Greek custard pies, also known as galaktoboureko, are one of the most recognisable desserts in Greece. Stacked with decadent layers of pastry, and semolina custard drizzled with lemon syrup, this treat can be a sweet note to end your dinner with.
- 2 tbsps custard powder
- ½ cup semolina
- 3 tbsps sugar
- 2 cups milk
- 1 vanilla pod or 1 tsp vanilla essence
GREEK CUSTARD PIES
- 16 sheets of filo pastry
- Olive oil spray
- 2 cups caster sugar
- 2 cups water
- 1 lemon, for zest and juice
Place custard powder, semolina and sugar in a medium sized saucepan. Gradually add enough milk to make a paste. Place over medium heat and whisk in remaining milk. Split the vanilla pod and scrape in the seeds, reserving the pod. Bring to the boil and cook until mixture thickens. If lumps appear just give the mixture a good whisk.
Cut pastry sheets to the same size as dish; discard excess pastry. Brush 1 sheet of pastry with some of the butter; top with 7 more pastry sheets, brushing each with butter. Place in base of dish; spread custard into dish. Repeat with remaining pastry and butter; place on top of custard.
Place in an oven. Bake for 55 mins, or until pastry is golden and custard is set.
Meanwhile, to make sugar syrup place sugar and water in a medium sized pan. Cook over low heat until sugar dissolves. Add the lemon zest and juice, plus the reserved vanilla pod. Simmer for 5 mins or until mixture is thick.
Pour hot syrup over hot Greek custard pie; cool. Serve in slices, dusted with combined sifted icing sugar and cinnamon. Serve hot or cold. Alternatively you can serve the syrup separately.