Galaktoboureko
Crisp layers of buttered filo around a thick semolina custard, drenched in lemon syrup. One of Greece’s best-loved desserts.
- 90 min40 prep · 50 cook
- HardDifficulty
- 420 kcalper serving
Ingredients
- Sugar450 g
- Water250 ml
- Strip of lemon peel1
- Cinnamon stick1
- Lemon juice1 tbsp
- Whole milk1 l
- Fine semolina150 g
- Eggs4
- Vanilla extract1 tsp
- Butter, melted150 g
- Sheets of filo pastry12
Missing something? Ingredients with × can be left out.
Steps
- 1
Make the syrup first: boil 300 g of sugar with the water, lemon peel and cinnamon, add the lemon juice and let it cool completely.
- 2
Heat the milk with the remaining sugar, rain in the semolina while whisking and cook until thick like porridge.
- 3
Let it cool slightly, then beat in the eggs one at a time, the vanilla and 30 g of the melted butter.
- 4
Heat the oven to 180 °C. Line a 23 × 33 cm dish with 7 buttered filo sheets hanging over the edges, pour in the custard, fold in the edges and cover with the remaining buttered sheets.
- 5
Score the top into portions without cutting through to the custard and bake until deep golden.
- 6
Pour the cold syrup over the hot pie and let it absorb before cutting.
Tips and questions
- Why must the syrup be cold?
- Cold syrup on a hot pie lets the filo absorb it and stay crisp. If both are hot, the pastry goes soggy.
- How do I keep the filo from drying out?
- Keep the sheets you’re not using under a slightly damp tea towel and work quickly.
- How should I store it?
- Covered in the fridge for up to 3 days. Serve at room temperature.
Enjoy your meal!
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