Galatopita is a very light dessert, made with simple ingredients, that everyone is going to love. It’s very easy to make, as you will see in the recipe below…
Ingredients for the cream:
2/3 cup of semolina
2/3 cup of sugar
3 eggs
1 tsp of ground vanilla
4 cups of whole milk
Ingredients for the phyllo dough:
1 ½ cup of flour
1 orange, squeezed
¼ tsp of baking soda
½ tsp of salt
½ cup of water (approximately)
2 tbsp of sugar
2 tbsp of ground cinnamon
1 egg
1 tbsp of olive oil
Greek Traditional Galatopita
First, make the cream so there is time for it to cool to room temperature, before it’s applied on the phyllo dough. Put the eggs, sugar, semolina and vanilla in a large pot and mix them well with a whisk. Then, slowly add the milk while you continue stirring, until all the ingredients are combined. Simmer on medium heat until the mixture thickens. Remove from heat, and set it aside to cool until it is room temperature.
Next, prepare the phyllo dough. First, put the freshly-squeezed orange juice in a cup or small bowl, add the baking soda, and mix well until the baking soda is completely dissolved, and set aside. Next, put the flour in a large mixing bowl and make a small crater in the center of the flour with your hands, and add the olive oil, salt and the juice with the baking soda in it. Wash your hands very well, and start kneading the mixture, adding water little by little (as needed), until the dough does not stick to your hands. On a clean kitchen countertop, cut the mixture in half and create 2 snowball-sized balls of phyllo dough. Using a long rolling dowel, roll each ball of dough flat.
Coat the inside of a large baking dish with olive oil (to cover the surface). Place one of the flat sheets of phyllo dough into the baking dish, and shape it to the inside of the dish…covering the bottom and allowing the dough to hang over the sides. Brush a little bit of olive oil on the phyllo dough and then sprinkle 1 tbsp of the sugar and 1 tbsp of the cinnamon on it. Then, add the second phyllo dough, covering only the bottom (on top of the first phyllo, but not the sides of the baking dish). Add the cream mixture and then fold the edges of the first phyllo dough back onto itself inside the baking dish and on top of the cream (must not be hanging over the sides of the dish).
Put the egg in a small bowl, and beat it until the yolk is scrambled. Use a brush to apply half of it on top of the cream only. On top of the phyllo dough that surrounds the dish, brush a little bit of olive oil (not egg). Lastly, sprinkle the remaining sugar and cinnamon on top of the whole pie. Bake on 400 (F) for approximately 45 minutes (until golden brown on top of the phyllo dough). Enjoy!
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