🌷 Spring savings – save 25% on ckbk Premium Membership with code SPRING25
6
Easy
By Janni Kyritsis and Roberta Muir
Published 2006
Galaktoboureko is a Greek custard pie. Traditionally, a custard is made on the stove top and poured onto commercial filo pastry in a large tray, topped with more filo, baked to cook the custard, then removed from the oven and doused in sugar syrup. I always found that this method resulted in soggy pastry, especially on the bottom. I’m not trying to reinvent traditional Greek cooking, but at MG Garage I made my own filo pastry and used cooked custard, which gives a drier and crisper pastry a
Unlimited, ad-free access to hundreds of the world’s best cookbooks
Over 150,000 recipes with thousands more added every month
Recommended by leading chefs and food writers
Powerful search filters to match your tastes
Create collections and add reviews or private notes to any recipe
Swipe to browse each cookbook from cover-to-cover
Manage your subscription via the My Membership page
Advertisement
Advertisement
No reviews for this recipe