Galaktoboureko (Greek Custard Pie)
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recipe by Kenwood https://kenwoodworld.com/
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- Total Time
- 2hrs 50mins
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- Serves
- 12
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- Calories
- 857
This semolina custard pie is deliciously crisp and flaky with a creamy, sweet filling. Once baked, the entire pie is doused in a syrup spiked with cloves and lemon. This pie will keep for 4-5 days in the fridge in an airtight container.
recipe updated Jun 17, 2025
Ingredients
-
- Lemon
- ½
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- Unsalted butter
- 40 g
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- Unsalted butter
- 250 g
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- Egg
- 3
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- Granulated sugar
- 640 g
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- Runny honey
- 2 tablespoons
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- Water
- 250 g
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- Cloves
- 2
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- Lemon juice
- 2 tablespoons
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- Whole milk
- 750 g
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- Whipping cream
- 750 g
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- Vanilla extract
- 1 ½ teaspoons
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- Lemon
- ½
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- Fine sea salt
- 1 dash
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- Fine semolina flour
- 120 g
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- Phyllo sheets
- 18
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- Ground cinnamon
- as needed
Tools
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Oven
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Cooking Chef XL
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Rectangular pan - 13x9" (33x23 cm)
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Jug
Step preview
- Making the syrup:
- Preheat the oven – 180ºC
- Add the ingredients into the appliance bowl
- Cook until thickened – 8 minutes, 120ºC, speed Off
- Transfer the syrup into a jug and let cool
- Making the custard:
- Clean the appliance bowl and fit the Creaming Beater
- Add the ingredients into the appliance bowl, fit the splashguard
- Cook until combined – 5 minutes, 105ºC, speed Stir 1
- Then add the next ingredients
- Cook until the sugar has dissolved – 5 minutes, 105ºC, speed Stir 1
- Then add semolina slowly when the machine is running
- Heat until thickened – 5 minutes, 102ºC, speed Stir 1
- Then add eggs
- Mix until combined – 2 minutes, speed Stir 1
- Then add butter
- Mix until combined – 2 minutes, speed Stir 1
- Brush a tin with some of the melted butter
- Sprinkle some of the melted butter over 8 sheets of filo pastry
- Then place them in the base of the tin, allowing any excess to hang over the edge
- Spread the custard filling over the filo pastry evenly and trim the excess pastry
- Sprinkle some of the melted butter over 8 more sheets of filo pastry
- Layer them over the top of the custard filling and trim the excess pastry
- Brush the remaining two sheets of filo pastry with melted butter
- Then place them on top of the others to create a neat lid
- Use a sharp knife to cut the pie into 12 pieces
- Bake until golden brown – 50 minutes, 180ºC
- Remove from the oven and let cool slightly – 2 minutes
- Pour the syrup over the pie slowly and evenly
- Let cool, uncovered – 1 hour
- Dust with cinnamon
- Serve