ReceptnaptárGalaktoboureko (Greek custard pie with syrup)
Galaktoboureko is the queen of Greek desserts: vanilla semolina custard between layers of crisp, buttery filo, topped with a cold citrusy syrup. It is the contrast of crisp pastry and silky custard, hot pie and cold syrup that makes it unforgettable.
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Method
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- Boil the syrup ingredients for 5–6 minutes, then let it cool completely.
- Bring the milk to the boil with the sugar, vanilla and orange zest, then sprinkle in the semolina while stirring constantly and cook for 5–6 minutes until thick.
- Take off the heat, stir in the butter, then the eggs one at a time (stirring so they don't scramble); let the custard cool to lukewarm.
- Preheat the oven to 180 °C (fan 165 °C); butter a 25×35 cm baking tin and layer 6 filo sheets in it, brushing each with butter.
- Pour in the custard and cover with the remaining 6 sheets, again brushed with butter; brush the top, tuck in the edges and score the top into portions.
- Bake for 45–50 minutes until golden; pour the cold syrup over the pie as soon as it comes out, leave to cool, then chill for at least 3 hours.
A Receptnaptár original recipe. Calories and protein are estimated.
Tips
- Pour cold syrup over the hot pie (or the other way round), so the pastry doesn't turn soggy.
- Cover the filo with a damp cloth, as it dries out quickly.
- Stir the custard constantly so it doesn't burn or go lumpy.
- Keeps in the fridge for 4 days and tastes even better the next day.
Frequently asked questions
What is the difference between galaktoboureko and baklava?
Baklava is made with nuts and honey, galaktoboureko with milk custard.
What can replace semolina?
Cornflour, but semolina gives the real texture.
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