Galaktoboureko
Greek custard pie — a thick semolina custard baked between layers of buttered filo, then soaked in cold lemon syrup straight from the oven so the pastry stays crisp above the creamy filling. Cooling the custard before adding the eggs keeps it smooth.
Ingredients
Ingredients
- 300 g sugar, for the syrup
- 250 ml water
- 1 strip lemon peel
- 2 tbsp lemon juice
- 1 l whole milk
- 150 g sugar, for the custard
- 150 g fine semolina
- 50 g butter, for the custard
- 1 tsp lemon zest, finely grated
- 4 eggs
- 1 tsp vanilla extract
- 400 g filo pastry sheets
- 150 g butter, melted
Nutrition (estimated)
high confidenceRecipe total: 4349 kcal · P 69.9g · C 551.1g · F 222g
Estimated from 13 of 13 ingredients
Approximate estimate, calculated from the ingredients.
Video
Steps
Steps
- 1Make the syrup first: boil the sugar for the syrup with the water and lemon peel for 5 minutes, stir in the lemon juice and leave to cool completely.
- 2Heat the milk with half the custard sugar until it just boils, then rain in the semolina, whisking constantly, and cook for 3–4 minutes until thick. Take off the heat and stir in the butter for the custard and the lemon zest.
- 3Leave the custard for 10 minutes, stirring now and then. Beat the eggs with the rest of the custard sugar and the vanilla until pale, then whisk them quickly into the custard — slightly cooled custard does not scramble the eggs.
- 4Heat the oven to 180°C and brush a 23 x 33 cm dish with melted butter. Lay in 7 filo sheets, brushing each with butter and letting them overhang the sides.
- 5Pour in the custard, smooth it and fold the overhanging pastry over it.
- 6Cover with the remaining sheets, brushing each with butter, and tuck the edges down the sides. Score the top layers into portions with a sharp knife without cutting into the custard.
- 7Bake for 45–50 minutes, until deep golden and puffed.
- 8Pour the cold syrup over the hot pie as soon as it comes out of the oven and leave for at least 1 hour to absorb. Serve at room temperature, cut along the scored lines.
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Questions and answers
How long does Galaktoboureko take to make?
About 85 minutes: 30 min prep and 55 min cooking.
What ingredients do you need for Galaktoboureko?
11 ingredients: sugar, water, lemon peel, lemon juice, whole milk, fine semolina, butter, lemon zest, eggs, vanilla extract, filo pastry sheets.
How many servings does this Galaktoboureko recipe make?
12 servings. The servings buttons above the ingredients rescale every amount.
How many calories are in a serving of Galaktoboureko?
About 362 kcal, with 5.8 g protein, 45.9 g carbohydrate and 18.5 g fat. This is an estimate from the ingredients, not a lab analysis.
Which diets does this Galaktoboureko recipe suit?
It is vegetarian.
What cuisine is Galaktoboureko?
Galaktoboureko comes from Greek cuisine.
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