Greek Custard Pie - Galaktoboureko & Greek-Style Chocolate Pie in 10’ | Baking With Akis | Episode 3

phyllo pastry

🥗Healthier: whole wheat phyllo

💰Cheaper: homemade pastry dough

Whole wheat phyllo adds fiber, while homemade dough can reduce costs.

semolina

🥗Healthier: cornstarch

💰Cheaper: all-purpose flour

Cornstarch provides a gluten-free option, while all-purpose flour is often less expensive.

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil is a healthier fat alternative, while margarine can be more affordable.

honey

🥗Healthier: agave syrup

💰Cheaper: sugar

Agave syrup is lower in glycemic index, while sugar is widely available.

Prepare the syrup by adding water, cinnamon stick, sugar, and lemon peel to a pot.

Heat the syrup mixture and set aside honey to add later.

In a pot, combine sugar, milk, and cream without whisking to prevent burning.

Once bubbling, add semolina and whisk until thickened.

Turn off the heat and add butter to the custard mixture, mixing until melted.

Cool the custard mixture by whisking it in a mixer for 3 to 4 minutes.

Transfer cooled custard to a bowl and whisk eggs with sugar until fluffy.

Add vanilla extract and combine with the custard mixture, mixing for 10 to 15 seconds.

Prepare a baking tray with melted butter and phyllo dough, layering half on the bottom and half on top.

Pour the custard mixture over the phyllo layers.

Score the top of the assembled pie before baking.

Preheat the oven to 160°C (fan) and bake for 1.5 hours.

Pour cooled syrup over the hot galaktoboureko after baking.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens