Lemon Scented Galaktoboureko Pie
Author/ Συγγραφέας:
Recipe type/ Τύπος Πιάτου: Dessert
Cuisine/ Κουζίνα: Greek
Ingredients/ Συστατικά
For the Crust
  • 300 gr. All-Purpose Flour
  • 1¼ tsp salt
  • 45 gr. margarine
  • 140 gr very cold butter
  • 5 to 6 tbsp ice water
For the Cream
  • 800 ml / 27 fl oz. fresh milk
  • 100 gr. / 3.5 oz. sugar
  • 2 medium eggs
  • 50 gr. / 1.7 oz. fine semolina
  • 30 gr. / 1 oz. corn starch
  • 1 tsp vanilla extract
  • 40 gr. / 1.4 oz. butter
Instructions/ Εκτέλεση
For the Crust
  1. In your mixer mix the flour and salt.
  2. Add the margarine and mix until the mixture is evenly crumbly.
  3. Cut the butter into small cubes.
  4. Add the butter to the flour mixture, and mix it.
  5. The mixture should have big chunks of butter in among the smaller ones.
  6. Add 4 tablespoons of water, and toss to combine.
  7. Pour more water to make a chunky, fairly cohesive mixture.
  8. It should hold together when you gather it up and squeeze it in your hand.
  9. Divide the dough in half, and make each half into a disk.
  10. Wrap in plastic, and chill for 30 minutes, or up to overnight.
For the Cream
  1. In a pot pour the 700ml / 23.6 fl oz. of milk and 50 gr. / 1.7 oz. of sugar and put it in medium heat.
  2. Take a bowl and add the rest of the sugar the eggs, the rest of the milk, the semolina, the corn starch and the vanilla extract.
  3. Whisk to incorporate.
  4. When the milk starts to get hot, take couple of spoonfuls of it and pour it to the bowl with the rest of the ingredients and whisk.
  5. In this way you bring both batters at the same temperature.
  6. Remove the pot from fire and pour the egg/semolina batter to it whisking continuously.
  7. Bring back to fire, add the butter and continue to whisk until it thickens.
  1. Preheat oven to 200°C/400°F.
  2. Take a round tart pan with diameter 24cm/ 9 in. and butter it.
  3. Place the crust on a floured work surface.
  4. Roll it to the desired width.
  5. Place the crust in the pan by folding in quarters and placing in the pan.
  6. Leave the edges of the bottom crust as is.
  7. Pour the cream on top and level it.
  8. Once you've added the cream filling, roll out the top crust to the outside diameter of your pan, and place it atop the filling.
  9. Trim excess crust with a pair of scissors, and then press the two edges together.
  10. Slash the pie’s top for excess steam to escape while baking.
  11. Bake for about 40 minutes or until the crust is crunchy and golden.
  12. Remove, set aside for 15 to 20 minutes and serve.
Notes/ Σημειώσεις
Recipe for the crust from king Arthur
Recipe by Culinary Flavors at https://www.culinaryflavors.gr/lemon-scented-galaktoboureko-pie/