Greek Custard Phyllo Pie (Crispy Filo & Semolina Custard)
Galaktoboureko is a celebrated Greek pastry that layers crisp, buttered phyllo dough around a thick semolina custard filling, then soaks the whole assembly in cold lemon syrup. Each sheet of phyllo is brushed with melted butter before stacking, creating dozens of paper-thin layers that shatter at the first bite. The custard is cooked on the stovetop by stirring semolina into hot milk until it thickens into a smooth but faintly grainy cream, a texture distinct from flour-based custards. Pouring the cold syrup over the pastry while it is still scorching from the oven causes rapid absorption: the liquid seeps between the phyllo layers and saturates the custard without making the top soggy. The temperature contrast between hot pastry and cold syrup is what keeps the exterior crisp. Adding cinnamon or orange zest to the custard introduces a fragrant complexity that balances the sweetness of the syrup.
Adjust Servings
Instructions
- 1
Cook milk, 80 g sugar, and semolina over low heat until thickened.
- 2
Off heat, whisk in eggs and lemon zest quickly to finish the custard.
- 3
Brush pan with melted butter and layer 4 phyllo sheets, buttering each sheet.
- 4
Spread custard evenly, then top with the remaining 4 buttered phyllo sheets.
- 5
Score the top and bake at 180°C for 40–45 minutes until crisp and deep golden.
- 6
Boil remaining sugar, honey, and 60 ml water for syrup and pour over the cooled pie.
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