Watch how to make Galaktoboureko
Ingredients
375g Antoniou Fillo Pastry
For the sugar syrup
350g caster sugar
300 ml water
Finely grated rind and juice of 1 lemon
For the custard
1 litre of milk
350g caster sugar
1 cinnamon quill (optional)
1 tbsp vanilla extract
180g fine semolina
25g butter
250g butter, melted
3 eggs, lightly beaten
Recipe tips
Baking tray
For this Fillo Pastry recipe, we used a 5cm deep, 25cm x 35cm baking tray.
Cool syrup, hot galaktoboureko
To ensure the best outcome for your galaktoboureko, we suggest pouring cooled syrup over a hot galaktoboureko as soon as it comes out of the oven.
Method
Before you begin this Filo Pastry recipe, take your packet of Filo Pastry out of the fridge and bring it up to room temperature.
For the sugar syrup
Combine sugar, lemon rind, lemon juice and water in a small saucepan over medium heat. Bring to the boil, then simmer until slightly reduced (approximately 3-5 minutes). Remove from the heat and allow to cool completely.
For the custard
Bring milk, sugar, cinnamon quill and vanilla extract to the boil in a saucepan over a low heat, then whisk in semolina and a pinch of fine salt.
Whisk continuously until thick (4-5 minutes). Then whisk in 20g butter, remove from heat, cover with plastic wrap and allow to cool to room temperature.
When cool, remove cinnamon quill, stir through eggs and set aside.
Assembling the Galaktoboureko
Preheat oven to 170 degrees Celsius and brush your baking tray with melted butter.
Place a sheet of Filo Pastry on the base of the tray - folding in any excess and brush liberally with butter. Repeat this process using 10 more Fillo Pastry sheets.
Pour in semolina mixture, smooth the top evenly, then top with remaining Fillo Pastry sheets, brushing each with butter.
Bake in the oven for 40 minutes until Pastry is golden, custard is set and a knife inserted comes out clean.
Pour the cooled syrup over galaktoboureko as soon as it comes out of the oven. Set aside the galaktoboureko in its tray to cool to room temperature - approximately 3 hours.
Recipe, styling and video by Souvlaki for the Soul.