Yesterday it was our Wedding Anniversary (28 years!!!) and we had a little family celebration, so I prepared this for dessert.
Galatopita, which means milk pie, is a very plain pudding which used to be made with simple, every day ingredients they used to have at home. Milk, eggs and semolina to make the cream and butter.It is similar to galaktompoureko but no phyllo is inserted on the top. Its simplicity is what makes it so good.Vanilla flavour is optional and was added much later on. Don’t worry about measuring with a glass.Use a normal glass you drink water in and use the same glass to measure all the other ingredients. I had some leftover phyllo which I used as a base of this dessert.
Preparation time: 30 minutes
Baking time: 40 – 45 minutes
Yields: about 20 pieces
- 8 phyllo sheets (optional)
6 glasses of milk
½ glass of sugar
100 grams of butter
- 1 tablespoon grated lemon zest
1 3/4 glasses of semolina
5 extra large eggs
- 1 teaspoon vanilla extract
- 1 glass of sugar
- 1 ½ glasses of water
- 5 cloves
- 1 cinnamon stick
- 1 lemon peel
Preheat oven to 180C.
Butter a 25 X 30 cm baking pan. (If you want to add phyllo, start laying your phyllo sheets, each time buttering the sheets. Each time you add a phyllo place it in the opposite directions).
In a large pot, add milk, with 1/2 glass of sugar, semolina, lemon zest and vanilla essence and keep whisking until the cream becomes thick.Remove from the heat.
Once thick, remove from heat and cool for 5 minutes.
Quickly whisk in three of the eggs and keep whisking to incorporate them without curdling them.
Pour into prepared pan and each phyllo, which is outside the tin fold on top of the cream, brushing with some butter.
Whisk the remaining two eggs with 2 spoonfuls of sugar and pour over cream and with the brush make sure that the egg covers the entire surface.
Bake for approximately 40-45 minutes, or until the top becomes golden-brown.
As soon as you put the pie in the oven prepare the syrup.
Add sugar, water, lemon peel, cloves and cinnamon stick and bring to a boil.Simmer for 5 minutes and remove from heat.When the pie is ready discard lemon peel, cinnamon and cloves and pour the syrup with a spoon, making sure that it will wet the entire surface.Add little by little allowing it to absorb and then add more.
You can serve it hot or cold, with icing sugar and cinnamon on top.
I am submitting this recipe to the Sweet Pies Event I am hosting but as I also love baking, I am submitting this to my friend Ben, of What’s Cooking, for his event I love Baking.
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