Galaktoboureko - Greek Custard Pie
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5
Galaktoboureko - Greek Custard Pie
Description
The recipe for Galaktoboureko begins with preparing a citrus-scented custard made from whole milk, heavy cream, sugar, egg yolks, cornflour, and lemon zest. The custard thickens gently on the stovetop. The baking pan is prepared by brushing it generously with melted ghee and layering soft phyllo sheets cut precisely to fit the pan's round dimension, with care taken to keep the phyllo soft and pliable by covering with damp towels.
The custard is poured into the prepared phyllo-lined pan, and the remaining sheets are layered on top and brushed with ghee before baking. The assembled pie bakes until the phyllo is golden and crisp, and the custard is set. A simple syrup of sugar, water, glucose, and lemon peel is boiled and cooled, then poured over the pie immediately after baking so the phyllo absorbs the syrup while remaining crisp in parts.
Galaktoboureko is typically served at room temperature, allowing the syrup's sweetness and lemon aroma to meld with the creamy custard and flaky phyllo layers. It can be stored in the refrigerator for up to one week. Efficiency in preparation is improved by making the syrup first, then preparing the phyllo, then custard, assembling, and baking with proper timing. Nutrition information varies with ingredients used and should be calculated as needed.
Ingredients
For the custard cream
- ½ liter milk whole
- 112.5 ml heavy cream
- 125 grams sugar
- 5 egg yolk
- 50 grams cornflour
- lemon zest from one lemon
For the phyllo sheets
- 1 phyllo dough sheets packet
- 150 grams ghee
For the syrup
- 250 grams sugar
- 150 ml water
- 50 ml glucose
- lemon peel
Instructions
Make the syrup
- Add all the syrup ingredients to a medium saucepan. Stir and bring to a boil. Let the syrup boil for 4 minutes. Remove from heat and let it cool.
Preheat the oven to 320°F / 160°C
Prepare the baking pan with phyllo
- Melt the ghee in the microwave or on the stove.
- Brush with ghee a 9.5 inches diameter round pan.
- Divide the phyllo sheets into two packs. Usually, there are twenty sheets per whole package*. Put one group of ten aside, covered with the package's protective plastic so it doesn't dry out.*If quantity differs, divide by two.Take the first ten sheets. Take the other ten and trace a circle one inch wider than the diameter of your pan. Cut the sheets with the sharp tip of a knife or a pastry cutter into this circular shape. Cover the cut sheets with a damp kitchen towel to keep them soft.*Take the other ten and trace a circle in exactly the diameter of your pan. Cut the sheets with the sharp tip of a knife or a pastry cutter into this circular shape. Cover the cut sheets with a damp kitchen towel to keep them soft.** You can save the extra pieces of phyllo sheets in the freezer wrapped in plastic to make a small batch of hand pies, cheese pies, etc.
- Layer the larger phyllo sheets on top of each other in your pan after brushing each one with ghee.Build a wall with phyllo at the edge of your pan. Brush with more ghee to help phyllo stick together. Important. Cover the pan with a damp kitchen towel to keep the phyllo soft.
Make the custard
- Put the milk, heavy cream, half the sugar, and the lemon zest in a saucepan and heat it over medium heat.
- Using a whisk, mix the rest of the sugar with the corn flour and the egg yolks in a bowl.
- Just before the milk boils, pour ⅓ into the egg mixture and mix.
- Pour the egg mixture into the pot with the rest of the milk.Continue mixing until the cream thickens and begins to curdle.
- Remove from heat, and as it is hot, pour it into the pan, and spread it evenly. Fold the edges of the phyllo over the custard.
- Take the remaining ten phyllo sheets, brush each one with ghee, and layer them on top of the custard. Tuck the edges and make them neat.
- Lightly score the galaktoboureko into serving portions (the knife should not reach all the way down). Bake for about 1 hour, until the top is golden brown.
- Take the galaktoboureko out of the oven and immediately pour the cold syrup all over the phyllo sheets with a ladle.Use all the syrup.
- Let the galaktoboureko cool, cut and serve. It is best enjoyed at room temperature. Store in the refrigerator for one week.
Notes
- Make the syrup first and allow it to cool before baking the pie to streamline preparation.
- Keep phyllo sheets soft by covering cut sheets and the baking pan with damp towels during assembly.
- Brush each phyllo layer generously with melted ghee for a crisp, golden crust.
- Serve Galaktoboureko at room temperature for the best flavor and texture balance.
- Store the finished dessert in the refrigerator for up to seven days.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 643 kcal
% Daily Value*
| Calories | 643kcal | 32% |
| Carbohydrates | 86g | 29% |
| Protein | 7g | 14% |
| Fat | 31g | 48% |
| Saturated Fat | 18g | 90% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 10g | 50% |
| Cholesterol | 193mg | 64% |
| Sodium | 221mg | 9% |
| Potassium | 150mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 55g | 110% |
| Vitamin A | 475IU | 10% |
| Vitamin C | 0.1mg | 0% |
| Calcium | 108mg | 11% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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