Giorgos Erotokritou
Suitable for vegetarians
May 14, 2020
Galaktoboureko (Greek Custard Pie)!
Prep Time
10
mins
Cook Time
50
mins
Serves
10
Ingredients
- 1 packet of Chrysi Zymi Puff pastry for confectionery purposes 450g
For the Custard
- 2 litres Charalambides Christis Fresh Milk Full Fat, 3% Fat
- 200 grams. Sugar
- 4 eggs
- 2 yolks
- Zest of 1 lemon
- 200 g of thin semolina
- 2 vanilla extract
- 1 cinnamon stick
- 60 g Country Life Salted Butter
For the Syrup
- 700 grams. sugar
- 500 grams of water
- 1 cinnamon stick
- 2 squeezed lemon cups
Instructions
- Prepare 2 pots
- In the 1st pot, pour the milk together with the sugar and the cinnamon stick.
- In the 2nd pot, pour water, add sugar, the squeezed lemon together with the lemon zest and a cinnamon stick and mix. It will need 3-4 minutes.
- Put half of the sugar needed for the custard in a mixer. Add the 4 eggs and the 2 yolks and beat until the mixture is fluffy.
- In the pot with the milk, add the semolina and the vanilla and continue to stir until the mixture sets for about 3-4 minutes.
- Take the package of Chrysi Zymi puff pastry and let it defrost. You will need 7 sheets to layer in the baking tray and 5 sheets to add on top.
- Preheat the oven to 180 and bake for 50 minutes on the first grill on the heating elements or the fan settings at 180 degrees on the middle grill for 1 hour.
- When the custard is thick enough, let it cool and add the mixture with the eggs and mix slowly with a wooden spoon.
- Brush a baking tray with oil or butter or margarine.
- Layer the sheets in the baking tray one by one. Sprinkle oil on each sheet you put.
- Pour the custard into the baking tray on top of the sheets and turn the sheets inwards to seal the galaktoboureko.
- Continue the process until the sheets are finished and bake in the oven.