Galaktoboureko
Crisp, golden layers of buttered filo encasing a velvety citrus-scented semolina custard, soaked in a fragrant spiced syrup.
- Prep
- 30 min
- Cook
- 50 min
- Total
- 80 min
- Servings
- 12
- Difficulty
- Medium
- Calories
- 380 kcal
Equipment
- •medium saucepan
- •whisk
- •23x33 cm baking dish
- •pastry brush
- •small saucepan
Nutrition
Per serving, approximate
- Calories
- 380 kcal
- fat
- 16 g
- carbs
- 52 g
- fibre
- 1 g
- protein
- 7 g
- calories
- 380 kcal
Instructions
- 1
Simmer white sugar, water, lemon peel, and cinnamon stick in a small saucepan for 5 minutes, then cool completely.
- 2
Heat milk in a medium saucepan over medium heat until hot and steaming, but not boiling.
- 3
Whisk eggs and caster sugar in a large bowl until pale, frothy, and slightly thickened.
- 4
Whisk the fine semolina gradually into the egg mixture until completely smooth and free of lumps.
- 5
Pour one cup of hot milk into the egg mixture while whisking constantly to temper the eggs.
- 6
Pour the tempered mixture back into the saucepan with the remaining hot milk.
- 7
Cook over low heat, whisking constantly, until the custard thickens and bubbles gently.
- 8
Remove custard from heat and stir in 50g diced butter and vanilla bean paste until fully melted.
- 9
Preheat oven to 170C fan-forced and grease a deep baking dish with melted butter.
- 10
Layer half the filo sheets in the dish, brushing each sheet thoroughly with melted butter.
- 11
Spread the warm semolina custard evenly over the pastry base.
- 12
Top with remaining filo sheets, buttering each layer, then gently score the top pastry into squares.
- 13
Bake for 45 to 50 minutes until the filo is crisp and deep golden-brown.
- 14
Pour the cold syrup immediately over the hot pastry and rest for 2 hours before slicing.
Chef's tips
Always pour cold syrup over hot pastry to keep the filo remarkably crisp. Score only the top few filo sheets before baking to stop custard bubbling up.
Ingredient substitutions
- fine semolina → coarse semolina (results in a slightly grainier, traditional rustic texture)
- lemon peel → orange peel strip for a sweeter citrus aroma
Storage
Store in an airtight container in the fridge for up to 4 days.
Reheating
Serve at room temperature or warm gently in an oven at 160C to refresh the crisp pastry.
Common mistakes to avoid
- •Pouring warm syrup over hot pastry, which makes the delicate filo soggy instead of crisp.
- •Stopping whisking while heating custard, causing it to catch on the saucepan base and curdle.
Serving suggestions
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