Galaktoboureko
Galaktoboureko, from above
Non vegEggGreece

Galaktoboureko

Semolina custard baked in crisp filo and soaked in lemon syrup. Custard pie, Greek style.

100 minTime
9 gProtein each
mildSpice
Milk pastry1 chapter · 1 min read

Make it your way

Grandma's waySemolina custard in buttered filo, soaked in lemon syrup.
The original
477kcalsame
9 gproteinsame
1 gfibresame
100minutessame

Galaktoboureko.

Per serving, worked out from the ingredient table.

Ingredients

12 servings
Milk4 cups
Rava (semolina)¾ cup fine semolina
Sugar200 g for custard, 300 g for syrup
Egg5
Butter150 g, divided, melted
Vanilla essence (vanilla flavouring, imitation vanilla extract)1 tsp
Filo pastry (phyllo dough)1 packet
Water1 cup, for syrup
Lemona strip of peel

Method

5 steps
  1. 1Make syrup: boil sugar, water and lemon peel 5 minutes. Cool completely.
  2. 2Heat the milk, whisk in semolina and 200 g sugar and cook until thick. Off the heat, beat in eggs, 40 g butter and vanilla.
  3. 3Brush a tray with butter and layer half the filo, brushing each sheet. Pour in the custard.
  4. 4Top with the remaining filo, buttering each sheet, and score the top.
  5. 5Bake at 180 C until golden. Pour over the cold syrup as it comes out and cool before cutting.
Serve it like this

Cut into diamonds or squares and serve at room temperature on small plates, with Greek coffee.

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Make it a meal

What goes with Galaktoboureko: a bread or rice, a side, something to drink and something sweet.

A little snack Fruit chaat10 min
A little snack Keftedes45 min
To drink Espresso martini6 min
To drink Greek frappé4 min
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