Galaktosourina Plakous

Name: Galaktosourina Plakous
Cuisine: Greece
Ingredients: 10-12 sheets Phyllo pastry sheets; 4 cups Milk; 1 cup Semolina (fine); 1 cup Sugar; 4 Eggs; 1/2 cup for brushing Butter (melted); 1 tsp Vanilla extract; 1 tsp Lemon zest; for sprinkling Cinnamon; 2 cups prepared Syrup (sugar + water + lemon)

A recipe from Greece.

🇬🇷 Greecesweetdessertbread

Nutrition (per serving)

420Calories

20 gProtein

40 gCarbs

18 gFat

7 gSugar

1100 mgSalt

Ingredients

10-12 sheets Phyllo pastry sheets
4 cups Milk
1 cup Semolina (fine)
1 cup Sugar
4 Eggs
1/2 cup for brushing Butter (melted)
1 tsp Vanilla extract
1 tsp Lemon zest
for sprinkling Cinnamon
2 cups prepared Syrup (sugar + water + lemon)

Method

Step 1: Prepare custard: In a pot, heat milk with half the sugar and vanilla. Gradually whisk in semolina, cook over medium heat until thickened (10-15 min, stirring constantly). Cool slightly.
Step 2: Beat eggs with remaining sugar and lemon zest. Temper by slowly adding hot semolina mixture to eggs while whisking, then return to pot and cook 2-3 min more. Set aside to cool.
Step 3: Preheat oven to 180°C (350°F). Brush a baking dish with melted butter. Layer 5-6 phyllo sheets, brushing each with butter.
Step 4: Spread cooled custard evenly over phyllo. Top with remaining buttered phyllo sheets, tucking edges. Score top lightly.
Step 5: Bake 40-50 min until golden and crisp. While hot, pour cooled syrup (boil 2 cups sugar + 1.5 cups water + lemon juice 10 min) over pie.
Step 6: Sprinkle cinnamon. Cool completely before cutting. Serve as rich, syrupy custard pie.