Galaktoboureko (Greek Custard Pie)
Silky semolina custard baked between crackly layers of buttery phyllo and soaked in a lemon-cinnamon syrup. Greek holiday heaven.
Ingredients
- 6 cups Whole milk
- 1 cup Fine semolina
- 1 cup Sugar (custard)
- 5 Large eggs
- 2 tbsp Butter (custard)
- 1 tsp Vanilla extract
- 1 Lemon (zest and peel)
- 1/2 lb Phyllo dough
- 1/2 cup Butter, melted (for phyllo)
- 1 cup Sugar (syrup)
- 3/4 cup Water
- 1 Cinnamon stick
Directions
- Make the syrup: simmer sugar, water, lemon peel and cinnamon 5 minutes; cool completely.
- Custard: heat milk, whisk in semolina and sugar and cook until thick. Off the heat, whisk in eggs, butter, vanilla and lemon zest.
- Layer 8 buttered phyllo sheets in a 9x13 pan, pour in custard, and top with 8 more buttered sheets. Score the top.
- Bake at 350°F for 50 minutes until golden. Pour the cool syrup over the hot pie and let it soak in at least 1 hour.
Calorie breakdown
Per piece: syrup 52 · custard sugar 52 · butter 67 · milk 60 · phyllo 45 · semolina 40 · eggs 23
💡 Lighter tip: Cut 24 smaller diamonds for a dessert table, about 210 calories each.
Helpful for this recipe
9x13 baking panShop on Amazon →Silicone pastry brushShop on Amazon →How to choose real extra virgin olive oilRead the guide →Our guide to safe, non-toxic cookwareSee picks →