Galaktoboureko
Greece's golden custard pie: semolina custard wrapped in crackling filo, soaked in lemon-honey syrup and dusted with cinnamon. Ingredients: milk, semolina, eggs, sugar, butter, vanilla, lemon zest, filo pastry, honey, lemon juice, cinnamon, pistachios (optional).
What it is
Greece's golden custard pie: semolina custard wrapped in crackling filo, soaked in lemon-honey syrup and dusted with cinnamon. Ingredients: milk, semolina, eggs, sugar, butter, vanilla, lemon zest, filo pastry, honey, lemon juice, cinnamon, pistachios (optional). Recipe: 1) Cook semolina in milk into a thick custard; enrich with eggs and butter; cool. 2) Layer half the buttered filo in a pan. 3) Spread the custard; cover with the remaining filo, scored into diamonds. 4) Bake until deep gold; pour warm lemon-honey syrup over the hot pie. Serve: warm or at room temperature, with Greek coffee. Flavor: creamy, citrus-bright, honeyed, with a filo crunch. History: a Byzantine-rooted custard tradition refined in Greek patisseries; its name means 'milk börek', a nod to its Ottoman-era cousins. See also: Spanakopita, Moussaka.
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