Galaktoboureko (Greek custard pie)
The galaktoboureko or Greek custard pie is the ideal recipe that we can make for the days when the consumption of dairy products and eggs is allowed. It is a traditional recipe for a syrupy pan dessert. Try this recipe from Mount Athos and be surprised by its unique taste.
We start with the syrup so that it has time to cool. We put the water, sugar and lemon peel in a pot and boil for 5 minute.
We put the milk in a pot and let it heat up without boiling.
In a bowl, we beat the eggs and yolks well with the sugar.
Then, we add the semolina, vanilla and continue beating.
Then, we pour the milk into the bowl little by little and mix at the same time.
We pour the contents of the bowl into a pot and stir gently over low heat.
We remove the cream from the heat, add some of the butter and let it cool.
We spread half of the leaves in a buttered pan after we have smeared them one by one with melted butter.
Then, we cut them so that their size is a little larger than the size of the pan.
We pour the cream onto the leaves, spread it all over and fold the edges of the remaining leaves inward.
We cover the galaktoboureko with the rest of the butter leaves, turning the protruding edges inwards.
We score on the surface and bake in a preheated oven and pour the cold syrup over it.
We can cover the cream with wrap while we wait for it to cool so that it doesn't form a crust.
