Galaktoboureko – Greek Custard Pie - Global Kitchen Travels

5 from 1 vote

Galaktoboureko – Greek Custard Pie

Greek Custard Pie is a traditional Greek/Arabic dessert with layers of phyllo & custard, Also called Kahi in the Middle East. This chilled dessert is perfect for summertime!

Prep Time20

Cook Time40

Total Time1

Course: Dessert

Cuisine: Greek

Servings: people

Calories: 868kcal

Equipment

Ingredients

6 cups milk
1 cup semolina
3 1/2 tablespoons cornstarch
1 1/2 cup sugar
1/4 teaspoon salt
6 eggs
1 teaspoon vanilla extract
12-14 phyllo sheets
2/3 cup melted butter

Syrup Ingredients

1 1/2 cups sugar
1 cup water
zest of 1 orange
2 tablespoons brandy or orange juice

Instructions

Preheat oven to 350 F.
In a bowl, combine semolina, cornstarch, 1 cup of the sugar and salt.
In the bowl of an electric mixer, beat eggs until light and fluffy, about 10 minutes. Add sugar and vanilla. Beat another 2 minutes, until thoroughly incorporated.
While the eggs are beating, heat milk but do not let it boil. As soon as the milk starts to steam, add semolina combination. Cook for 3-5 minutes, stirring constantly, until thickened.
Using a rubber spatula, slowly fold in the eggs a little at a time.
In a 9x13 casserole dish, layer 6-7 slices of phyllo, brushing melted butter in between each layer.
Pour the semolina pudding inside.
On top, again layer 6-7 sheets of phyllos, brushing melted butter in between each layer. Make sure to brush melted butter on the top layer.
With kitchen scissors, trim the edges of phyllo.
Bake for 30-40 minutes, until the top is golden brown.
Meanwhile, combine syrup ingredients in a saucepan and simmer on medium heat for about 10-15 minutes, until you have a thin syrup consistency.
Pour syrup on top of galaktoboureko after you remove it from the oven, making sure to pour the syrup over the edges and in the corners.
Chill in refrigerator for at least 2 hours, but preferably overnight.
Serve chilled.

Video

Notes

What we call Cream of Wheat cereal in America is what most of the rest of the world calls semolina.

Any brand of cream of wheat can be used for the semolina.

Keep leftovers in a sealed container for up to 5 days in the refrigerator.

Greek Custard Pie can be frozen up to 1 month. Thaw overnight in the fridge and serve chilled.

Nutrition

Did you try this recipe? Leave a comment below.Please follow me on Instagram @chefmireille or tag me #chefmireille with your pics! I'd love to share them!