GALATOPITA
Galatopita is a delicate Greek milk pie made from a silky custard baked as a single custardy slab with cinnamon top baked into it and dusted powdered sugar to finish. The name comes from the Greek words "gala" (milk) and "pita" (pie), and its texture ranges from luxuriously creamy to slightly wobbly depending on the recipe. The béchamel consistency like base thickened with semolina or fine flour, while others rely on eggs and cornstarch. Many recipes also include a hint of vanilla or citrus zest for brightness. Served warm or at room temperature, galatopita sits comfortably between dessert and breakfast, think cosy custard slice that pairs perfectly with strong coffee.
Galatopita originates from Greece, with strong ties to Crete and other island regions where dairy and simple pantry staples shaped many traditional sweets. Its emergence likely reflects the islanders' resourcefulness, when fresh milk and eggs were plentiful but imported luxury ingredients were scarce, cooks created satisfying, comforting desserts from what was on hand. Over time, regional techniques and personal touches, such as the use of kataifi or phyllo, a semolina thickened filling, or a splash of orange blossom water, produced the many beloved variations you see today.
The dish remains a staple in Greek households and tavernas, cherished for its humble ingredients, creamy comfort and timeless appeal. The ability to cook it, rest it, slice it up and individually wrap in baking paper or aluminum foil and place in the freezer ready to defrost for when you’re looking for a sweet treat, makes it a wonderful batch bake to use up extra milk sitting around as the ingredients list is incredibly accessible, with your kitchen staples making up most of the recipe.
GALATOPITA
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GALATOPITA 〰️
(MILK CUSTARD PIE)
Time: 1 hour 45 minutes + resting
Serves: 12 slices
1.25ml full cream milk
200gm caster sugar
1 lemon, zest
120gm fine semolina
30gm cornflour
80gm butter, melted
3 eggs
Pinch salt
Cinnamon Sugar Topping
2 table spoons caster sugar
2 table spoons water
1/2 table spoon ground cinnamon
METHOD:
Preheat oven to 180 degrees Celsius fan forced.
Line a round baking tray or cake tin in prep.
In a large pot add milk and place on low medium heat and allow to come to a steam, of medium heat. Whilst it heats up, inn a large bowl whisk together caster sugar and lemon zest allowing the zest oils to integrate into the sugar. Whisk in semolina, cornflour, butter, eggs and salt into a homogenous mix. Place to the side.
Grab the large bowl of whisked ingredients, and ladle in the hot milk into the semolina mix and whisk quickly to help temper it. Mix in 5-6 ladles to get it nice and loose and tempered. Pour everything back into the pot of milk and whisk together.
On medium heat, stir continuously with rubber spatula for about 7-9 minutes to create and thick custard. It should have the consistency of a thick pumpkin soup when its done. Make sure to stir the bottom, as to not burn the base. If you get clumps, don’t stress, just quickly whisk it out.
Pour the custard into the semolina lined cake tin and smooth out.
In a bowl add in the topping ingredients and whisk together. Pour the cinnamon topping aver the galatopita and smooth it out with a pastry brush so the entirety is covered*. Place in the oven and cook for 1 hour and 15 minutes. You’ll know its ready when just the middle wobbles a little bit but the sides have a nice golden crust.
Take out of oven and allow to cool completely for minimum 1 hour (preferably 2 hours) before cutting into, can be achieved with a quick chill in the fridge for 30 minutes, but the longer to set the better. Eat as is or finish with icing sugar dusted over the top.
*if custard is too loose to pour the cinnamon crust on top, place in the oven to allow the top to set and seal a little bit (about 10-15 minutes) and then pour and brush on the cinnamon sugar topping.