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Galatopita (Greek Milk Pie) Recipe
Yields: 1 round cake (24cm)
Prep time: 15 mins | Bake time: 45 mins
Ingredients
Milk: 1.25 liters (about 5 cups) whole milk
Semolina: 150g (approx. 1 cup) fine semolina
Sugar: 200g (1 cup) granulated sugar
Eggs: 4 large eggs (plus 1 extra egg for the glaze)
Topping: Ground cinnamon and powdered sugar for dusting
Instructions
Prepare the Pan: Preheat your oven to 180°C (350°F). Generously butter the 24cm cake pan and lightly coat it with a little semolina to prevent sticking.
Heat the Milk: In a large pot, combine the milk and half of the sugar. Heat over medium heat until it starts to steam (do not let it boil over).
Make the Custard: In a separate bowl, whisk the eggs with the remaining sugar, vanilla, and lemon zest. Slowly pour the fine semolina into the hot milk while whisking constantly to avoid lumps.
Thicken: Keep stirring until the mixture thickens into a heavy cream. Remove from heat and stir in the butter until melted.
Assemble & Glaze: Pour the custard into the prepared pan. For a golden finish, whisk an extra egg with a splash of water and brush it over the top.
Bake: Bake for 40–45 minutes until the top is deep golden brown and the center is set but still has a slight jiggle.
Cool & Serve: Let it cool completely in the pan—this is crucial for the custard to set so you can slice it. Dust with powdered sugar and cinnamon before serving.
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Galatopita (Greek Milk Pie) Recipe
Yields: 1 round cake (24cm)
Prep time: 15 mins | Bake time: 45 mins
Ingredients
Milk: 1.25 liters (about 5 cups) whole milk
Semolina: 150g (approx. 1 cup) fine semolina
Sugar: 200g (1 cup) granulated sugar
Eggs: 4 large eggs (plus 1 extra egg for the glaze)
Butter: 50g (3.5 tbsp) unsalted butter
Flavorings: 1 tsp vanilla extract, zest of 1 lemon (or orange)
Topping: Ground cinnamon and powdered sugar for dusting
Instructions
Prepare the Pan: Preheat your oven to 180°C (350°F). Generously butter the 24cm cake pan and lightly coat it with a little semolina to prevent sticking.
Heat the Milk: In a large pot, combine the milk and half of the sugar. Heat over medium heat until it starts to steam (do not let it boil over).
Make the Custard: In a separate bowl, whisk the eggs with the remaining sugar, vanilla, and lemon zest. Slowly pour the fine semolina into the hot milk while whisking constantly to avoid lumps.
Thicken: Keep stirring until the mixture thickens into a heavy cream. Remove from heat and stir in the butter until melted.
Assemble & Glaze: Pour the custard into the prepared pan. For a golden finish, whisk an extra egg with a splash of water and brush it over the top.
Bake: Bake for 40–45 minutes until the top is deep golden brown and the center is set but still has a slight jiggle.
Cool & Serve: Let it cool completely in the pan—this is crucial for the custard to set so you can slice it. Dust with powdered sugar and cinnamon before serving.
I need to make this.
Looks amazing
Was it good?
It looks delicious,want to taste