Greek Custard Pie Recipes

GREEK CUSTARD PIE - GALATOPITA

Steps:

• Preheat oven at 350 degrees Fahrenheit (180 degrees Celsius)
• Prepare a round 9 inch pie dish or pan by greasing it and sprinkling some semolina flour.
• In a bowl mix the semolina flour, sugar, 1 cup cold milk, 3 eggs, vanilla and zest until smooth.
• Heat the rest of the milk and add to flour mixture and mix. Transfer to a heavy pot.
• Place pot under low heat and mix with a wooden spoon until the mixture thickens (about 10 minutes). Be careful not to let the custard burn.
• Once the mixture starts to bubble, continue heating and mixing for 2-3 minutes.
• Remove from heat and add 1 tablespoon butter. Mix until butter melts.
• Let the custard cool for about 5 minutes.
• Pour mixture in the pan or pie dish.
• In a small bowl beat the other egg and brush on top of pie.
• Bake for about 45 minutes until surface starts to brown.
• Remove from oven and let the pie cool completely.
• Serve with a sprinkle of cinnamon and powdered sugar.

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

BEST GALAKTOBOUREKO RECIPE SYRUPY CUSTARD PIE WITH FILO

Steps:

• The syrup needs to be cool at room temperature when added to the pie. So you make the syrup first and set it aside to cool while you make the pie.
• Add all of the ingredients for the syrup to a saucepan. Don't use one that's too wide as sugar tends to sit on the sides.
• Bring to a boil over high heat. Then turn heat to medium-low and simmer for about 6-7 minutes until syrup thickens. Do not stir the syrup let the sugar dissolve on its own. Turn the heat off and set the saucepan aside.
• Add the milk, sugar, vanilla extract, and lemon zest in a cooking pot and heat over medium-high heat.
• In a small bowl beat the eggs with a hand whisk. Mix in the rice flour. Place the bowl to sit on a dampened sponge cloth next to the cooking pot (this will help keep the bowl in place while stirring on the next step).
• Once the milk starts to get steamy hot, just before boiling point, turn the heat off. With a ladle, take spoonfuls of the hot milk and start pouring it, threadlike, into the eggs while whisking the eggs constantly with a hand whisk. Do this, until 2/3 of the hot milk is incorporated into the eggs. Then transfer the egg-milk mixture back into the cooking pot.
• Turn the heat back on to medium. Start adding the semolina in batches while stirring with the hand whisk. Once the cream starts to bubble stir constantly and cook for 2 minutes more. Turn the heat off and set the pot aside.
• Stir in the butter.
• Preheat oven to 170°C/ 338°F.
• Lay open the stack of phyllo on your working surface. And cover it with a tea towel so it won't air-dry.
• Grease a 12-inch (31 cm) round baking pan with some of the melted butter.
• Take one filo sheet and place it in the pan so it covers its bottom. Half of the filo will be hanging out of the pan. This is going to be used to cover the cream on top.
• Add 7 more filo sheets in the same way all around to create the pie base. Grease each filo sheet lightly with butter using a pastry brush.
• Add the cream and spread it evenly with a spoon.
• Take the remaining phyllo sheets and place them on top of the cream again greasing each one with butter. Once you have used up all of the sheets start to overlap the filo edges over the pie giving a ruffled look. Drizzle with butter after overlapping each filo. As well as the top of the pie once finished. Butter is very important to help the filo cook properly. If by any chance you run out of butter melt a bit more or use some vegetable oil like sunflower or corn oil.
• Scar the top of the pie to 16 pizza-like pieces. Or if you would like smaller portions, cut to smaller squared pieces.
• Bake for about 50 minutes. The pie should get a deep golden color and look very crispy on top. It should also move inside the pan when you shake it. This means it has properly baked at the bottom as well. If the pie reaches the desired color before the time is up, then turn the heat to 150°C / 302°F and keep baking.
• Once the pie is baked, remove it from the oven and add the cooled syrup on top with a ladle.
• Let the pie sit for 30 minutes before cutting and serving. Or let it cool down to room temperature and refrigerate for 6 hours to enjoy it cold. You may serve with some ground cinnamon, or whipping cream, or vanilla ice cream on top!

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.

BOUGATSA (GREEK CUSTARD CREAM PIE WITH PHYLLO)

Steps:

• Preheat the oven to 350 F / 180 C.
• Add milk, semolina and sugar in a pan on medium heat. Stir with a wooden spoon until mixture is creamy and thick. Remove from heat. Add 1 tablespoon melted butter and vanilla extract. Stir well. Put the pan aside.
• Grease a 10x5 inches baking pan (pan should be a tad smaller than your phyllo sheets). Unroll the first phyllo sheet and lay it in the the pan, with the edges overhanging. Brush it with melted butter. Repeat process for the next four phyllo sheets. Gently pour the custard in the pan. Spread it evenly over the phyllo with a spatula. Trim the rest sheets of phyllo into the shape of the pan. Top custard with a phyllo and brush it with melted butter. Repeat process with the rest of phyllo sheets. Fold the overhanging edges towards the centre and brush with more melted butter.
• Bake for 25 minutes until golden and crispy.
• Allow to cool for 20 minutes before serving. Cut bougatsa in slices and generously dust each slice.
• Kali orexi!

GALAKTOBOUREKO (GREEK CUSTARD PIE)

Steps:

• 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.

GREEK RUFFLED MILK PIE

Steps:

• Preheat the oven to 350 °F, 180 °C. Grease a 9 and 1/2-inch round springform pan with melted butter. Line the pan with parchment paper or foil. Place the springform pan onto a baking tray. Brush each sheet of phyllo with melted butter and dust the top with cinnamon. Scrunch each phyllo layer up like an accordion or roll it loosely into a long tube. Rool the first layer of phyllo into a spiral and place it in the center of the prepared pan. Wrap the remaining 6 layers of phyllo (accordions) around the first spiral. Brush the top of the pie with the remaining butter and bake on the center rack for approximately 30 minutes or until it is golden. In the meantime make the custard: Add the eggs to a mixing bowl along with half of the sugar. Add the milk, cream, salt, and remaining sugar to a saucepan and cook over medium heat until scalding hot. Whisk together until sugar is dissolved. Whisk the eggs and sugar together until frothy. Add the scalding hot milk mixture to the eggs slowly to temper them while whisking constantly. Add the vanilla extract and whisk together. Set aside. As soon as the pan with the phyllo comes out of the oven pour the custard on top of it. Return the pan to the oven and bake on the center rack for an additional 25 minutes. Remove from the oven and allow it to cool for an hour. Transfer to a serving dish and dust with powdered sugar and cinnamon. Serve with tea or coffee. Kali Orexi!

GREEK CUSTARD PIE

Steps:

• In a small saucepan, bring the sugar, water, cinnamon stick and the squeezed lemon (not the juice. Keep the juice for other use) to a boil. Don't stir it. Simmer over low heat for 6-8 minutes. Remove from the heat and disregard the squeezed lemon. Cover the pot and set aside.
• Keep one cup (250ml) of milk and ½ cup (100g) sugar aside. In a large heavy-bottomed pot heat the remaining milk and sugar along with thezest, the vanilla extract and the cinnamon stick over medium heat.
• In a small bowl using a hand mixer (or in a stand mixer) beat the eggs and the egg yolks for about 5 minutes. Add the remaining ½ cup(100g) sugar and beat until it dissolves. Make sure the sugar is dissolved by rubbing a small amount of mixture in between your fingers. Add the semolina gradually and beat until combined. Finally add the remaining 1 cup (250ml) milk and beat for 2-3 minutes.
• Using a small ladle take some of the warm milk and add it to the egg-sugar-semolina mixture while stirring gently. Repeat until the mixture's temperature slightly rises. Pour the egg-sugar-semolina mixture into the warm milk and stir gently but constantly until small bubbles form around the edges. This may take up to 15 minutes or so. Remove from the heat.
• Disregard the cinnamon stick. Using a fork or knife melt the cold butter over the surface of the custard. Don't emerge the butter into the custard. Just brush gently and evenly all over the top with the butter and let the heat melt it. Your purpose is to create a buttered layer and keep the custard's surface from crusting. Let it aside to cool. When you will be ready to pour thescustard in the baking pan, you will stir well to incorporate the butter intosthe mixture.
• Melt the butter. Don't burn it. Let it aside to cool at roomtemperature.
• Follow the instructions in the post above and find out how to handle frozen and fresh phyllo pastry.
• Grease a 13 to 15-inch (35cm to 38cm) round baking dish/pan or a 15x11-inch (38×28 cm) rectangular. Layer the bottom of the pan with thefirst phyllo sheet and lightly press the sheet into the sides and corner andlet the edges hang over the top. Brush it with the melted butter. Place thesecond sheet crossways and brush it with butter as well. Repeat for another 5sheets. We need totally 7 sheets for the bottom, placed crossways and brushedwith melted butter. Don't worry about the overhanging phyllo because you willfold it over to cover the pie.
• Pour the cool custard over the bottom sheets and spread to the sides. Fold the pastry inwards over the custard. Layer 5 more phyllo sheets on top of the custard as you did the bottom, continuing to brush melted butter between layers. Don't forget to brush the sides and the overhanging parts too. Using a knife cut the excessive overhanging phyllo. Roll the edges down using your pastry brush to push them underneath the pan. Liberally brush the top and the edge with the rest of the butter.
• Score the top of the pie into pieces. Cut only the top sheets and don't touch the bottom at all.
• Sprinkle with water and bake at 356°F (180°C) on the bottom rack for about 1 hour, until golden. Remove the pie from the oven and using a big spoon or a small ladle pour the cool syrup evenly and really slowly overthe entire pie*.
• Allow the pie to sit for at least 1 hour before serving so that the syrup is absorbed. Serve warm and store leftover pie in the refrigeratorfor up to 5 days.

10 TYPES OF GREEK PIES

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a Greek pie in 30 minutes or less!