Portes Cuisine - Galopita

Cuisine: Galopita

Posted Portes Magazine CUISINE
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Galopita is a baked custard particularly popular during the Easter season. It is easy to make, and unlike the Galaktoboureko and Bougatsa, there is no phyllo dough or syrup required for this recipe. Enjoy!


1 tsp. vanilla

3 eggs

2 cups fine semolina

2 liters milk

2 cups sugar

orange zest (optional)

1/4 stick butter


a dash of salt


Preheat the oven to 350°F. Grease a pan with butter, even if it’s non-stick. Heat up milk, sugar, and butter in a saucepan, but make sure not to boil milk completely. Add semolina, vanilla extract, and a dash of salt, mixing frequently with a wooden spoon. When heating up milk and semolina mixture, stir frequently to avoid burning or over-boiling. Add a bit of orange zest if you’re a fan of the flavor. Once the mix begins to thicken, turn off the heat. In a separate bowl, whisk the eggs until frothy and add a bit of the warm milk to temper the mix before introducing it to the saucepan. Once you have added the egg mix to the milk, whisk immediately until the ingredients are fully mixed. Place in pan and then in oven. The mixture should be about one inch thick in the pan. Bake for about one hour or until the custard’s surface starts getting golden brown. Remove from oven and let cool before serving.


Do not mix eggs directly into milk and semolina mixture because they may cook unmixed! Rather, introduce some of the warm mixture into the whisked eggs to temper them prior to adding the mix to the rest of the ingredients.

Use a non-stick cake pan, and grease it with butter to get the best form results. You can even get creative with fancy shapes.