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Wednesday 14 October 2026 03:09:04 GMT
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Galaktoboureko (Greek Custard Pie) 🛒 Ingredients For the Custard (Gala) 4 cups (1 liter) whole milk (or plant-based milk for dairy-free) ½ cup (100g) granulated sugar ½ cup (100g) fine semolina (not coarse) 4 large egg yolks (room temperature) 1 tsp vanilla extract (or 1 vanilla bean, split and scraped) Zest of 1 lemon (optional – adds brightness) ¼ cup (60g) unsalted butter (or olive oil – for richness) For the Phyllo Assembly 1 package (about 12–15 sheets) phyllo dough, thawed (14 oz / 400g) ½ cup (120ml) unsalted butter, melted (or olive oil – for brushing) Vegetable oil spray (for greasing the pan) For the Syrup 1 cup (200g) granulated sugar ½ cup (120ml) honey (Greek thyme honey is best!) 1 cup (240ml) water 1 cinnamon stick 1 strip of lemon zest (or orange zest – optional) 1 tbsp fresh lemon juice For Serving Ground cinnamon (for sprinkling) Crushed pistachios or walnuts (for garnish – optional) 👨‍🍳 Method 1. Make the Custard In a medium saucepan, heat the milk and half of the sugar (¼ cup / 50g) over medium heat until it's steaming but not boiling. Remove from heat. In a separate bowl, whisk together the egg yolks, the remaining ½ cup (100g) sugar, and the semolina until smooth and pale yellow. Slowly pour the hot milk into the egg mixture, whisking constantly to temper the eggs. Pour the mixture back into the saucepan and cook over medium heat, whisking continuously, until the custard thickens and begins to bubble – about 5–7 minutes. Remove from heat and stir in the vanilla, lemon zest, and butter (or olive oil). The custard should be thick, smooth, and glossy. Pour the custard into a bowl, cover with plastic wrap (pressed directly onto the surface to prevent a skin from forming), and refrigerate until completely cold – at least 2 hours (or up to 24 hours). Pro tip: For a perfectly smooth custard, strain it through a fine-mesh sieve after cooking to remove any lumps. 2. Make the Syrup In a small saucepan, combine the sugar, honey, water, cinnamon stick, and lemon zest. Bring to a gentle simmer over medium heat and cook for 5–7 minutes until slightly thickened. Stir in the lemon juice, remove from heat, and let the syrup cool completely. Remove the cinnamon stick and zest before using. Pro tip: The syrup should be cool when poured over the warm pie – this keeps the phyllo crispy! 3. Preheat and Prep Phyllo Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch (23x33 cm) baking dish with butter or olive oil. Unroll the phyllo dough and cover it with a slightly damp kitchen towel to prevent drying out while you work. 4. Assemble the Galaktoboureko Layering the Bottom: Brush the bottom and sides of your baking dish with melted butter. Lay one sheet of phyllo in the dish, allowing the edges to hang over the sides. Brush it with butter. Repeat with 5–6 more sheets, layering and brushing each one. Add the Custard: Spread the cooled custard evenly over the phyllo base, smoothing it with a spatula. Top Layer: Layer 5–6 more sheets of phyllo on top of the custard, brushing each one with butter. Fold the overhanging edges over the top to seal the pie. Finish: Brush the top generously with butter. Using a sharp knife, score the top layer into serving portions (this makes it easier to cut later and allows the syrup to soak in evenly). Pro tip: For extra crunch, sprinkle a little water on the top layer before baking – this helps the phyllo stay crisp. 5. Bake Bake for 40–50 minutes, until the top is deeply golden brown and crisp. If the top browns too quickly, cover loosely with foil for the last 10 minutes. 6. Soak with Syrup Remove the pie from the oven. Using a ladle, slowly pour the cooled syrup evenly over the hot pie, allowing it to soak into the scored lines. Let the pie sit for 2–3 hours (or overnight) to absorb the syrup completely. 7. Serve Slice along the scored lines and serve at room temperature. Sprinkle with ground cinnamon and gar
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