Greek Custard- Filled Phyllo Pastry (Galaktaboureko)

Greek Custard- Filled Phyllo Pastry (Galaktaboureko)


8 cups whole milk

3/4 cup sugar

zest from 1 orange

2/3 cup farina

4 large eggs

1 Tbsp. pure vanilla extract

2 Tbsp. fresh orange juice

1/2 cup butter, melted

1 lb. pkg. Phyllo dough

Spiced Lemon Syrup

1 cup sugar

1 cup water

zest from 1 large lemon

2 cinnamon sticks

4 whole cloves

juice from 1 lemon

Bring the milk sugar and orange zest to boil over medium heat. Whisking constantly, add farina slowly in a thin stream. Cook, stirring constantly, until slightly thickened. Remove from heat and cool the mixture, stirring from time to time to prevent a skin from forming on the top. Add eggs, one at a time, whisking to blend well. Stir in vanilla and orange juice.

Brush a large 9×13 baking dish with a little butter Unfold phyllo and place damp towel over unused dough, to keep from drying out. Layer the phyllo sheets with a light brushing of butter between each 8-10 sheets thick in baking dish. Pour custard in phyllo lined dish. Continue to layer phyllo with buter over top of custard with another 8-10 sheets. When down to the last 2 sheets tuck in over hang of dough and finish. Make the top sheet smooth as possible. Brush with butter and make diaginal hash marks with a knife on top crust without cutting into filling.

Preheat oven to 350, with rack in the center of the oven. Bake for 45 minutes until top is golden. Allow to completely cool to room temp.

While custard is baking , make the syrup. Combine the sugar and water in a small saucepan. Add the lemon zest, cinnamon sticks and cloves and bring to a boil. Simmer for 5 minutes. Remove from heat and stir in lemon juice.

Pour strained syrup over custard pie slowly and allow to soak in.

Ready to eat when syrup is absorbed and custard firm. Can refrigerate at this point.