Galatopita Recipe
Make Galatopita Recipe in just 2h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Custard batter
Phyllo & assembly
Syrup (optional but traditional)
Method
Custard batter
- 1
- 2
Mix dry ingredients
While the milk heats, whisk together 1 cup granulated sugar and 1 cup fine semolina in a medium bowl so there are no lumps.
- 3
- 4
Combine and cook custard
Return the tempered egg mixture to the saucepan with the remaining hot milk. Add the semolina-sugar mixture gradually, whisking constantly to prevent lumps. Cook over medium-low heat, stirring continuously, until the mixture thickens to a pudding-like custard that coats the back of a spoon, 6–10 minutes. Add 4 tablespoons unsalted butter and 2 teaspoons vanilla extract, stirring until the butter melts and is incorporated. Remove from heat.
- 5
Incorporate remaining butter and cool slightly
If custard thickened too much, stir in any remaining hot milk a tablespoon at a time to reach a spreadable, slightly thick but pourable consistency. Allow the custard to cool for 8–10 minutes, stirring occasionally so a skin does not form.
Phyllo & assembly
- 6
Prepare pan and phyllo
Preheat oven to 350°F (175°C). Lightly butter a 9x13-inch (or similar) rectangular baking pan. Unroll the phyllo sheets and cover with a lightly damp kitchen towel to prevent drying.
- 7
Layer bottom phyllo
Brush the bottom of the pan with a thin layer of the melted butter (reserve remaining melted butter). Place one sheet of phyllo into the pan, letting edges hang if desired. Brush the sheet lightly with melted butter. Repeat with 5 more phyllo sheets (a total of 6 sheets) brushing each sheet with butter so you have a sturdy bottom layer.
- 8
Add custard
Pour the warm (not piping hot) semolina custard into the prepared phyllo-lined pan, spreading it evenly with a spatula so it reaches all corners.
- 9
- 10
Score and bake
Using a sharp knife, score the top phyllo into square or diamond shapes to the depth of the top layer (not all the way through if you prefer a cleaner cut after baking). Bake in the preheated oven for 40–50 minutes, or until the phyllo is deep golden brown and crisp and the custard beneath is set.
- 11
Cool before slicing
Remove pan from oven and allow galatopita to cool for at least 30–45 minutes to let the custard set fully. If you cut hot, the custard may be runny. Once mostly cooled, use the scored lines to cut into portions and transfer to a serving platter.
Syrup (optional)
- 12
Make syrup
While the pie bakes, combine 1 cup sugar and 1 cup water in a small saucepan. Bring to a boil over medium heat, stirring until sugar dissolves. Reduce heat and simmer gently for 6–8 minutes until slightly thickened. Stir in 1 tablespoon lemon juice and 1 teaspoon vanilla extract. Remove from heat and let cool to warm (not ice cold).
- 13
Apply syrup
If using syrup, pour or spoon 1/2 cup to 3/4 cup warm syrup evenly over the cooled galatopita (apply after the pie has cooled 30–45 minutes so syrup is absorbed without making the phyllo soggy). Use remaining syrup at the table if you prefer each slice sweeter.
