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Galaktoboureko

Galaktoboureko
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Indulge in the delightful layers of Galaktoboureko, a traditional Greek dessert that beautifully marries crispy filo pastry with a rich, creamy semolina custard. This syrup-soaked treat is perfect for any occasion, from festive gatherings to cozy family dinners. The golden layers of filo provide a satisfying crunch, while the velvety custard filling offers a melt-in-your-mouth experience. Topped with a sweet syrup infused with citrus and cinnamon, every bite delivers a burst of flavor that will impress your guests and satisfy your sweet cravings.

Ingredients

Scale
  • 335 g water
  • 575 g granulated sugar
  • 55 g honey
  • 1 lemon (peeled)
  • 1 stick of cinnamon
  • 1 tsp lemon juice
  • 240 g finely ground semolina
  • 48 g corn flour (corn starch)
  • 315 g caster sugar (divided)
  • 1500 g whole milk
  • 1000 g heavy cream
  • 60 g unsalted butter
  • 2 tsp vanilla extract
  • 5 large eggs
  • 375 g filo pastry
  • 125 g clarified butter (melted)

Instructions

  1. Prepare the syrup by combining water, sugar, honey, lemon peel, and cinnamon in a saucepan. Boil until sugar dissolves, then simmer for 10 minutes. Let it cool.
  2. For the custard filling, mix semolina, corn flour, sugar, milk, heavy cream, and butter in a saucepan over medium heat. Stir until thickened for about 10-15 minutes. Remove from heat and incorporate vanilla extract and eggs.
  3. Preheat the oven to 180°C (350°F). Brush a baking dish with melted butter. Layer half of the filo pastry sheets in the dish, brushing each layer with butter. Pour in the custard mixture and cover with remaining filo sheets brushed with butter.
  4. Bake for about 90 minutes until golden brown. Once baked, pour cooled syrup over hot pie to soak.

Nutrition

Find it online: https://easycookingforall.com/galaktoboureko/