Servings
Font
Back
0 from 96 votes

Galatopita - Baked Semolina Milk Pie

A thick and creamy milk pie made with semolina. Served with honey and cinnamon for a filling and delicious sweet treat!

Prep Time
15 mins
Cook Time
1 hr
Servings: 10 pieces
Calories: 267 kcal
Course: Dessert
Cuisine: Greek

Ingredients

  • 1250 ml (5 cups) whole milk
  • 170 grams (¾ cup + 2 tbsp) sugar
  • ⅔ teaspoon ground cinnamon
  • ½ orange zested
  • 1 (9 grams packet) vanilla sugar
  • 2 eggs
  • 2 egg yolks
  • 150 grams (⅔ cup + 1 tbsp) fine semolina
  • 50 grams (3 ½ tbsp) butter
  • 15 grams (1 tbsp) butter melted
To Serve With:
  • honey, or icing sugar
  • ground cinnamon

Instructions

    Cup of Yum
  1. Preheat oven to 175°C / 350°F.
  2. Grease a round 9-inch (23 cm) springform cake tin with butter and set it aside.
  3. In a bowl whisk together the eggs, egg yolks, and half of the sugar until slightly foamy. Set aside.
  4. 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.
  5. 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.
  6. Once you have added half of the milk to the eggs, transfer everything back to the pot.
  7. Place the pot back on the heat (medium heat) and gradually add in the semolina while constantly stirring with the whisk.
  8. 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.
  9. Remove from the heat and mix in the butter.
  10. Transfer the cream to the butter-greased tin and smoothen its surface with a spoon. And brush the melted butter on top.
  11. 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.
  12. 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.
  13. 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.
  14. You can keep this pie in the fridge for up to 4 days.

Nutrition Information

Serving 1portion Calories 267kcal (13%) Carbohydrates 34g (11%) Protein 8g (16%) Fat 11g (17%) Saturated Fat 6g (30%) Polyunsaturated Fat 1g Monounsaturated Fat 3g Trans Fat 0.2g Cholesterol 101mg (34%) Sodium 104mg (4%) Potassium 235mg (7%) Fiber 1g (4%) Sugar 23g (46%) Vitamin A 467IU (9%) Vitamin C 1mg (1%) Calcium 170mg (17%) Iron 1mg (6%)

Nutrition Facts

Serving: 10pieces

Amount Per Serving

Calories 267

% 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.