Custard Pie (Greek Galaktoboureko)

Galaktoboureko is a traditional Greek dessert made with layers of golden brown crispy phyllo, sprinkled with melted butter, filled with the creamiest custard and bathed in scented syrup. For the custard, all traditional Greek Galaktoboureko recipes use thin semolina, to achieve the characteristic grainy texture of the cream, which in this case is not considered a flaw. On the contrary, what is considered a flaw for a traditional Greek Galaktoboureko recipe is a very smooth, starchy and tight custard. In most recipes, the eggs are added whole towards the end, but with this Galaktoboureko recipe the eggs are beaten into meringue and combined in the semolina based cream. This is the secret to a more fluffy and creamy custard and to avoid the eggy smell, which can ruin the flavour of your Galaktoboureko. To achieve the perfect texture for the syrup of the Galaktoboureko, you should never blend or stir the syrup, while it is boiling. Just let the sugar dissolve in the hot water, remove from the stove and add some pure honey to make the syrup nice and thick.

Pastry:
9-10 sheets (14 oz) phyllo pastry (400-450 g)
8 oz butter (201 g)

Custard:
6 oz thin semolina (160 g)
7.5 oz sugar (220 g)
18 oz milk (500 g)
4 eggs, separated into whites and yolks
1 knob butter
2 tsp. pure vanilla extract
18 oz single cream (500 g)

Syrup:
12 oz water (360 g)
22 oz sugar (640 g)
2 Tbsp. pure honey
1 lemon, freshly zested
1 stick cinnamon

For the Syrup:
Into a small pan add the sugar, the water, lemon zest, cinnamon 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 pure honey and stir. Leave the syrup aside to cool completely.

For the Custard:
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 meringue and combined in the semolina based cream.

Place the egg whites and 50 g sugar in a mixing bowl. Make sure your egg whites, bowl and whisk attachments 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 50 g of sugar, until the mixture is thick and foamy. This should take about 5 minutes.

With a spatula add ¼ of the meringue 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 blend.

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 pure 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 blend.

Blend together the two mixtures and set aside. Stir occasionally, to keep the custard from forming a skin on top, while you prepare the rest of the Galaktoboureko.

Assembly:
Preheat oven to 325°F (165°C/140°C fan, Gas Mark 3). In a large baking dish (approx. 20x30 cm). Melt 230 g 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.

Pour 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 excess phyllo, if you like, 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 for 60-75 minutes until the phyllo is crisp and golden.

As soon as the Galaktoboureko is ready, slowly ladle the cold syrup over the pastry, enabling each ladle to be absorbed.

Serve after the syrup is absorbed completely.

Store it out of fridge for up to 4-5 days. The excess syrup helps maintaining the Galaktoboureko freshness.

Makes 10-12 servings.