Galaktoboureko (Greek Custard Pie)

(recipe from here)

Ingredients :

• 1/2 kg filo pastry
• 250 g butter, melted, for brushing the filo

For the filling:

• 1 cup semolina
• 1 1/2 cups sugar
• 700 ml full fat milk
• 300 ml heavy cream
• 4 eggs
• 3 tbsp butter
• 2 tsp vanilla essence
• grated zest of one lemon

For the syrup:

• 700 g sugar
• 400 ml water
• 2 tbsp glucose syrup
• peel of one lemon
• 1 tbsp lemon juice

Step One

 Place all the syrup ingredients in a saucepan. Bring to boil and let boil for 4 minutes. Remove from heat and allow syrup to cool.

Step Two

 Using a pastry brush, liberally grease the bottom and sides of an ovenproof dish with melted butter. Brush each filo with melted butter and layer the first 5 into your dish, making sure the sides of the dish are also covered. Work fast, because filo pastry dries up very quickly. Keep the remainder of the filo covered with a damp dishcloth, to prevent it from drying out.

Step Three

 Prepare the filling: Place a saucepan over low heat, and combine the filling ingredients, stirring well.Separate the 4 eggs.Beat the egg whites till stiff.Whisk the yolks separately. Fold the egg whites gently into the whisked egg yolks.

Add this egg mixture into the filling mixture and stir in using a wooden spoon.

Add 3 tbsp butter, while stirring all the time in circular motions, until the filling thickens into a smooth, velvety and light cream. Remove from the heat.

Step Four

 Pour the filling over the 5 layered filo sheets.Spread evenly.Layer the rest of the filo sheets over the filling, brushing each filo sheet first well with butter.Tuck in all the excess pastry into the sides and into the bottom of the oven dish.

 Using a sharp knife, score the top layers of filo sheets into squares.

 Pour melted butter over the whole surface and then generously sprinkle with cold water.

Step Five

 Bake in a preheated oven, 180°C, for 1 hour, until golden.

 As soon as the galaktobouriko comes out of the oven, and while it is still hot, spoon over the whole surface the cooled syrup. Make sure the filo pastry is well drenched.

 Let the galaktobouriko cool completely and absorb all the syrup. Do not cover while it is cooling, or it will get soggy.

ENJOY!!!!

Tip: use plenty of good quality fresh butter, filo sheets well buttered, the syrup must be cold while the galaktobouriko hot, do not cover, do not cut right through into portions until thoroughly cooled, and it must bake long enough to become golden and crispy.

This recipe should be followed to the letter, paying particular attention to the quantities given.