The Custard Pie Recipe
A syrupy custard pie “Galaktoboureko” is a traditional Greek dessert. Made with phyllo pastry, filled with a semolina cream, and soaked in syrup. It’s a dessert made to amaze. In Greece, it’s as famous as Baklava which I’m sure you are already familiar with.
In other words, “Galaktoboureko” is the alter ego of the Greek Baklava. They are both made with phyllo and syrup but the “Galaktoboureko” has a soft creamy filling instead of a crunchy nutty one. If it’s that good how come you haven’t heard about it? Well, imagine there are 2 sisters, both actresses, the one gets extremely famous due to her many talents while the other remains in the shadow although equally talented (Inspiration: The Bodyguard). Meaning, you don’t want to have something that is very similar, twice, even though it’s as Good! Yeah, yeah, I’m saying that Baklava stole the fame of this delicious Greek custard pie recipe.
You probably are not familiar with semolina. If so, let me tell you what it is. Semolina is the coarse, purified wheat middlings of wheat. It’s used mostly in pasta making, but in various desserts also. Especially in Eastern countries. If you are wondering how it tastes, it’s almost identical in flavor with a wheat baby food. Yeap, it’s pretty yummy.
See my other recipes using semolina:
The Cooking Process
It’s pretty simple. First, you make the cream which takes about 10-minutes, then set aside. You add the phyllo sheets into the pan greasing every phyllo very well. Pour the cream on top and cover with some more phyllo sheets. You bake it at low temperature for about an hour, while you prepare the syrup. And once it comes out of the oven, you pour the hot syrup on top. Nothing more to do, except, cutting a big piece for yourself and enjoy your efforts. Since it’s a custard pie, it can be eaten warm also. In Greece, we usually eat it cold. But it’s like in the case of the Greek Rice Pudding, it really depends on your mood and the temperature. There are no restrictions as on how to eat it, hot or cold!
Just one thing: Be careful as not to burn the butter. Since we use a lot of it, and it’s the ingredient that really boosts the flavor of this dessert. We don’t really want a burned-milk-flavoring coming out of a burned butter. Try melting the butter in a bain-marie or use a butter melter.