If you’re craving a taste of Greece, then you’re in for a treat with this delightful dessert – Galaktoboureko. This traditional Greek dish is a sweet and creamy custard pie enveloped in layers of crispy, golden filo pastry, all drenched in a divine syrup. Perfect for special occasions or whenever you want to impress your guests with a taste of the Mediterranean, this Galaktoboureko recipe is sure to become a new favorite in your repertoire.
Best Galaktoboureko Recipe Syrupy Custard Pie With Filo
**Ingredients:**
– 1 cup fine semolina
– 4 cups whole milk
– 1 cup sugar
– 4 large eggs
– 1 teaspoon vanilla extract
– 1/2 cup unsalted butter, melted
– 16 sheets filo pastry
– 1 cup water
– 1 cup sugar
– 1/2 lemon, thinly sliced
– Ground cinnamon for sprinkling
**Instructions:**
1. **Prepare the Custard Filling:**
– In a saucepan, whisk together the semolina, milk, and sugar over medium heat.
– Cook the mixture, stirring constantly, until it thickens and becomes smooth, about 10 minutes.
– Remove from heat and allow it to cool slightly.
– In a separate bowl, beat the eggs and vanilla extract.
– Gradually add the egg mixture to the semolina mixture, stirring continuously.
– Stir in the melted butter until fully incorporated.
2. **Assemble the Galaktoboureko:**
– Preheat your oven to 350°F (180°C).
– Brush a baking dish with some melted butter.
– Place a sheet of filo pastry in the dish, allowing the edges to hang over the sides.
– Brush the pastry with butter and continue layering with more filo sheets, each brushed with butter.
– Pour the custard filling over the filo layers.
3. **Bake and Get Syrup Ready:**
– Fold overhanging filo edges over the custard.
– Score the top layer of filo with a sharp knife to allow the syrup to seep through properly.
– Bake in the preheated oven for about 45-50 minutes or until the filo is golden brown and the custard is set.
4. **Prepare the Syrup:**
– In a saucepan, combine water, sugar, and lemon slices.
– Bring the mixture to a boil, then reduce the heat and simmer for about 10 minutes until the syrup slightly thickens.
5. **Finish and Serve:**
– Once the Galaktoboureko is out of the oven, pour the hot syrup over the hot pastry.
– Allow the pie to cool and absorb all the syrup.
– Sprinkle generously with ground cinnamon before serving.
This Best Galaktoboureko Recipe is a labor of love that is absolutely worth the effort when you take that first indulgent bite. The combination of creamy custard, crispy filo, and sweet syrup is a truly heavenly experience. So, roll up your sleeves, channel your inner Greek chef, and let this recipe transport you to the sunny shores of Greece, one delicious slice at a time. Enjoy!
