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

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