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Galaktoboureko (γαλακτομπούρεκο) is Greece’s famous custard pie made from semolina, layered in crispy pastry, then drenched 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
- One cinnamon stick
- Two tablespoons of fresh lemon juice
- 75g of honey
For custard filling
- Six eggs, beaten
- 1 1/2 litres of milk
- 1 3/4 cups of sugar
- 1 cup of semolina
- One tablespoon of vanilla essence
- One tablespoon of orange rind
- One 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 it from the heat. Stir it and leave it 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 the mixture thickens. Remove from heat and allow to cool slightly.
- Preheat oven to 160°C.
- Roll out pastry. Place nine 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 the dish and spread evenly.
- Place the remainder of the 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 the dish from the oven and allow it to cool slightly.
- Cut through the marked lines on top of the galaktoboureko.
- Pour over the hot syrup.
- Serve warm or at room temperature.