Galaktoboureko (Custard Pie)

Ingredients

• 250g Phyllo dough
• 150g Butter (melted)
• 1 Liter milk
• 200g Sugar
• 100g Semolina
• 4 Egg yolks
• 1 Lemon (zest)
• 1 Vanilla bean (scraped)
• Für den Sirup: For the syrup:
• 200g Sugar
• 150ml Water
• 1 Cinnamon stick
• 1 Orange (peel)

Instructions

1. For the syrup: Bring sugar, water, cinnamon stick, and orange peel to a boil in a saucepan. Simmer until the syrup has slightly thickened. Let cool.
2. For the filling: Stir milk, semolina, 100g sugar, lemon zest, and vanilla in a saucepan. Bring to a boil, stirring constantly, until the mixture thickens. Remove from heat.
3. Lightly whisk egg yolks and stir into the warm semolina mixture.
4. Grease a rectangular baking dish (approx. 20x30 cm) with butter.
5. Brush phyllo dough sheets with melted butter and layer them alternately to line the bottom and top of the dish. Let excess dough hang over the edges.
6. Spread the semolina filling evenly over the bottom dough.
7. Fold the overhanging dough edges inward and cover with more buttered phyllo sheets. Brush the top well with butter.
8. Score the surface into diamond shapes, but do not cut all the way through.
9. Bake in a preheated oven at 170°C for approx. 45-50 minutes, until the top is golden brown and crispy.
10. Immediately pour the cooled syrup over the hot galaktoboureko. Let cool completely before slicing and serving.

Nutrition