Galaktoboureko (Greek-Style Pie)
Finish off this delicious Greek dessert by topping with a simple sugar and water syrup, made by boiling 1 3⁄4 cups water and 1 cup granulated sugar, stirring to dissolve the sugar.
Serves: 6Hands-on: 30 minutesTotal: 1 hour 15 minutesDifficulty: Medium
- 4 large eggs
- 1 Tbsp. lemon juice
- 1 3⁄4 cups granulated sugar, divided
- 6 cups whole milk
- 1 1⁄2 cups semolina flour
- 12 sheets phyllo dough, thawed
- 2⁄3 cup unsalted butter, melted
- Preheat the oven to 350°. Grease a 9-by-13-inch pan.
- In a large bowl, beat the eggs until fluffy, beating in the lemon juice and 1⁄4 cup of sugar. In a large saucepan, heat the milk on medium-low heat until it is at a near boil, taking care not to burn or scorch. Remove the saucepan from the heat.
- In a medium bowl, combine the semolina flour and the remaining sugar. Whisk the flour and sugar mixture into the warm milk. Gently stir in the beaten eggs.
- Lay 6 of the phyllo sheets in the bottom of the pan. Brush with half of the melted butter. Carefully spread the egg custard mixture over the phyllo sheets, using a rubber spatula to make sure it is spread out evenly. Lay the other 6 phyllo sheets on top and brush with the remaining melted butter. Make horizontal cuts in the top layer of the phyllo, taking care not to cut through into the custard. Bake until the custard is firm and the topping is golden brown, about 45 to 50 minutes. Cool before serving.