Greek Custard-filled Croissants Perfect for Mother's Day! (Galaktoboureko)

Pour 4 cups of whole milk into a saucepan.

Add 3/4 cup of sugar (pour most of it into the milk) and a pinch of salt to the milk.

Place the saucepan on the stove over medium heat and warm until scalding hot.

In a separate bowl, combine 2 whole eggs, 2 egg yolks, the remaining sugar, 1/2 cup of finely ground semolina flour, and 3 tablespoons of corn starch. Whisk until smooth.

Once the milk is scalding hot, carefully pour it into the egg mixture while whisking to temper the eggs.

Pour the mixture back into the saucepan and add the zest of a lemon (or orange).

Return the saucepan to the heat and cook over medium heat, whisking constantly until it starts to bubble. Turn off the heat when it thickens.

Stir in 2 teaspoons of pure vanilla extract and set the custard aside.

To make the syrup, add 1 1/2 cups of sugar, 1 cup of water, the juice of the orange or lemon, and a cinnamon stick to a small saucepan.

Bring the syrup mixture to a boil, mixing until the sugar melts, then turn off the heat and stir in 2 teaspoons of pure vanilla extract. Set aside to cool completely.

Spray a 9x13 inch baking tray with olive oil baking spray.

Slice 6 store-bought croissants in half lengthwise and fill them generously with the Greek custard filling. Arrange them in the baking pan.

Top the filled croissants with a heaping cup of frozen blueberries.

Preheat the oven to 350°F and bake for 30 minutes.

Once out of the oven, pour the cooled syrup over the croissants.

Sprinkle ground pistachios on top for added flavor and color.

Let the dish sit for about an hour to allow the croissants to absorb the syrup.

If desired, warm the dish in the oven for 5-10 minutes before serving.

Equipment Needed

Allergens