RECIPE FOR CYPRIOT CUSTARD PIE – GALATOPOUREKO

Instructions:

Pre-heat the oven to 350°F (175°C)

Grease a baking tray that has edges with the melted butter

Line the baking tray with filo sheets, brushing each sheet with melted butter and allowing the edges to hang over the sides of the tray

In a saucepan, heat the milk over medium heat until it just begins to boil. Stir in the sugar and semolina, and cook for about 5 minutes, stirring constantly, until the mixture thickens

In a separate bowl, beat the eggs and gradually add the hot milk mixture, stirring constantly. Return the mixture to the saucepan and cook over a low heat for another 2 to 3 minutes, until it thickens further

Remove the saucepan from the heat and stir in the vanilla extract and the ground cinnamon

Pour the milk mixture over the filo sheets in the baking tray, spreading it evenly

Lay the remaining filo sheets on top of the milk mixture, again brushing each sheet with melted butter and trim any overhanging edges

Using a sharp knife, carefully score the top layer of filo into diamond or square shapes

Bake in the pre-heated oven for 45 to 50 minutes, or until the top is golden brown

Mix the honey, water, cinnamon sticks, and rose water into a small saucepan

Bring the mixture to the boil, then reduce the heat and simmer for 10 minutes

Once the custard pie is finished baking, remove it from the oven and immediately pour the hot syrup over the top, allowing it to seep into the cuts

Allow the custard pie to cool completely before cutting and serving