Galatopita Baked Semolina Pudding Recipes

GREEK CUSTARD PIE - GALATOPITA

Steps:

• Preheat oven at 350 degrees Fahrenheit (180 degrees Celsius)
• Prepare a round 9 inch pie dish or pan by greasing it and sprinkling some semolina flour.
• In a bowl mix the semolina flour, sugar, 1 cup cold milk, 3 eggs, vanilla and zest until smooth.
• Heat the rest of the milk and add to flour mixture and mix. Transfer to a heavy pot.
• Place pot under low heat and mix with a wooden spoon until the mixture thickens (about 10 minutes). Be careful not to let the custard burn.
• Once the mixture starts to bubble, continue heating and mixing for 2-3 minutes.
• Remove from heat and add 1 tablespoon butter. Mix until butter melts.
• Let the custard cool for about 5 minutes.
• Pour mixture in the pan or pie dish.
• In a small bowl beat the other egg and brush on top of pie.
• Bake for about 45 minutes until surface starts to brown.
• Remove from oven and let the pie cool completely.
• Serve with a sprinkle of cinnamon and powdered sugar.

GALATOPITA (BAKED SEMOLINA PUDDING)

Steps:

• Preheat oven to 400F.
• Butter a 15 X 13 inch baking pan generously and sprinkle with a generous amount of semolina to coat (the way you would flour a pan).
• In a large pot, scald milk with 1 1/2 cups of sugar.
• Taste the milk to see how sweet it is.
• If you want it sweeter, add up to 1/2 cup more sugar.
• Add butter.
• When butter has melted, add semolina in a thin stream, whisking constantly.
• Bring to the boil and lower heat so that it dosn"t boil too quickly, whisking all the time.
• It will thicken quickly.
• Once thick, remove from heat and cool for 5 minutes.
• Quickly whisk in eggs and keep whisking to incorporate them without curdling them.
• Add vanilla extract.
• Pour into prepared pan and bake for approximately 30-40 minutes, or until top of custard is flecked with golden-brown patches.
• Remove, dust with cinnamon, and cool.
• Note: This is a very plain pudding, and good in its plain-ness. If you want a little flavour boost, stir in some freshly-grated lemon zest to the custard just before baking.