Best Galaktoboureko Greek Custard Pie Recipes

GALAKTOBOUREKO (GREEK CUSTARD PIE)

Steps:

• Beat the eggs with the sugar until thick.
• Add semolina, milk, zest and vanilla extract.
• Cook over a low heat until mixture thickens, stirring continuously.
• Remove from heat; stir in 4 tbsp butter.
• Butter a baking pan 9x12x2 inches and lay 2/3 of pastry sheets, brushing each sheet generously with melted butter.
• The edges of the pastry sheets should come up above the top of the pan.
• Spread milk custard mixture over pastry sheets and turn in the edges of the phyllo over the custard.
• Cover with remaining pastry sheets, buttering each one generously with melted butter once it gets into the baking pan.
• Pour any remaining butter over top.
• Cut through the first 3 pastry sheets (no one will kill you if it's 4! Just use a light touch and a very sharp, pointy knife.) in 3 inch squares and sprinkle pastry with water.
• Bake in a moderate (350°F-180°C) oven for 45 minutes to 1 hour- until golden on top (not golden-brown).
• Allow to cool.
• Boil the sugar, water and lemon juice for 5 minutes.
• Pour lukewarm syrup over the cooled 'Galaktoboureko'.
• Cool before serving.

GALAKTOBOUREKO {GREEK CUSTARD PIE}

Steps:

• whisk together eggs and sugar until well combined. Set aside. Combine finely ground semolina & milk into a large sauce pan. Cook over medium heat until it becomes thick. You want it to be the consistency of cream of wheat. Once thickened remove from heat & temper the egg/sugar mixture a little at a time stirring consistently so eggs don't cook. Once eggs are completely tempered into mixture, add butter & vanilla & stir until melted & evenly incorporated. Remove one of the two plastic wrapped phyllo from package. Lay out on surface and cover with damp cloth. Lightly grease a 9x13 pan. Lay two sheets of phyllo do width wise, side­ by­ side and press to conform and cover pan entirely. Don't lay it length wise or you will not cover the edges of pan like you need to. Brush Butter onto dough with pastry brush to cover. Lay the next set of two to layer. Repeat layers, brushing butter in between each layer until that first roll of phyllo dough has been used. Next pour custard into phyllo­ covered pan. Use a spatula or wooden spoon to smear & evenly distribute custard. Take a serrated knife and carefully trim excess dough off of edges of pan. Fold over the remaining edges nicely over custard. Take out second plastic covered phyllo dough from package and cover to keep from drying This time, you only need one sheet of phyllo dough at a time and will lay it lengthwise. tuck any extra edges carefully around base. Using pastry brush, brush phyllo dough with Butter Repeat the process of laying sheet down, tucking carefully to fit, and brushing with vegetable oil until you have 12 layers of phyllo dough. on top. Finish by brushing butter on top. Bake at 350 degrees F for about 30-­40 minutes or until top is a nice golden brown. Once done, set out to cool. Syrup: Combine sugar, water, lemon juice and honey into a medium sauce pan. Cook over medium heat and Bring to a boil for 10 min. After Both have cooled drizzle slowly a little at a time as it absorbs syrup