Galatopita Recipe (Greek Milk Pie)
Galatopita is a Greek custard pie, with a crispy base and a dense, rich and fragrant milk custard filling.
Servings 6 people
Calories 210kcal
Ingredients
- 5 puff pastry sheets
For the filling:
- 1 liter / 4 cups whole milk keep one cup on the side to mix with flour
- 200 g. / 1⅔ cup all purpose flour
- 200 g. / 1 cup sugar
- 4 eggs slightly beaten
- 1 tsp vanilla extract
For the phyllo:
- 2 tsp ground cinnamon
- 2 tsp sugar
- 2 tsp butter melted
For the gold crust:
- 2 tbsp unsalted butter melted
- 1 egg beaten
Instructions
Prepare the filling:
- In a small pot over medium heat, bring milk to a boil.
- Combine the leftover milk with flour.
- Add flour mixture to the pan with the hot milk and whisk until combined and thick.
- Add sugar and stir. Remove pan from heat and allow to cool for two minutes.
- Add the eggs, whisking vigorously while adding them. Add vanilla extract and stir well. Allow the custard to rest and cool for ten minutes.
- Cover with cling film, making sure it attaches to the custard surface.
Prepare the phyllo:
- Preheat the oven to 180oC / 356oF / Gas Mark 4.
- In a small bowl, combine ground cinnamon with sugar.
- Roll out the first sheet of puff pastry and line a tart or round mold 28 cm. Brush with melted butter and sparkle with cinnamon mixture.
- Repeat the process with the rest puff pastry sheets.
- With a knife, cut the overhanging dough.
- Fill with milk custard and spread it evenly with a spatula on puff pastry.
- Brush custard with melted butter and the egg wash.
- Bake for approximately an hour, until custard is golden.
- Allow to cool for 30 minutes. Sprinkle the galatopita with icing sugar and serve in slices.
Notes
If you want a really crunchy pita, line the buttered puff pastry in the mold and allow to sit for an hour before making the galatopita.