Home Η ΚΟΥΖΙΝΑ ΤΟΥ ΚΑΛΟΦΑΓΑ με τον Παντελή Μινάκη Galatopita (Milk Pie)

Galatopita (Milk Pie)

72
  • (serves 8)
  • 6 sheets of phyllo
  • 1/4 cup granulated sugar
  • 1 stick unsalted butter, melted++
  • Custard Filling
  • 2 large eggs + 1 yolk
  • 2/3 cup granulated sugar
  • 4 cups whole milk
  • 2/3 cup fine semolina
  • pinch of salt
  • zest of 1/2 lemon
  • 2 tsp. vanilla extract
  • 2 Tbsp. unsalted butter
  • Topping
  • 1 egg white mixed with 2 Tbsp. water
  • Pre-heated 375F oven
  1. The night before, place your frozen phyllo in the fridge to defrost overnight.
  2. To prepare the custard filling, Crack two eggs plus yolk and place in a medium pot along with the sugar. Whisk to blend then add the remaining custard ingredients.
  3. Turn the eat to medium and constantly stir until you have a thick custard. Turn off the heat and allow 20 minutes to cool to warm.
  4. Take a 10 inch (24 cm) round, deep pan and brush the bottom and sides with butter.
  5. Lay a sheet of phyllo over the pan, brush with melted butter and sprinkle with sugar. Turn the pan and place another sheet of phyllo on top, brush with butter and sprinkle with sugar.
  6. Repeat step 5 with four more sheets of phyllo (6 total)
  7. Using scissors, trim excess phyllo so that it is rounded, leaving about 2 inches of overhang and place the phyllo trimmings in the bottom of your pan.
  8. Pour your custard into the pan and fold the phyllo in toward the center of the pie.
  9. Brush the phyllo top with butter and then brush the top of the custard with egg wash.
  10. Place your pie in your pre-heated 375F oven (middle rack) for 50-60 minutes or until the top is slightly browned.
  11. Remove from the oven, allow 45 minutes to cool. Serve slices with a dusting of ground cinnamon.

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