Galopita Greek Custard 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.

GALOPITA GREEK CUSTARD

Steps:

• Preheat oven to 375 degrees. Butter sides and bottom of a 9x13 pan, set aside.
• Warm milk in large heavy pan; add 1 1/2 cups sugar and butter. Heat over medium high heat, stirring frequently to prevent scorching, bring to a boil (do not allow milk to boil over). Remove pan from heat and gradually stir in cream of wheat. Stir rapidly to prevent lumping. Return pan to medium heat, stirring constantly, bring back to a full rolling boil. Boil 1 minute. Remove from heat. Stir occasionally while cooling slightly (stirring prevents lumps and a thick crust forming on top). Mixture will continue to thicken as it cools.
• While cream of wheat is cooling, beat eggs and vanilla until very frothy and thick. Gradually stir eggs into still warm custard mixture. Continue to stir custard until eggs are thoroughly mixed. Pour custard mixture into prepared pan; smooth and lightly shake to level custard. Bake 40-50 minutes or until a tooth pick inserted in center comes out clean and the color is golden brown.
• While custard is baking, prepare syrup by combining 2 cups sugar and 1 3/4 cups hot water. Partially squeeze lemon wedges in syrup then drop wedge into syrup. Break stick of cinnamon in half and add. Bring to a boil, stirring frequently to dissolve sugar. Once mixture boils and sugar is dissolved, reduce heat to low. Cover and cook, to 210-218 degrees (syrup cooked to this stage will fall in a thin stream from a cold spoon).* Discard lemon and cinnamon.
• Remove cooked custard from oven and baste with warm syrup. Start basting edges and corners first, syrup will puddle to the center. Syrup will soak into custard as custard cools. It may take a few minutes to completely add syrup. Cool. Sprinkle with ground cinnamon. Cut into squares or diamond shapes and serve with a maraschino cherry, if desired.

GALOPITA ( GREEK)

Steps:

• In a pan mix milk, sugar and butter.
• Heat and stir until butter melts.
• Add farina and stir until mixture thickens.
• Beat eggs add to mixture and mix well.
• Pour mixture into 9x16 greased pan.
• Bake at 350 degrees for 1 hour.
• Cut into squares while warm.
• Pour syrup or preserves over cake.
• Sprinkle with cinnamon.

GALAKTOBOUREKO

Steps:

• Pour milk into a large saucepan, and bring to a boil over medium heat. In a medium bowl, whisk together the semolina, cornstarch, 1 cup sugar and salt so there are no cornstarch clumps. When milk comes to a boil, gradually add the semolina mixture, stirring constantly with a wooden spoon. Cook, stirring constantly until the mixture thickens and comes to a full boil. Remove from heat, and set aside. Keep warm.
• In a large bowl, beat eggs with an electric mixer at high speed. Add 1/2 cup of sugar, and whip until thick and pale, about 10 minutes. Stir in vanilla.
• Fold the whipped eggs into the hot semolina mixture. Partially cover the pan, and set aside to cool.
• Preheat the oven to 350 degrees F (175 degrees C).
• Butter a 9x13 inch baking dish, and layer 7 sheets of phyllo into the pan, brushing each one with butter as you lay it in. Pour the custard into the pan over the phyllo, and cover with the remaining 5 sheets of phyllo, brushing each sheet with butter as you lay it down.
• Bake for 40 to 45 minutes in the preheated oven, until the top crust is crisp and the custard filling has set. In a small saucepan, stir together the remaining cup of sugar and water. Bring to a boil. When the Galaktoboureko comes out of the oven, spoon the hot sugar syrup over the top, particularly the edges. Cool completely before cutting and serving. Store in the refrigerator.

TRADITIONAL GALAKTOBOUREKO

Steps:

• Pour the milk into a large saucepan, and bring to a boil over medium-low heat. Remove from the heat. While you are waiting for the milk to boil, beat the eggs, semolina, and 3/4 cup sugar with an electric mixer until well blended. Use a wooden spoon to stir this into the hot milk. Cook over low heat, stirring constantly until it just starts to bubble. Remove from the stove, and stir in 2 tablespoons of butter and 1 teaspoon of lemon zest.
• Preheat the oven to 350 degrees F (175 degrees C). Butter an 9x13 inch baking dish.
• Brush butter onto 6 of the phyllo sheets, and place use them to line the bottom and sides of the baking dish. Pour in the semolina mixture, and spread evenly. Layer the remaining sheets of phyllo dough over the top, brushing each one with melted butter as you lay it on. Sprinkle a few dashes of water over the top. Use a knife to slice through the top layer of pastry in a diagonal pattern.
• Bake for 40 minutes in the preheated oven, or until the crust is golden brown. While the dish bakes, combine 2 cups of sugar, water, and remaining lemon zest in a small saucepan. Bring to a boil, and remove from the heat.
• As soon as the galaktoboureko is removed from the oven, pour hot syrup over it. Let it cool before serving. After it has cooled, store in the refrigerator. It will stay good for 4 to 5 days.