Galatopita with a Ruffle Top

Beautiful and incredibly delicious layers of crispy phyllo, crunchy baklava,  and creamy semolina custard!

Galatopita with a Ruffled Phyllo Top is a stunning Greek dessert that combines a silky semolina custard with the irresistible crunch of a beautifully ruffled phyllo pastry. The nutty, cinnamon-sugar filling pairs perfectly with the creamy custard, while the buttery, golden phyllo adds texture and visual appeal. This show-stopping treat is perfect for celebrations or when you’re craving something special.

This creamy milk pie is similar to a Greek custard pie, but the filling has a slightly different consistency and I’ve added a caramelized baklava nut mixture layer. I think it really elevates the dessert and makes it so much better because the nuts get a little crunchy, and the cinnamon gives a little spiciness.  The crinkle phyllo topping isn’t traditional but amazingly crispy, festive, and beautiful. Plus, it creates the perfect bit of crunchy and creamy. I think you’re going to love it!

Why will I love this one?

Crispy, buttery phyllo

Caramelized cinnamon spiced

Crunchy baklava nut layer

Lusciously creamy, silky

Vanilla semolina custard.

What do I need for the galatopita crust?

#4 Phyllo -thaw in the refrigerator overnight and pull the unopened package from the fridge about an hour before making your galatopita to come to room temperature.

Unsalted butter -melted to drizzle over and create the best flavor and most crispy phyllo.

What do I need for the nut mixture?

Ground walnuts -I grind mine in a food processor until I get the small pieces. If you don’t care for walnuts, you can substitute pistachios, walnuts, or your favorite nut.

Granulated sugar -this melts as the galatopita is baking and caramelizes the nut mixture.

Cinnamon -gives that warm baklava flavor I was looking for. So, yummy!

What are the ingredients for custard?

Whole milk -the consistency of your custard depends on the ingredients. So, I like to use whole milk, but 2% would be okay, too.

Fine semolina -make sure it’s finely ground semolina flour for the silkiest custard possible.

Cornstarch -helps to thicken the custard without altering the vanilla cream.

Eggs -creates the perfect consistency for thick, rich, creaminess.

Egg yolk -adds to the luxurious, silky creaminess of the custard.

Granulated sugar -sweetens the custard perfectly and keeps milk from scorching.

Salt -brings all the subtle flavors of the custard together.

Butter -I prefer to use unsalted to control the amount of salt I need to balance the sweetness.

Pure vanilla extract -this is the main flavor of your custard, so be sure to use a good quality brand.

How do I prepare my pie pan?

Preheat your oven to 350°F (175°C). Grease a 10-inch round (25cm) deep dish pie pan with butter.

How do I get the milk hot enough for custard?

Pour the milk and half of the granulated sugar into a saucepan and cook over medium heat until scorching hot.

Do I make the base of the custard?

In the meantime, combine the eggs, yolk, cornstarch, salt, remaining sugar, and semolina flour in a large bowl. Whisk together until combined and pale.

How do I temper the egg mixture?

Pour some of the hot milk into the egg mixture and whisk together.

How do I make custard?

Add the mixture to the pan while continuously mixing over medium heat until thickened. It will be at the correct consistency as soon as it comes to a boil. Immediately remove from the heat and add the butter and vanilla extract. Whisk together until smooth and set aside.

Is the nut filling easy to make?

Combine the ingredients of the nut mixture in a small bowl and mix.

How do I assemble the pie?

Place one sheet of phyllo inside of the pan at the 3 o’clock position. Drizzle some butter over the phyllo and add a heaping tablespoon of the nut filling on top. Continue layering the phyllo sheets with nuts in between each layer. The top layer should not have any nuts on top. Then, pour the custard onto the top layer and brush the phyllo hanging outside the pan with melted butter.

How do I make a traditional pie crust?

Gather the phyllo and roll it to create a rustic crust. Brush the crust with butter.

How do I create the ruffle top?

Lay one phyllo sheet flat on a clean work surface. Drizzle lightly with melted butter. Scrunch the phyllo sheet into an accordion shape or roll it loosely into a rosette. Place it over the custard. Continue this pattern until the custard is covered. Sprinkle the top with 1-2 tablespoons of sugar.

How long do I bake the pie?

Bake in the preheated oven for 40-50 minutes or until the top is golden brown and the custard is set.

What’s the best way to serve my pie?

Allow the galatopita to cool slightly before slicing. Serve it just as it is or sprinkle with additional ground cinnamon or a light dusting of powdered sugar warm or at room temperature.

Do you have more semolina custard desserts?

Galaktoboureko Croissant Bake: Greek-custard filled croissants

Pistachio Kataifi Tarts with Semolina Custard

Galaktoboureko Croissant Bake: Greek-custard filled croissants

Galatopita: Greek Custard Pie (without syrup)

Greek-Style Apricot Phyllo Galette with Custard

Galaktoboureko: Greek Custard Pie

Politiko Thessalonikis: Greek Semolina Cake with Custard

Watch the Video