World Flavors Cookbook

Galaktoboureko (Greek Custard Pie)

Creamy semolina custard baked between layers of crispy, buttered phyllo, finished with a cold lemon-scented syrup.

Cuisine: Greece

Ingredients

• 1L whole milk
• 1 cup fine semolina
• 1 cup sugar, 4 eggs
• 500g phyllo pastry
• 250g butter, melted
• Syrup: 2 cups sugar, 1 cup water, lemon peel

Instructions

1. Make custard: heat milk, whisk in eggs, sugar, and semolina until thick.
2. Layer half the buttered phyllo in a pan. Pour in the warm custard.
3. Top with remaining buttered phyllo. Score the top.
4. Bake at 180°C until golden brown.
5. Pour cold syrup over the hot pastry. Let sit for 2 hours.