Individual Galaktoboureko (Custard Pie) — continued
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Individual Galaktoboureko (Custard Pie)
Recipe by Athena Dirri, Student in the Hotel Management Branch
INGREDIENTS
• 1 package (500g) phyllo dough for sweets
• 2/3 package (170g) unsalted butter, melted
For the Syrup
• 2 cups sugar
• 1 ½ cups water
• cinnamon stick
• cloves
For the Custard
• 4 cups milk
• 6 tablespoons cornstarch
• 6 tablespoons sugar
• 3 eggs
• 2 packets vanilla sugar (or vanilla extract)
• a little orange blossom water
• 1 tablespoon unsalted butter
For the Topping
• Ground Aegina pistachios (halepiana)
METHOD
1. First, prepare the syrup and let it boil for 4 minutes. Then, bring the milk to a boil. In a bowl, combine the cornstarch, sugar, eggs, vanilla, and orange blossom water, and mix well.
2. When the milk boils, pour a little into the egg mixture and stir. Pour the egg mixture into the boiling milk, stirring quickly. Continue stirring until the custard thickens. Finally, add the butter and stir until it melts and the custard becomes glossy.
3. Pour the custard into a baking dish, cover it with plastic wrap, let it cool down, and then place it in the refrigerator to chill completely. Unroll the phyllo dough sheets and cut them in half.
4. Take one piece of phyllo dough and brush it with the melted butter. Place another sheet on top, also brushing it with butter. Add 1-2 spoonfuls of the custard and roll it up tightly. Place the galaktoboureko rolls in a baking pan and brush them with the remaining butter.
5. Bake in a preheated oven at 180°C (350°F) until our galaktoboureko turns golden brown. While they are still hot, pour the cold syrup over them. Sprinkle with the ground pistachios.
