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Galaktoboureko Greek Custard Pie

Galaktoboureko Greek Custard Pie
Ingredients
- 450g phyllo pastry (14 ounces/ 9-10 sheets)
- 210g butter (8 ounces)
For the Custard
- 160g thin semolina (6 ounces)
- 220g sugar 7
- 5 ounces
- 500g milk (18 ounces)
- 4 eggs (separated into whites and yolks)
- a knob of butter
- 2 tsps vanilla extract
- 500g single cream (18 ounces)
For the Syrup
- 360g water (12 ounces)
- 640g sugar (22 ounces)
- 2 tbsp honey
- zest of 1 lemon
- a cinnamon stick (optional)
Method
Syrup
- Into a small pan add the sugar, the water and lemon zest (and a cinammon stick) and bring to the boil
- Let it simmer for about 5 minutes, until the sugar has dissolved; remove the pan from the stove, add the honey and stir
- Leave the syrup aside to cool completely
- To prepare the custard :For the Galaktoboureko (steps 2-7), divide the eggs into yolks and whites
- In most traditional Greek recipes, the eggs are added whole towards the end, but with this Galaktoboureko recipe the eggs are beaten into meringues and combined in the semolina based cream
- This is the secret to a more fluffy and creamy custard and to avoid the egg-y smell, which can ruin the flavour of your Galaktoboureko
- Place the egg whites and 50g sugar in a mixing bowl
- Make sure your egg whites, bowl and whisk attachment/s are free of any water
- Use an electric mixer or electric hand beaters to whisk the egg whites and sugar until the mixture is very thick and glossy, all the sugar has dissolved and a long trailing peak forms when the whisk is lifted (meringues)
- Set aside
- In another bowl, whisk the yolks and 50g of sugar, until the mixture is thick and foamy
- This should take about 5 minutes
- With a spatula add 1/4 of the meringues into the egg yolks-sugar mixture and blend with light circular movement from the bottom up
- Gradually add all the meringues into the mixture and fold
- Pour into a saucepan the milk, the milk cream and the rest of the sugar, and bring to the boil
- As soon as it comes to the boil slowly add the semolina and the vanilla extract; turn the heat down to medium heat and whisk constantly until it the mixture becomes creamy
- Remove the pan from the stove, add a knob of butter and fold
- Fold together the two mixtures, from step 5 and step 6 and set aside
- Stir occasionally, to keep the custard from forming a skin on top, while you prepare the rest of the Galaktoboureko recipe
- For this Galaktoboureko recipe, you need a large baking tray, approx 20x30cm
- Melt 230g of butter, and butter the bottom and sides of the tray
- Remove the phyllo roll from the plastic sleeve; you will use 5 sheets of phyllo :For the bottom of the Galaktoboureko
- Begin by layering the sheets one by one on the bottom of the tray, making sure to sprinkle each one thoroughly with melted butter
- Layer four sheets of phyllo so that they extend half in the pan and half out of the pan horizontally and vertically and one more in the middle
- Tip in the custard, smoothing the surface with a spatula and fold the phyllo sheet flaps over the custard
- Add 4 sheets on top, sprinkling each sheet with melted butter
- With a knife trim some of the excessive phyllo and roll the rest on the edges
- Brush the top with enough butter and scar the top of the Galaktoboureko with a sharp knife
- Bake in a preheated oven at 160C for 60 to 75 minutes until the phyllo is crisp and golden
- As soon as the Galaktoboureko is ready, ladle slowly the cold syrup over the pastry, enabling each ladle to be absorbed
- Serve after the syrup is absorbed
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