I absolutely love Greek pastries, as does my family, and a particular favorite is a pastry custard pie called Galaktoboureko (“milk pie”). It happens to be my husband’s favorite, so it’s a good thing my mother and grandmother taught me their fabulous version of this popular recipe… my husband gets to enjoy it often as a result.
This creamy, sweet pastry is easy to make, and involves baking the custard inside phyllo. It tastes best when eaten on the day it’s made, so I tend to reserve making it for large get-togethers, or when my husband particularly craves it. I use a family recipe when I make Galaktoboureko, a version that is very thick and rich, just like a good custard should be. It’s a hit at our family parties, and I usually serve it to my guests with a lovely fruit platter and espresso- it’s a great way to relax and enjoy an evening with friends and family.
Sound good? Great! Here is my easy family recipe for this tasty, rich pastry!
- 6 cups milk
- 1¼ cup Farina
- 6 eggs
- 1 cup sugar and ½ cup sugar
- 1 tbsp vanilla extract
- 2 tbsp butter
- 10 sheets phyllo pastry
- ¾ cup butter, melted (for brushing)
- 1 cup sugar
- 1 cup water
- Preheat the oven to 350 degrees F.
- Pour milk into a large saucepan, and bring to a boil over medium heat.
- In a medium bowl, whisk together farina and one cup sugar and stir into boiling milk gradually. Stir continuously until mixture thickens (full boil), then remove from heat.
- In a bowl, beat eggs with electric mixer on high. Add ½ cup sugar, and whip until thick, about 10 minutes. Stir in vanilla.
- Add whipped eggs into farina mixture and set aside.
- Grease 9×13 inch baking dish and layer five sheets of phyllo into pan, brushing each sheet of phyllo with butter.
- Pour the mixture into the pan over the phyllo.
- Cover with five sheets of phyllo, brushing each sheet with butter again.
- Bake for 45 minutes until the crust is crisp and the custard has set.
- To make syrup: in a small saucepan, stir together cup of sugar and water and bring to a boil.
- When the Galaktoboureko comes out of the oven, spoon the hot sugar syrup over the entire area. Powder lightly with cinnamon.
- Let cool, then cut and serve. Enjoy!