Galatopita, a delectable Greek milk pie, holds a special place in my culinary repertoire. I first encountered this dish at a family gathering, where the creamy custard and hint of lemon left an indelible impression. It’s the kind of comforting dessert that conjures memories of sunny days and shared laughter. Whether you’re crafting a sweet ending for a weeknight dinner or impressing guests at a holiday feast, this cake is versatile, easy to make, and will undoubtedly warm hearts.
Why You’ll Love This Dish
This Galatopita is more than just a pie; it’s a taste of Greece in your own kitchen. The combination of semolina and corn flour creates a wonderfully creamy texture, while the touch of lemon zest and vanilla extract elevates the flavor profile. This dessert is not overly sweet, making it perfect for those who prefer a subtler taste. Plus, it’s an economical recipe that uses ingredients you likely already have on hand!
“I made this Galatopita for a dinner party, and it was the star of the night! It’s incredibly creamy and the hint of cinnamon on top is simply divine.”
Step-by-Step Overview
Creating Galatopita is straightforward and rewarding. You’ll begin by preparing a smooth custard mixture, which thickens as you cook it. Then, pour it into your dish, add a creamy topping, and let the oven work its magic. The process is uncomplicated, allowing you to focus on enjoying the experience rather than feeling rushed.
What You’ll Need
To whip up this delightful Greek Milk Pie, gather the following ingredients:
- 120 grams fine semolina
- 30 grams corn flour (or corn starch)
- 3 large eggs
- 1 teaspoon vanilla extract
- Zest of 1 lemon
- 1.25 litres milk
- 200 grams sugar
- 75 grams unsalted butter
- 1 extra egg (for the topping)
- 2 tablespoons sugar (for the topping)
- 2 tablespoons milk (for the topping)
- Cinnamon and icing sugar for dusting
Feel free to swap or adjust the ingredients to suit your taste preferences. For instance, you could use almond extract instead of vanilla for a different aroma.
