Galaktoboureko Without Semolina (Bakery-Style)
Creamy Greek custard pie in crisp phyllo, soaked in lemony syrup.
Ingredients
For the Custard
- 500 ml whole milk (two cups)
- 500 ml heavy cream (two cups)
- 2 whole eggs
- 4 egg yolks
- 160 grams sugar (3/4 cup)
- 80 grams cornstarch
- ½ tsp vanilla bean powder or pure vanilla extract
- 1 lemon zest or 1 strip of lemon peel
- 1 pinch of salt
For the Syrup
- 250 grams sugar
- 150 ml water
- Juice of 1/2 lemon
- 1 cinnamon stick (optional)
For Assembly
- 12–14 sheets phyllo dough thawed
- 250 grams melted butter (clarified or regular) or extra virgin olive oil
Instructions
Make the syrup
- In a small saucepan, combine sugar, water, lemon juice, and cinnamon.
- Bring to a boil and simmer for 4 minutes.
- Set aside to cool completely.
Make the Custard
- Heat milk, cream, lemon peel, and vanilla over medium heat until just warm.
- In a bowl, whisk eggs, yolks, sugar, cornstarch, and salt.
- Temper the egg mixture with the warm dairy, then return to the pot.
- Stir until thickened.
- Remove the lemon peel. Cover the custard with plastic wrap.
Assemble the Pie
- Preheat oven to 170°C (340°F).
- Butter a 9×13-inch (23×33 cm) baking dish.
- Layer 6–7 sheets of phyllo, brushing each with melted butter and allowing to overhang.
- Pour in the custard and spread evenly. Fold over the phyllo edges.
- Top with the remaining 6–7 sheets, buttering each one.
- Tuck or trim excess neatly.
- Score the top into portions. Bake for 50–60 minutes or until deep golden brown.
Syrup the Pie
- Immediately after baking, ladle cooled syrup slowly over hot pie.
- Let it absorb and cool for at least 2 hours before slicing.
Nutrition
Calories: 320kcal
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