Galaktoboureko - Greek Custard Pie

4.67 from 3 votes

Galaktoboureko - Greek Custard Pie

Galaktoboureko is a traditional Greek custard pie made with rich, creamy pudding between layers of crispy phyllo pastry and drizzled with sugar syrup.

Prep Time10

Cook Time30

Total Time40

Course: Dessert

Cuisine: Greek

Freezer friendly: No

Servings: Servings

Calories: 323kcal

Author: Radwa

Equipment

Ingredients

To prepare the cream

2 cups full-fat milk
1 cup Heavy cream
3 tablespoon cornstarch
5 tablespoon sugar
1 teaspoon vanilla extract

For the sugar syrup

2 cups sugar
1 cup water
1 teaspoon lemon juice
1 teaspoon butter

For the pie

450 g phyllo pastry
½ cup butter , melted
1 tablespoon ground pistachios (optional)

Instructions

Make the cream

In a saucepan, mix heavy cream, milk, cornstarch, vanilla extract and sugar together, cook over medium heat (stirring constantly) for 3-4 minutes or until thickened (make sure its lumps free). Let it cool.

Make the sugar syrup

In a saucepan, mix sugar, water, lemon juice and butter, cook over medium heat for 1-2 minutes. Bring to a boil, then reduce the heat and cook for another minute, turn off the heat and let it cool completely.

Make the pie

Preheat the oven to 180C/350F and grease a 20x30cm baking sheet with butter.
Place a sheet of phyllo on the baking sheet, brush it with melted butter, and repeat to stack half of the phyllo sheets on top of each other.
Now, spread the cream filling equally on the top, then repeat stacking the remaining phyllo sheets on top of each other, brushing butter between the sheets.
Carefully cut the baklava tray into small rectangles using a sharp knife. Bake for 30 minutes or until golden brown.
Take it out of the oven and pour the sugar syrup over it. Let it sit for 10-15 minutes to absorb the syrup.
Garnish with ground pistachio and serve.

Notes

When working with phyllo pastry, either work fast or cover it with a kitchen towel, as it dries quickly.

Nutrition