Galatopita - Baked Semolina Milk Pie
User Reviews
4.2
Galatopita - Baked Semolina Milk Pie
Description
Galatopita - Baked Semolina Milk Pie is prepared by gently heating a mixture of whole milk, sugar, orange zest, vanilla sugar, and cinnamon until hot, then carefully tempering eggs before combining them with semolina flour to create a thick creamy custard. This custard is baked in a butter-greased springform pan, resulting in a smooth, firm pudding-like pie with a light aroma of citrus and warm spices. The egg and semolina make the texture dense yet soft with a tender crumb.
This milk pie is served as a dessert, often finished with honey or a dusting of icing sugar and additional cinnamon to complement its mild sweetness and fragrant notes. It can be enjoyed slightly warm or at room temperature, making it versatile for various occasions.
The recipe requires careful attention when tempering the eggs with hot milk to avoid curdling, and cooking the custard until it just bubbles for a minute ensures proper thickening. Greasing the pan well and using a springform tin helps in easy removal and presentation.
Ingredients
- 1250 ml (5 cups) milk whole
- 170 grams (¾ cup + 2 tbsp) sugar
- ⅔ teaspoon ground cinnamon
- ½ orange zested
- 1 (9 grams packet) vanilla sugar
- 2 egg
- 2 egg yolk
- 150 grams (⅔ cup + 1 tbsp) fine semolina flour
- 50 grams (3 ½ tbsp) butter
- 15 grams (1 tbsp) butter melted
To Serve With:
- honey or icing sugar
- ground cinnamon
Instructions
- Preheat oven to 175°C / 350°F.
- Grease a round 9-inch (23 cm) springform cake tin with butter and set it aside.
- In a bowl whisk together the eggs, egg yolks, and half of the sugar until slightly foamy. Set aside.
- Add the milk, the remaining amount of sugar, orange zest, vanilla, and cinnamon to a cooking pot. Heat the milk over medium heat until steamy hot. NOTE: Use a cooking pot that's at least 4 quarts ( 4 liters) so you won't burn when the semolina starts to bubble later on.
- Remove from the heat and using a ladle start to add spoonfuls of the hot milk into the eggs while constantly whisking the eggs with a whisk.
- Once you have added half of the milk to the eggs, transfer everything back to the pot.
- Place the pot back on the heat (medium heat) and gradually add in the semolina while constantly stirring with the whisk.
- The cream will start to thicken. Keep stirring until it starts to bubble. Cook for 1 minute from the time it starts to make explosive bubbles. At this point, you have to stir constantly and vigorously so the cream won't come out of the pot.
- Remove from the heat and mix in the butter.
- Transfer the cream to the butter-greased tin and smoothen its surface with a spoon. And brush the melted butter on top.
- Bake for about 50 minutes or until deep golden and the surface starts to brown. It's going to be jiggly when you take it out of the oven but will set as it cools.
- Let the Galatopita sit for at least 45 minutes before cutting and serving. It's going to be very creamy and soft while it's still warm. And become like thick custard pie when cooled.
- When about to serve, remove the cake ring and cut the pie into 10 pieces. You can serve each piece either with honey and cinnamon, or icing sugar and cinnamon.
- You can keep this pie in the fridge for up to 4 days.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10pieces
Amount Per Serving
Calories 267 kcal
% Daily Value*
| Serving | 1portion | |
| Calories | 267kcal | 13% |
| Carbohydrates | 34g | 11% |
| Protein | 8g | 16% |
| Fat | 11g | 17% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 101mg | 34% |
| Sodium | 104mg | 4% |
| Potassium | 235mg | 5% |
| Fiber | 1g | 4% |
| Sugar | 23g | 46% |
| Vitamin A | 467IU | 9% |
| Vitamin C | 1mg | 1% |
| Calcium | 170mg | 17% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.2
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