Galatopita (Greek Custard Pie)

Kathy Tsaples

Ingredients:

  • 8 egg yolks
  • 1 tsp vanilla extract
  • 3 cups white sugar
  • 3 litres of milk
  • Pinch of salt
  • 120g butter
  • 2 cups semolina
  • 15 sheets of fillo pastry
  • 150g butter melted (approx.)
  • Icing sugar + cinnamon to serve

Method:

  1. Separate egg yolks from whites
  2. Add vanilla extract to egg yolks and whisk, whilst gradually adding sugar
  3. Add two ladles of milk to the egg yolk mixture and continue whisking
  4. Warm milk in a pot over the stove, and add a pinch of salt
  5. Once warm, add egg and sugar mixture and continue whisking over the stove
  6. Continue stirring and after about 5 or 10 minutes, slowly add in semolina
  7. Continue whisking until mixture has thickened to a custard like consistency
  8. Once custard has started to bubble, add in the butter and continue whisking
  9. Once the butter has melted into the custard, turn off the heat and remove
  10. In your baking dish, brush the base with a generous amount of butter, and begin laying down the fillo, alternating between central pieces, and some hanging off each edge so you have over-hang to then fold onto the top of the pita. Alternate each side of your tray and brush butter in between each sheet of pastry
  11. Top with the custard
  12. Fold the edges of the fillo over the custard in a twisting motion until the whole tray has been folded in and the custard is tucked neatly into the fillo
  13. Bake at 180 for approx. 45 minutes, or until the custard is golden brown on the top
  14. Once out of the oven, dust with icing sugar and cinnamon before serving

Similar Recipes

Pumpkin Tom Yum Curry and Bubur Cha Cha

Pumpkin Tom Yum Curry and Bubur Cha Cha

Ingredients: Serves: 2 Ingredients: 2x Wedges of Pumpkin (skin on) 1x can of coconut milk 30ml Soy Sauce (to taste) 1 tbsp of Tom Yum Paste 1 chilli, finely sliced 1 punch of Thai basil 1 tbsp fried shallots Bubur Cha Cha: Kara coconut cream 2litres Pandan leaves 6pcs...

Yuzu and Miso Tart

Yuzu and Miso Tart

Ingredients: Filling: 200ml Yuzu Juice 250g Caster Sugar 400ml Double Cream 5 Free Range eggs 25g Shiro Miso White Premium Sweet Pastry Case: 200g Unsalted Butter Zest of a lemon 150g Icing Sugar 450g Flour, Plain 5 Whole Eggs Method: Filling: Bring the cream and...

Dulce de leche Pudding, Caramelised Bananas and Coconut Ice Cream

Dulce de leche Pudding, Caramelised Bananas and Coconut Ice Cream

Ingredients: Serves: 4 400g Dulce de leche 2 egg yolks 2 whole eggs 50g Flour 0000 20g Unsalted butter 4 Lady finger bananas 50 g brown sugar 50 g golden syrup Cocoa powder Coconut ice cream (store bought) Method: Preheat the oven to 180C Place the dulce the leche...

Gaytime Cookies

Gaytime Cookies

Ingredients: Makes: 12 2/3 cup plain flour 1/3 cup self raising flour 1/3 cup raw caster sugar 1/3 cup brown sugar 1/3 cup malted milk drink powder 75g unsalted butter, melted and cooled 1 egg 200g dark chocolate, melted Vanilla bean ice cream and sea salt flakes to...

Lemon and Ricotta Tart

Lemon and Ricotta Tart

Ingredients: Serves: 8 2 sheets shortcrust pastry ½ cup medjool dates 2 free range eggs ½ cup caster sugar 2-3 tsp lemon zest 250gm fresh ricotta ½ cup thickened cream 2 tbsp plain flour 1 tbsp icing sugar Method: Remove pastry and allow to thaw slightly before...

Raw Caramel Slice

Raw Caramel Slice

Ingredients: Base: 2 cups cashews 10 pitted dates 1 cup coconut 4 tbsp liquid coconut oil Pinch of salt 1 tsp raw cocoa powder Caramel: 1 cup almond butter 10 pitted dates 1/4 tsp cinnamon 1/2 tsp vanilla paste 3/4 cup coconut oil 1 tsp salt flakes Chocolate Topping:...

Print Friendly, PDF & Email
SQUID - FEATURE

Join our mailing list to receive the latest news and updates from My Market Kitchen

You have Successfully Subscribed!