Greek Galaktoboureko (Sweet Custard Pie)

Galaktoboureko is a traditional Greek sweet with crispy filo dough and a silky custard filling, topped with a clear sweet simple syrup. This can be made any time of the year and it will be just as satisfying. This yummy dessert is definitely one that is pretty sweet, so it would be great to have with some Greek coffee (coffee recipe in my last post).
Here’s the recipe!

Ingredients for the syrup:
1 1/2 cups water
1 1/2 cups sugar
3 tsp honey
Peel of 1 lemon

Ingredients for the filling:
3 1/2 cups milk
1/2 cup heavy cream
1 1/2 cups semolina flour
4 eggs
1 1/4 cups sugar
1 tsp vanilla extract
3 tbsp butter

Baking dish
1 packet of filo dough

How to make the syrup:
1) In a small pot, add the water, sugar, honey and lemon peel and boil for 5 minutes. Let it cool completely.

How to make the filling:
1) In a pot, add to it the milk, heavy cream and semolina flour and heat under a medium-low temperature.
2) Whisk the eggs in a separate bowl.
3) Take some of the heated milk mixture and add some into the eggs, while whisking, to bring up the temperature of the eggs so it can be added back into the milk mixture without curdling. This method is called tempering.
4) Once the temperature of the eggs goes up a bit, add them back into the pot and whisk continuously until the mixture becomes thick.
5) When you start seeing the mixture thicken up, add the sugar and vanilla extract to it.
6) Once it thickens up nicely, take the filling off the heat and add to it the butter until it melts.

1) Melt some butter and grease a baking dish well.
2) Take the filo dough, sheet by sheet, and lay on the bottom of the baking dish creating about 5 layers and buttering well in between each layer.
3) Pour all of the custard on top on the filo dough and spread out evenly.
4) Repeat step 2 over the filling and butter the top well.
5) Bake at 350 degrees for 1 hour or until the filo is golden brown and crispy.
6) Once you take it out of the oven, let it cool for about 10 minutes. After it cools a bit pour the syrup all of it and serve room temperature!


* For a visual demo of this recipe visit this link: *

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Greek boiled coffee

To most people starting off the day with a cup of coffee is a life saver! I am not the biggest fan of plain old brewed coffee in a pot. Greek coffee is first of all an amazing alternative to simple brewed coffee or specialty coffees, but it is also proven that is is healthier than brewed coffee!
It is not a hard process to boil this coffee and it will be worth it!
– The first thing you need is a briki. It is just a little pot with a handle that we use for boiling coffee like this. *pictured below*
– You will also need Greek ground coffee. You may think it’s weird, but it is a powder. The coffee is ground so finely you have no need to strain or use any filter for it. The ground will settle to the bottom of your mug, so I believe you get more flavor of the coffee because of not having to filter out the grinds.
– How to make it –
1. First, fill the briki about 3/4 of the way up and place it on the stove at a medium heat.
2. Add about 1 tablespoon of the Greek coffee to the water and stir until you don’t see anymore clumps. At this stage if you want it sweet add in 1-2 teaspoons of sugar.
3. Now let it boil on medium heat.
4. Once it starts simmering along the edges and you see a thick foam appear on the top take it off the heat and pour only that thick foam into your mug.
5. Return the rest of the coffee to the heat and wait until it comes to a rolling boil.
6. Pour the rest of the coffee into your mug an enjoy!
– I also have this recipe in video form on my Youtube if you like a visual visit my page and subscribe!

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