Galaktoboureko Greek Milk Pie Recipes

GALAKTOBOUREKO: GREEK CUSTARD PIE

Steps:

• 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

GREEK CUSTARD PIE (GALAKTOBOUREKO)

Steps:

• Preheat oven to 375 degrees F. Have your pan ready to go - either a 16-inch round cake pan or a 10x13-inch lasagna dish. The phyllo should be room temperature or slightly cooler. Open the package right before using it so the sheets do not dry out.
• Stir the milk, semolina, ½ cup of the sugar, the butter, and vanilla in a large sauce pan over medium heat. Stir the mixture gently but constantly until it becomes thick like pudding. This may take up to 15 minutes or so. Remove the pan from the heat and cool for 5 to 10 minutes. Beat the eggs with the remaining ¼ cup of granulated sugar in a small bowl and then stir it into milk mixture. Stir in the orange zest.
• Melt the butter and begin by brushing the the bottom of your pan with melted butter.
• Layer the bottom of the pan with about half of the phyllo, liberally brushing with butter between each layer. Lightly press the sheets into the sides and corner and let the edges hang over the top; you will fold them over later. (Do not skimp on the butter! You should use half on the bottom layers and half on the top.)
• Pour the slightly cooled custard over the bottom sheets and spread to the sides. Layer the remaining sheets of phyllo on top of the custard as you did the bottom, continuing to brush melted butter between layers until you have used all the phyllo. Then, brush butter on the overlapping sides and roll the edges down creating a "rim" around the edge of the pan. Liberally brush the top and the edge with the rest of your butter.
• Bake until the top is golden brown all over, 30 to 45 minutes. (I suggest checking early and often, as you don't want the phyllo to burn.)
• While the pie is baking, make the syrup. Bring the sugar, water and orange juice to a boil in a small saucepan. Boil for 5 minutes then remove from the heat. Off the heat, stir in the vanilla extract; set aside.
• When you remove the pie from the oven, let it cool for 15 minutes. Then, pour the syrup evenly over the entire pie. Allow the pie to sit for at least 1 hour before serving so the syrup can be absorbed. Store leftover pie in the refrigerator for up to 3 days.

GALAKTOBOUREKO

Steps:

• 1. Pour 64 oz of milk in pan. (a little more than 1/2 a gallon) 2. Warm milk on high, then bring down to medium heat. 3. Pour 1 8oz. cup sugar. (while warming) 4. Whisk 5. Add 4 tablespoons unsalted butter. Whisk 6. Add 1 teaspoon salt and vanilla. 7. Beat 6 egg yellows. 8. Add two ladles of milk in the heated eggs. Set aside. 7. Add 1 8z. cup Farina/Semolina. Whisk 8. Add eggs. Whisk (May need to heat on low) 9. Whisk -you will notice less and less froth. Want it to thin and feel like a light pudding. (20 minutes???) 10. Take off flame and let sit on the side. Will thicken more as it sits. 11. Filo-brush 2 pieces at a time with unsalted butter. (2 each side, 1 in center=9 pieces) 12. Pour in pudding. 13. Place the remaining film pieces on top. 14. Place in refrigerator for 10 minutes. 15. Cut pieces (not to bottom, but to pudding) 16. Cook at 350 degrees for 45 to 50 minutes. Syrup: 1. Bring to a boil: 3 cups sugar, 2 cups water, 1 tablespoon lemon juice 2. When begins to boil add: 1 teaspoon Blossom or Rose water 3. Allow to boil for 10 minutes. Do not need to stir. 4. Allow syrup to cool, before you poor on filo & pudding. (Filo, pudding should not be hot, but can be warm) (Warm pudding, cool syrup) 5. Allow to cool for a couple of hours before you cut pieces.

GALAKTOBOUREKO: MILK PIE

Steps:

• In a heavy pot, bring the milk to a boil. Sprinkle in the semolina, whisking constantly over very low heat. Add the sugar, then simmer for 5 to 6 minutes, stirring from time to time. Remove from the heat and add the butter and the eggs, 1 by 1, stirring. Blend in the vanilla. The mixture will be thick but pourable, like a sauce.
• Preheat the oven to 375 degrees F.
• Butter a deep 10-inch baking pan. In the bottom of the pan, layer 8 sheets of phyllo, leaving the edges hanging over the sides of the pan. Brush each sheet generously with clarified butter. Pour the milk mixture over the phyllo layers.
• Cut the remaining sheets of phyllo about the size of the pan and brush each sheet with clarified butter. Place the buttered sheets on top of the filling, then brush the hanging bottom sheets with clarified butter and roll them up to seal.
• With a very sharp knife, score the top diagonally in 2 directions to make diamond-shaped slits on the surface. (This makes it easier to cut later, and also allows the syrup to penetrate the pie.) Sprinkle with a little water and bake about 1 hour, or until top is light brown and filling has set.
• The minute you start baking the pie, begin to make the syrup. Simmer the water with sugar and the 1/2 of lemon for about 1 hour. Remove the lemon half and squeeze the juice into the syrup. Discard the lemon. Pour the syrup over the pie the minute you take it out of the oven. Be careful, syrup will bubble vigorously and can burn you.
• Let cool, and serve, cutting pieces along the slits that you made before baking the pie.