The Best Greek Custard Pie: Galaktoboureko
Vložit
- čas přidán 29. 01. 2021
- Galaktoboureko is a classic Greek dessert that is made with a creamy semolina custard that is wrapped in layers of buttery phyllo and drenched in aromatic syrup. Gala means milk in Greek and boureki is a pie. Make this Greek custard pie for your loved ones and serve it with some Greek coffee. So delicious!
Print this recipe here:www.dimitrasdishes.com/galakt...
Ingredients
1 pound phyllo dough, thawed and at room temperature (#4 is best)
1/2 pound unsalted butter, melted
4 cups milk
3/4 cup sugar
3/4 cup fine semolina
3 tablespoons corn starch
2 whole eggs
2 egg yolks
zest of an orange or lemon
2 teaspoons vanilla extract
1/4 teaspoon salt
For the syrup:
1 and 1/2 cup sugar
1/2 cup honey
1 cup water
a cinnamon stick
3 tablespoons orange juice
2 teaspoons vanilla extract
Instructions
Preheat your oven to 350 °F, 180 °C.
Make the syrup: In a saucepan, combine the sugar, water, cinnamon stick, and orange juice. Stir well and bring to a boil. Remove from heat and pour the honey into the syrup. Mix well until incorporated.
Set aside to cool completely. The syrup must be cold when poured over the hot pie so that way the phyllo stays nice and crisp.
Make the Custard: Beat the eggs, yolks, half of the sugar, salt, semolina, and corn starch until thick and pale yellow. About 3 minutes.
In the meantime warm up the milk in a saucepan with the remaining sugar until scalding hot.
Temper the egg mixture by adding some hot milk and whisking well.
Add the egg mixture to the milk in the saucepan and cook over low heat while continuously stirring until it thickens. Once it comes to a boil it will be at the correct thickness.
Remove from heat and add vanilla extract and about 2 tablespoons of the melted butter, and the orange zest. Mix well to incorporate and set aside.
Brush some butter all over the inside of a 9 by 13-inch baking dish.
Line the inside of the pan with a sheet of phyllo. Drizzle the top with the melted butter.
Layer all of the sides of the pan with sheets of phyllo (one sheet at a time) and drizzle butter over each sheet. Allow half of each sheet to hang outside of the pan (see the video)
Pour the custard filling in the center and fold the phyllo sheets hanging over the sides on top of the filling drizzling each stack with butter.
Place another stack of four sheets on top and tuck the excess phyllo into the sides of the pan. Drizzle with more butter. Do the same with the final remaining sheets of phyllo.
Scour the pie into 12 slices or more if you will be serving smaller pieces. Try not to cut all the way down to the bottom.
Pour all of the remaining butter on top and brush the sides of the phyllo as well.
Place the pie onto a baking sheet to make it easier and safer to transfer from the oven.
Bake for 45 - 60 minutes or until the pie is a deep golden color.
As soon as the pie comes out of the oven, slice over the scored marks all the way down to the bottom. Pour all of the syrup over the pie. Sprinkle a generous amount of cinnamon on top and set aside for at least 30 minutes.Enjoy
Notes
The pie must rest a bit before cutting so that it has time to set. If it is cut and served right away all of the custard will ooze out and it will look like a big mess.
Official Facebook Page: / dimitrasdishes
Instagram: / dimitras.dishes
Pinterest: / dimitrasdis0637
Twitter: / dimitrasdishes
Here are links to some of my favorite cooking tools. The links take you to Amazon where I'm proud to be an affiliate partner :)
My cutting board: amzn.to/2e2p8ED
Kitchen Aid Mixer: amzn.to/2dQXU0b
Food Processor: amzn.to/2eXcvZd
Microplane: amzn.to/2eL2vTo
Madeleine Pan: amzn.to/2dQU1sm
Cheesecake Pan: amzn.to/2eXaGeQ
Vitamix Blender: amzn.to/2eXcvbH
Nonstick pan: amzn.to/2eL804t
Cast iron pan: amzn.to/2dQYfjs
Pastry Bag: amzn.to/2e2v0xD
Half sheet baking pans: amzn.to/2fcv7cD
Thanks for watching! I'd love to see your recreations of these dishes so please share pics with me on social media :)
Don't forget to SUBSCRIBE and spread the word so that we can make the world more delicious! - Jak na to + styl
I work at a Greek diner, my boss will sometimes make this for me as a treat because she knows it's my favorite! I can never remember the name, but after searching and figuring it out I had to see how it was made! Thanks for the great video :)
My best friend's Yia Yia was a baker, and when I had her galaktoboureko it instantly became my favorite...can't wait to make this! Ευχαριστώ πολύ, Δήμητρα!
Quite possibly the best Greek desert, ever! Thanks Dimitra. Have a good weekend! Stay safe :)
This brings back so many memories of my Yia Yia, thank you!
Since COVID started last year, my family started a Zoom cooking class every Friday where we all cook together. So much fun and laughs. Yesterday we made this recipe and it was pure perfection. Since the pronunciation of this dessert is a little difficult, we nicknamed it “Booty Call” 😂
lol!!!
Dimitra over the years i have used Lemon, Orange Blossom Water, and Rose water. They all were fantastic but it really just depends on your taste levels. I learned about the Rose Water and Orange Blossom Water during my years in the Middle East but i quickly discovered you can use them in some Greek Foods and deserts too..I love to experiment but it may not be for everyone's .tastes..I really love this desert....One of my Greek favorites..Your's, as usual, looks temptingly delicious..
You make everything look so delicious! Thank you for posting 😍
I literally just asked my sister in law who is half Greek about this recipe abd she did not know it...then there you are !! You saved the day lol
You must introduce her to it :)
LOVE this
I can’t wait to make this!
U never fail Dimitroula, amazing! def making this thank u x.
Comme toujours bravo!!!! J'adore
THANKYOU!!🤗🤗❤ it always looked TOO hard and risky to do the dough. Now I know how it works!!
Ella Kukla! I love this desert and I'm making it your way tonight! yum!!
Many compliments for an excellent video.
Thank you, Dimitra.
My favourite dessert ever. That’s like heaven.
I agree! It's so good. we all love it too
@@DimitrasDishes I went to pick up semolina. I hope I got the right one. It feels like flour and not grainy, right?
When the cream is ready and still hot,you always add butter,a good amount 🥰 Hello from Athens 💜
@@DimitrasDishes I made it last week and it was by far an amazing recipe. I will be making them in rolls this weekend and freezing half before baking. Right Dimitra?
Thank you, I will definitely try it
@Dimitra's Dishes I made this today and it was INCREDIBLE!! This was the second recipe of yours I've tried and they are both perfection! Can't wait to try more of your recipes, thank you for sharing them ♥️
Glad you liked it!!
My my my thank you Dimitra
I’m proud to be the first one to comment on my favorite dessert EVER ! I’ve had this many times in Greek restaurants and it’s always delicious! I love custard but especially this Greek custard which is so flavorful,smooth and silky. Nobody does a better presentation that Dimitra either! This gets 10 stars on a 1-5 scale!
Thanks so much!! Kali Orexi and thank you for being here :)
Thank you.
Delicious 😋 😋 😋
Hi dear i baked is so delicious thanks for your perfect recipe and perfect showing thanks a lot ☺️
Oh my gosh what a fantastic custard pie 😍🤤 I’ve never seen that type of pie before.
You're gonna flip!! It's so delicious :)
Mmmm veryyy delicious I love it as it as my favourite Greek sweet recepy Bravo Dimitra PAnta A3ia se ola ❤❤👍🇬🇷🇬🇷🇬🇷
TY sweet Dimitroula mou! I'm gonna make this soon. Stay safe!
xxTania enjoy it :)
The best ever.
Yummy 👍
Im just going to bake it today :)
Love your dishes wondering do you have a cookbook that I can buy
Thanks for sharing beautiful recipes on your channel new friend
It…looks…sooo…fantastic!!! 😋😋😋
Thank you 😋
Yummmmmmm ❤
Wow Demetra's greatest
beautiful music
Looks fabulous. I will make it this Sunday. I am thinking about doubling the recipe as there will be 15 persons at Easter. Should I double only the custard and keep the syrup and still use one box of phyllo? Your thoughts. Thank you Dimitra. Love your videos. Efxaristo. Kalo Paska! Best wishes to you and your family.
Thankyou for all you delicious recipes Dimitra..
Can I make the syrup without using honey,, would I have to add more sugar .
Thankyou ❤
That looks so good i will go to the store and get all what I need and make it , last time I made it from cristina also nice, di you know you can also freez it I did it , because is alway a big quantity, , it is quite okay, I have loved even after warmed it up after defrost it,
My favourite as well as a Bougatsa. [sorry about the spelling]
Can I freeze galactompoureko if someone try it?
Teleio!
DAR LA RECETA GRACIAS.
I’m looking forward to making that , we are in lockdown so no friends to share it with. More for me😂😂 Thank you for another wonderful recipe ❤️
lol!! Enjoy every bite!
Dimitra you are the best 🥰
Do you have an easy Ekmek recipe? Is the custard made the same way as Galaktoboureko?
OK HOW DID YOU KNOW I WAS LOOKING TO MAKE THIS TOMORROW!!??
See that!! I'm here for you... :)
@@DimitrasDishes I made this today and it was INCREDIBLE!! This was the second recipe of yours I've tried and they are both perfection! Can't wait to try more of your recipes, thank you for sharing them ♥️
Is there a need for the syrup at the end
😍😍😍😍😍
While we can get Phyllo, it's never #4. There is only #2 from Pepperidge Farms, 17 oz. Recommendations?
ti chara!
Ooohhhh it's just sooooo,I can't write anymore as mouth is drooorling.
hummmmmmmmmmmmmmmmmmmmmmmmmmmmm
ääääääääääääää
Dimitra i don't like that all we see is just your hands now, not a good format, it was a lot more interactive to see all of you, too bad
Sorry about that!! Will hopefully have a professional production crew someday :)