Galatopita is the Greek word for milk pie. Basically, it is a custard pie with a phyllo crust. Not your basic/ordinary custard pie. This one has caramelized nuts at the bottom so you get a bite of crisp, cinnamony goodness, velvety custard, and buttery phyllo in every bite. This dessert is incredible!
Print this recipe here: www.dimitrasdishes.com/galato...
Serves 8-10:
6-8 (#4) phyllo sheets, thawed and at room temperature.
4 ounces (113g) unsalted butter, melted
For the nut mixture:
• 1 cup ground walnuts
• ¾ cup granulated sugar
• 1 teaspoon cinnamon
For the custard:
• 4 cups whole milk
• ½ cup (95g) fine semolina
• 1 tablespoon cornstarch
• 2 whole eggs
• 1 egg yolk
• 1 cup (240g) granulated sugar
• ¼ teaspoon salt
• 2 tablespoons butter
• 1 teaspoon pure vanilla extract
For the topping:
• 1 whole egg
• 1 tablespoon water
• ¼ cup granulated sugar
Preheat the oven to 350 °F, 180 °C.
Make the custard:
Pour the milk and half of the granulated sugar into a saucepan and cook over medium heat until scorching hot.
In the meantime, combine the eggs, yolk, cornstarch, salt, remaining sugar, and the semolina flour in a large bowl. Whisk together until combined and pale.
Pour some of the hot milk into the egg mixture and whisk together.
Add the mixture to the pan and continue to whisk while cooking over medium heat until thickened. As soon as it comes to a boil, it will be at the correct consistency. Immediately remove from the heat and add the butter and vanilla extract. Whisk together until smooth and set aside.
Combine the nut mixture ingredients together in a small bowl and mix.
Assemble the pie: Brush some melted butter on the bottom and sides of a 10-inch round deep dish pie pan.
Place one sheet of phyllo inside of the pan at the 3:00 position. Drizzle some butter over the phyllo and add a heaping tablespoon of the nut filling on top.
Continue layering the phyllo sheets with nuts in between each layer. The top layer should not have any nuts on top.
Pour the custard onto the top layer and brush the phyllo that is hanging outside of the pan with melted butter.
Gather the phyllo and roll it to create a rustic crust. Brush the crust with the remaining butter.
Beat the topping ingredients (egg, water, and sugar) together until smooth and pour it over the top of the custard.
Bake the pie on the center rack of the oven for 50 minutes or until the custard has set (it will still jiggle) and it is golden on top.
Allow the pie to cool down at room temperature for about an hour so that the slices hold together when served.
Serve with tea or coffee and enjoy it with good company.
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Негізгі бет Тәжірибелік нұсқаулар және стиль Galatopita: Greek Custard Pie without syrup
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