Galaktoboureko (Greek Custard Pie)

While I was in Greece I got to try a few new Greek treats and one of my favorites was galaktoboureko. Galaktoboureko is a custard pie that is wrapped in phyllo dough and covered with a lemony syrup. The custard is made from milk, semolina and eggs and has a surprisingly pleasant texture. I constructed this recipe from those that I found on the web while trying reconstruct the flavour and texture of the galaktoboureko that I had while in Greece. (I often find it fun to try to reproduce dishes that I have had from memory.) I was a bit surprised to find that none of the recipes called for honey which I am sure was in the piece that I had so I added some to the syrup. I also added some cinnamon to the syrup to add another layer of flavour. The rest of the recipe is pretty standard. The galaktoboureko turned out really well. The phyllo dough baked up nice and light and crispy and flaky and good. I really enjoyed the texture of the custard and its slightly sweet and lemony flavour. The layers of the phyllo dough soaked up and retained the extra syrup which added a touch of cinnamon which added something slightly exotic. The only problem that I am having is that it is disappearing too quickly.

Ingredients:
3 cups milk
1/2 lemon (zest)
1/4 cup fine semolina
1/2 cup sugar
1 tablespoon unsalted butter
3 eggs
1/2 teaspoon vanilla extract
1/2 pound phyllo dough
1/2 cup butter (melted)
1/4 cup honey
1/2 cup water
1/2 cup sugar
1/2 lemon (juice and zest)
1 stick cinnamon

Directions:
1. Bring the milk and lemon zest to a boil and whisk in the semolina.
2. Add the sugar and simmer for 5-6 minutes.
3. Remove from heat and stir in the butter and the eggs one at a time.
4. Stir in the vanilla.
5. Brush the bottom of an 8x8 inch baking pan with olive oil.
6. Brush the top of a sheet of phyllo dough with butter and place it in the pan. (You may have to cut the phyllo dough to fit the pan.)
7. Repeat until you have 6-8 layers depending on how thick you want the crust.
8. Place the custard mixture on top of the phyllo dough.
9. Brush the top of a sheet of phyllo dough with butter and place it on the filling.
10. Repeat until you have 6-8 layers depending on how thick you want the crust.
11. Cut the pie into pieces.
12. Bake in a preheated 350F oven until the top is golden brown and the filling has set, about 30-50 minutes.
13. Simmer the honey, water, sugar, lemon and cinnamon for 5 minutes.
14. Pour the syrup over the pie when it comes out of the oven.
15. Let cool and serve.

Similar Recipes:
Kanafeh (Sweet Cheese Pastry)
Baklava
Strawberry Goat Cheese Banitsa

Take a look a Peter's great take on galaktoboureko.

Use leftover phyllo dough in:
Spanakopita (Greek Spinach Pie)
Mushroom and Feta Phyllo Pie
Kolokithopita (Greek Zucchini Pie)
Agginaropita (Greek Artichoke Pie)
Mushroom and Goat Cheese Strudel with Balsamic Syrup
Tomato Tart
Baklava
Apple and Cheddar Quiche
Chicken and Date Pastilla
Asparagus and Walnut Phyllo Pie (aka Asparagus Baklava) with Avgolemono Sauce
Roasted Pumpkin Quiche with Caramelized Onions, Gorgonzola and Sage
Strawberry Goat Cheese Banitsa
Lamb Exohiko (Lamb, Spinach and Cheese Stuffed Phyllo Parcels)
Fiddlehead and Gruyere Tart