Prep 1 hr
Cook 1 hr
Galaktoboureko, a specialty of Ithaca, Greece, is a kind of custard pie encased in several layers of phyllo brushed with melted butter. This version is made at Artopolis bakery in New York City, which offers a variety of Greek breads and pastries. From our local newspaper.
- 2 quarts milk
- 4 egg yolks
- 3 cups sugar
- 2 cups fine semolina (farina)
- 1 teaspoon vanilla
- 1 lemon, zest of, grated
- 1 lb phyllo dough, defrosted according to package directions
- 1 cup clarified butter or 8 ounces unsalted butter, melted
For the syrup
- 2 cups water
- 1 1⁄2 cups sugar
- 1 lemon, rind of, cut into strips
- In large saucepan, heat milk to just below boiling.
- Remove and set aside.
- In a bowl, beat egg yolks, sugar and semolina until pale yellow.
- Whisk in milk.
- Return mixture to clean saucepan and set over low heat.
- Cook, stirring constantly with a wooden spoon, until custard thickens and comes away from sides of the pan, about 5 to 6 minutes.
- Stir in vanilla and lemon zest: set aside.
- Preheat oven to 375°F Butter a 9-by-13-inch baking pan.
- Lay half the phyllo sheets in pan, brushing each one with butter before putting it in the pan, and letting them come partially up the sides.
- Do not butter last layer.
- Pour custard over phyllo, taking care not to disturb the pastry.
- Gently smooth with a spatula.
- Lay remaining phyllo over custard, brushing each layer with butter.
- Carefully tuck excess phyllo into sides of pan.
- With a sharp knife, score top few layers into 3-inch squares.
- Bake 45 to 50 minutes until golden.
- Lower temperature if it browns too quickly.
- While pastry bakes, combine water, sugar and lemon zest in heavy saucepan and bring to a boil.
- Reduce heat and simmer for 15 minutes, or until it lightly coats a spoon.
- Remove pastry and cut though score marks to bottom of pan.
- Let cool completely then pour on hot syrup and serve.