This Greek Custard Pie (Galaktoboureko) made with creamy homemade filling between crispy filo sheets and topped with a sweet sugary syrup. This is a traditional Greek dessert that can be served with any favoured drink.
In a saucepan, add sugar, water, lemon juice and glucose syrup over medium-high heat and bring to a boil. Stir and let it boil for 2 minutes, then turn off the heat and let it cool down.
Making the custard:
In a saucepan, add milk, cornstarch, sugar and vanilla extract. Stir until the mixture thickens, then turn off the heat.
Preparations: Grease 20x30 baking pan with butter. Preheat the oven to 180C.
Now, lay half of the filo sheets one by one on the baking tray and brush each layer with melted butter. After that, spread the custard equally on the top of the filo sheets.
Then top the custard with the rest of the filo sheets, brushing each layer with melted butter. Now, cut the Galaktoboureko using a sharp knife.
Bake the Custard Pie for 40 minutes or until golden brown. Once you take it out of the oven, pour the syrup over it and let it rest.
Sprinkle some pistachio on the top of the Custard Pie, then serve.
Notes
When you pour the syrup on the custard Pie, it should hot out of the oven, and the syrup should be cold.
You can store Galaktoboureko for up to one week in a refrigerator.
If you’re using frozen filo sheets, make sure to bring them to room temperature before using them.
Make sure to cover the filo sheets using a damp cloth as it dries too fast so you can void cracking.
To achieve crispier filo, you will have to brush them with melted butter generously.
Add the syrup in small quantities so the dessert absorbs the syrup.
After you add the syrup, make sure to let it sit for about an hour before you serve.