Thursday, July 10, 2014

Cream Pie ( Custard Pie ) with Phyllo a.k.a ( Galaktoboureko )

Sweet, yummy  memories.Turn any day into a special day ! The aroma of this creamy pie was enough to make you hungry and crave for it until it was done. Every time my mom would make it, I don't think it ever past 3 days in the fridge !  Let me break down the word galaktoboureko - gala means milk in Greek , boureko is  a  Turkish word meaning filled.
Delicious creamy pie !
Delicious creamy pie !
Ingredients for Galaktoboureko
*1 package phyllo ( Most Greek grocery stores carry this, if not some supermarkets started carrying them) 
1 stick of sweet butter
6 whole eggs
1 quart milk
1 cup sugar
1 package semolina  ( for the filling)
vanilla extract / powder *
orange rind *
lemon rind *

For syrup
2 cups pure sugar granulated
2 cups water
1/2 lemon
making the pie filling
making the pie filling

Slowly preparing the filling
Slowly preparing the filling
For the  filling you empty a quart if milk in the pot , you place your pot on high heat.  With one hand you stir constantly and with the other you add the semolina slowly until it thickens. Just like I'm doing in the picture. DON'T add the whole package and then stir it will come out really bad ( have done this). and never  stop stirring.
Custard filling
Custard filling ( pie filling )
The filling is ready you set it aside
The filling is ready and you set it aside.
Beat your eggs
Beat your eggs

Once your eggs are beaten place in the custard then stir very well, add sugar, whole stick of sweet butter and stir.
* Most people use grated orange or lemon rind inside the custard. My mom used to use vanilla syrup extract but I prefer to use powder vanilla it has a stronger scent. I use about 1/3 teaspoon. If you have a local Greek store/Deli near you they definitely carry it.  Now you set you custard aside and prepare your phyllo.

Preparing your phyllo
Preparing your phyllo

You count your phyllo sheets and you divide them in half, as you place each phyllo in your pan you brush each one with butter.
When you are done you add you custard in the pan.
Were almost finished
Were almost finished.
Carving diamond shapes for easier servings
Carving diamond shapes for easier servings
When your cream is in the pan you do same with the remaining phyllo sheets. You will have phyllo overlapping the pan cut it just enough to make a crust, use the cut phyllo  as a snack as I have written in a prior post.Once you have cut the extra phyllo turn it inward as seen in the picture to make a crust. Then carve with your knife diagonal lines to form diamond shapes. This will make it easier when cutting and serving. Now it's ready for the oven cook at 350 for 45 minutes or until your phyllo is brown.
While your pie is cooking, prepare your syrup,  in a pot add 2 glasses sugar, 2 glasses sugar and 1/2 a lemon, boil until sugar has dissolved.
Cook until the sugar has dissolved.
Cook until the sugar has dissolved.
Pour the syrup and your done !!
Pour the syrup and your done !!
When your custard pie is ready, pour your syrup over it and let it absorb it. Let it sit for about a 3 - 4 hours before serving. I usually make it the day before and serve it the next day. Both pie and syrup must be hot when you pour it. I usually let it cool, then I cover it and place it the fridge. The next morning, it goes great with my coffee ! :)
* If you live in New York, go to Astoria and go to TITAN, you will find all your ingredients there.