It’s the most wonderful time of the year! And what better way to celebrate than with our first Christmas Recipe Advent Countdown! 10 days to go…
Galaktoboureko (γαλακτομπούρεκο) is Greece’s famous custard pie made from semolina, layered in crispy pastry, then drenced in a lemon syrup!
No one can say no to this sweet Greek pastry.
Today I present on GCT, my recipe to make the most delicious Greek Galaktoboureko.
- 2 cups of sugar
- 1 1/2 cups of water
- 1 cinnamon stick
- 2 tablespoons of fresh lemon juice
- 75g of honey
For custard filling
- 6 eggs, beaten
- 1 1/2 litres of milk
- 1 3/4 cups of sugar
- 1 cup of semolina
- 1 tablespoon of vanilla essence
- 1 tablespoon of orange rind
- 1 packet of filo pastry
- 200g of butter, melted
- Combine the sugar, water, cinnamon stick and lemon juice in a saucepan. Place over heat and bring to a boil. Mix with a spoon to make sure the sugar has dissolved completely.
- Once the mixture is translucent, add the honey and remove from heat. Give it a stir and leave to cool slightly.
For the custard filling
- Heat milk and sugar in a saucepan over medium heat.
- When milk is near boiling point, add the semolina, eggs, vanilla essence and orange rind. Stir over the heat until mixture thickens. Remove from heat and allow to cool slightly.
- Preheat oven to 160°C.
- Roll out pastry. Place 9 sheets on the base of a baking dish, brushing every second sheet with butter. Trim the pastry to fit the dish.
- Pour warm custard into dish and spread evenly.
- Place the remainder of filo over the top of the custard. The pastry should be generously brushed with melted butter.
- With a very sharp knife, cut through the top layers of filo making either triangle, diamond or square shapes.
- Place the dish into the oven and cook for 30-35 minutes, or until golden brown.
- When ready, remove dish from oven and allow to cool slightly.
- Cut through the marked lines on top of the galaktoboureko.
- Pour over the hot syrup.
- Serve warm or at room temperature.