Galaktoboureko (Greek Custard Pie)

Recipe by evelynathens
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr 45mins
SERVES: 20-24
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Beat the eggs with the sugar until thick.
  • Add semolina, milk, zest and vanilla extract.
  • Cook over a low heat until mixture thickens, stirring continuously.
  • Remove from heat; stir in 4 tbsp butter.
  • Butter a baking pan 9x12x2 inches and lay 2/3 of pastry sheets, brushing each sheet generously with melted butter.
  • The edges of the pastry sheets should come up above the top of the pan.
  • Spread milk custard mixture over pastry sheets and turn in the edges of the phyllo over the custard.
  • Cover with remaining pastry sheets, buttering each one generously with melted butter once it gets into the baking pan.
  • Pour any remaining butter over top.
  • Cut through the first 3 pastry sheets (no one will kill you if it's 4! Just use a light touch and a very sharp, pointy knife.) in 3 inch squares and sprinkle pastry with water.
  • Bake in a moderate (350°F-180°C) oven for 45 minutes to 1 hour- until golden on top (not golden-brown).
  • Allow to cool.
  • Boil the sugar, water and lemon juice for 5 minutes.
  • Pour lukewarm syrup over the cooled 'Galaktoboureko'.
  • Cool before serving.
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