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Galaktoboureko with orange syrup (Greek custard pie)
Galaktoboureko with orange syrup (Greek custard pie)
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Prep Time:
25 minutes
Cook Time:
65 minutes
Total Time:
90 minutes
Greek custard drizzled with luscious orange syrup for a heavenly dessert experience.
Ingredients:
  • 100g unsalted butter, melted
  • 3 large eggs, separated
  • 125g caster sugar
  • 2.20 gm vanilla extract
  • 90g semolina
  • 1030.00 gm (1 litre) milk, warmed
  • 7 sheets filo pastry
  • 440g caster sugar
  • 250ml water
  • Zest of 3 oranges
Instructions:
  • Preheat your oven to 185°C while gently greasing a 19cm springform pan.
  • In a large bowl, use electric beaters to whip egg yolks, sugar, and vanilla until pale and creamy. Slowly incorporate semolina and warm milk while beating. Transfer mixture back to saucepan and cook over low heat for 20 minutes, stirring constantly, until custard thickens. Remove from heat and let cool slightly before serving.
  • Whip egg whites until firm peaks form, then gently fold in custard mixture.
  • Start by gently placing the pastry sheets in front of you and delicately brushing each with butter before lining the pan. Ensure the pastry overhangs the sides. Carefully pour the custard into the pan, then gracefully fold the pastry over to cover it, tucking down the sides of the pan. Bake for 50 minutes or until set, and if needed, shield with foil if browning too rapidly.
  • Heat the sugar and water in a saucepan until the sugar completely dissolves. Stir in the orange zest and lemon juice, then simmer for 8 minutes until a thick syrup forms.
  • Allow the pie to rest for 5 minutes, then drizzle half of the syrup over it. Use a serrated knife to slice the pie and serve it hot or cold with the remaining syrup.

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