Illustrative image
The finished dish may look different depending on the ingredients and preparation.
MediumDessertsvegetarianCC0 1.0 Universal
Traditional Greek Galaktoboureko (Crisp Phyllo Semolina Custard Pie)
The crowning monarch of Greek sweets: luscious velvety semolina custard baked between crackling golden phyllo sheets soaked in cold citrus syrup.
Prep
30 min
Cook
45 min
Total
75 min
Oven
175°C (155°C vent.)
Ingredients
servings
8
- Thin phyllo pastry sheets12 pc
- Whole milk1000 ml
- Fine semolina160 g
- Granulated sugar300 g
- Whole eggs4 pc
- Clarified melted butter150 g
- Orange peel strip and cinnamon stick for syrup1 pc
Preparation Steps
1
Simmer 200g sugar, 200ml water, orange peel, and cinnamon for 7 minutes to make syrup; cool completely.
7 min timer
2
Whisk eggs with 100g sugar. Heat milk, rain in semolina whisking until thickened. Fold in egg mixture and vanilla, cooking 2 minutes.
8 min timer
3
Layer 6 buttered phyllo sheets in pan, pour custard, cover with 6 buttered sheets. Score top into diamonds and bake at 175°C for 45 mins until deep golden. Pour cold syrup over hot pie.
45 min timer
Cooking Journal
You haven’t tried this recipe yet
Nutrition Facts
per servingCalories
410
Protein
9.5g
Carbohydrates
58g
Fat
16g
Allergens
GlutenMilkEggs
*estimated values per serving
Provenance & Public Domain Audit
Source: Mediterranean Culinary Heritage / USDA Public Domain Collection (United States Department of Agriculture (USDA) & Mediterranean Gastronomic Archive)
Legal status: Public Domain (17 U.S.C. § 105) • 17 U.S.C. § 105
License: Creative Commons CC0 1.0 Universal
