Traditional Greek Galaktoboureko recipe (Greek Custard Pie with Syrup)
Golden, crispy and extra syrupy. A no fuss, three step Galaktoboureko recipe to make the best traditional Greek custard pie on your first try!
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Cooking tools:
- Saucepan
- Whisk
- Mixing bowl
- Baking dish
- Ladle
- Oven
- Stove
- Chef's knife
- Pot
- Spoon
Ingredients
- 450g phyllo pastry (14 oz./ 12 sheets)
- 230g butter (8 oz.)
- 160g finely ground (thin) semolina (6 oz.)
- 220g sugar (7.5 oz.)
- 500g milk (17.6 oz.)
- 4 eggs (separated into whites and yolks)
- 30g butter (1 oz.)
- 1 tsp vanilla extract
- 500g double (heavy) cream (17.6 oz)
- 325g water (11.4 ounces)
- 575g sugar (20.2 ounces)
- 1 large tbsp honey
- peel of 1 lemon
- a cinnamon stick
- 10 drops of the lemon juice
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