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Galaktoboureko (Sweet milk custard dessert)
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Prep Time:
35 minutes
Cook Time:
55 minutes
Total Time:
90 minutes
Indulge in decadent Greek dessert: custard slice in flaky filo pastry with sweet syrup drizzle.
Ingredients:
  • 1L (4 cups) milk
  • 110g (1/2 cup) white sugar
  • 185g (1 cup) semolina
  • 4 eggs
  • 2 x 20g pkts vanilla sugar
  • 2 tsp finely grated lemon rind
  • 12 sheets filo pastry, halved crossways
  • 75g butter, melted
  • 450g (2 cups) white sugar
  • 500ml (2 cups) water
  • 42.00 gm fresh lemon juice
  • 1 x 7cm cinnamon stick
  • 6 whole cloves
  • 1 strip orange peel
Instructions:
  • Preheat the oven to 180C. Heat milk and white sugar in a saucepan until just boiling. Slowly pour in semolina while stirring continuously. Cook over low heat for 3-5 minutes until smooth and slightly thickened. Let it cool for 15-20 minutes. Slowly add eggs one at a time, mixing well. Stir in vanilla sugar and lemon rind until combined.
  • Lay the filo pastry on a clean work surface and cover it with a clean, damp tea towel to prevent it from drying out. Place one sheet of filo in the bottom of a 24 x 30cm ovenproof dish and brush it lightly with melted butter. Add another sheet of filo and brush with butter. Repeat this process with the remaining 10 filo sheets and butter to create a stack of 12 sheets.
  • Drizzle the semolina mixture over the filo in the dish, layer with the remaining filo sheets and half the melted butter to form another 12-sheet stack. Score the top into 16 squares using a small sharp knife, then brush with the rest of the melted butter. Bake until golden, about 45 minutes.
  • Prepare a fragrant sugar syrup by combining sugar, water, lemon juice, cinnamon, cloves, and orange peel in a saucepan over medium heat. Stir until the sugar dissolves, then bring to a gentle simmer. Let it cook undisturbed for 10 minutes until the syrup slightly thickens. Strain the syrup, removing the cinnamon, cloves, and peel before using.
  • Cut through the marked lines on top of the galaktoboureko and drizzle the hot syrup over it. Let it rest for 30 minutes before serving warm or at room temperature.

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