Best Galaktoboureko Recipe Syrupy Custard Pie With Filo

Soft and fluffy semolina custard, wrapped inside layers of crispy filo, all bathed in syrup!

📝 Ingredients

• 700 grams (3 1/2 cups) sugar
• 500 ml water
• 1 tablespoon lemon juice fresh
• 1 lemon peel
• 1 stick of cinnamon
• 1250 ml (5 cups) milk
• 200 grams (1 cup) sugar
• 1 teaspoon vanilla extract
• 5 medium-sized eggs
• 65 grams (2.3 ounce) fine semolina
• 65 grams (2.3 ounce) coarse semolina
• 50 grams (3 1/3 tablespoons) butter
• 180 grams (6.3 ounce) butter (melted)
• 1 package (450 grams) phyllo pastry sheets

👨‍🍳 Instructions

1. 1Thaw filo in the fridge overnight or for at least 6 hours. Then leave it at room temperature within its package for 30 minutes before using.
2. 2--- Make The Syrup: ---
3. 3NOTE: The syrup needs to be at room temperature when added to the Galaktoboureko. So you need to make the syrup first and let it cool before making the pie.
4. 4Add all of the ingredients for the syrup to a saucepan.
5. 5Bring to a boil over high heat.
6. 6Cook the syrup for 6-7 minutes until thickened. Do not stir the syrup let the sugar dissolve on its own.
7. 7Set aside to cool.
8. 8--- Make The Custard Filling: ---
9. 9Add both types of semolina to a bowl and set aside.
10. 10Add the milk, sugar, and vanilla extract to a cooking pot and heat over medium-high heat.
11. 11In a mixing bowl beat the eggs with a whisk. Once the milk mixture gets steamy hot gradually ladle half of it into the eggs while whisking the eggs constantly.
12. 12Transfer the mixture back to the pot. Drop the heat to medium. Give it a minute to reach a steamy hot temperature again.
13. 13Gradually mix in the semolina. Continue stirring with the whisk until cream starts to bubble.
14. 14Remove from heat and let stand for 10 minutes.
15. 15Stir in the butter.
16. 16--- For The Pie: ---
17. 17Preheat oven to 170°C/ 340°F.
18. 18Lay open the stack of phyllo on your working surface. And cover it with a tea towel so it won't air-dry.
19. 19Brush a 12-inch (30 cm) round baking pan with some melted butter.
20. 20Add 4 phyllo sheets (one at a time) in the pan creating a cross shape (half of the sheets will be hanging out of the pan) grease the surface of every 2 filo with melted butter.
21. 21Add 2 more phyllo sheets folded to fit in the pan (fold a bit on the sides to fit) brushing between each filo with butter.
22. 22Add the cream and spread it evenly with a spoon.
23. 23Add 2 filo sheets folded on top of the cream (again brush each filo with butter).
24. 24Overlap the filo that hangs out of the pan (it's okay if it's uneven and ruffled). Don't forget to brush with butter!
25. 25Add the remaining filo sheets ruffled on top to create a crunchy topping.
26. 26Gently score the top with a knife and divide the Galaktoboureko into pieces.
27. 27Bake for about 50 minutes until deep golden, honey-brown on top and crunchy.
28. 28Slowly ladle the cold syrup over the Galaktoboureko right as you get it out of the oven.
29. 29Allow to cool inside the oven with the oven door open.
30. 30When it gets to room temperature you can cut and serve or refrigerate for 4-6 hours and enjoy it cold!