickens and begins to bubble.
  3. Add Eggs: Remove the saucepan from heat. In a separate bowl, lightly beat the eggs, then slowly add them to the hot semolina mixture, whisking continuously to prevent the eggs from scrambling.
  4. Finish the Custard: Stir in the butter, vanilla extract, and lemon or orange zest (if using). Set aside to cool slightly while you prepare the phyllo.

Step 2: Layer the Phyllo

  1. Preheat Oven: Preheat your oven to 350°F (180°C).
  2. Prepare the Phyllo: Unroll the phyllo dough and cover it with a damp towel to prevent it from drying out.
  3. Layer the Phyllo: Brush the bottom and sides of a 9×13-inch baking dish with melted butter. Lay a sheet of phyllo dough in the dish, allowing the edges to hang over the sides. Brush the top with melted butter, then repeat the process, layering 6-7 sheets in total, each brushed with butter.
  4. Add the Custard: Pour the slightly cooled custard into the phyllo-lined dish, spreading it evenly.
  5. Top with More Phyllo: Layer another 6-7 sheets of phyllo on top of the custard, brushing each one with butter as before. Tuck in the overhanging edges to create a neat package.

Step 3: Bake the Pie

  1. Cut the Phyllo: Using a sharp knife, score the top layer of phyllo into squares or diamonds to make slicing easier after baking.
  2. Bake: Place the dish in the preheated oven and bake for 40-50 minutes, or until the phyllo is golden brown and crisp.

Step 4: Prepare the Syrup

  1. Make the Syrup: While the pie is baking, combine the sugar, water, lemon juice, and zest in a saucepan. Bring to a boil, then reduce the heat and simmer for 5-7 minutes until slightly thickened.
  2. Cool the Syrup: Remove from heat and let it cool to room temperature.

Step 5: Add the Syrup

  1. Pour the Syrup: As soon as the pie comes out of the oven, slowly pour the cooled syrup over the hot pie, ensuring it soaks into the scored cuts.
  2. Let it Rest: Allow the pie to cool completely at room temperature to let the syrup fully absorb.

Tips and Variations

  1. Zest It Up: Lemon or orange zest in the custard and syrup adds a bright, fresh flavor. Choose your favorite for a personal touch.
  2. Semolina Choice: Use fine semolina for a smoother custard texture. Coarser semolina will give the custard a slightly grainier texture, which some people prefer.
  3. Serve Warm or Cold: Galaktoboureko is delicious both warm and chilled. If you prefer it warm, you can gently reheat slices in the oven.
  4. Use Clarified Butter: For extra flaky phyllo layers, use clarified butter. It eliminates the water content, giving the phyllo a crispier finish.
  5. Don’t Skip the Syrup: The syrup is key to balancing the sweetness and moisture of this dessert. Make sure to pour it over while the pie is still hot for the best absorption.

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