Greeks love their sweet desserts and Galaktoboureko is right up there amongst the favourites next to Baklava. It is a semolina based custard cake layered in filo pastry and coated with a sweet syrup.
Is your mouth watering yet?
My father LOVES this dessert and my mother (Suzi B) has developed her own take on the original recipe.
To make Suzi B’s version of Galaktoboureko you will need:
1 mug semolina
1 mug caster sugar
5 large eggs, lightly beaten
1 litre (4 mugs) full cream milk
1 packet (12 sheets) filo pastry
1 packet unsalted butter
1 teaspoon vanilla essence
For the syrup:
1 medium lemon
1 3/4 mugs caster sugar
1 mug water
What to do:
- Bring milk to the boil in a pan and add the beaten eggs, vanilla essence, sugar and semolina.
- Stir over heat until mixture begins to thicken.
- Lightly grease a 22cm x 30cm ovenproof dish and place a layer of filo pastry in the dish, brushing it with butter and letting the edges overhang the sides. Repeat with 5 more pastry sheets and butter.
- Pour the custard mixture evenly into the pastry case. Layer the remaining sheets of pastry with butter, place on top of the custard, trim the overlapping edges of pastry, and fold ends inside the dish to enclose filling.
- Brush the top layer of pastry with the remaining butter. Using a sharp knife, score the pastry diagonally, cutting through only 1 layer of pastry.
- Bake in the oven for about 45 minutes until brown.
- Syrup: Using a vegetable peeler, peel rind thinly from half the lemon. Combine sugar and water in pan, stir over heat without boiling, until sugar is dissolved. Add rind and simmer, uncovered, without stirring for 2 minutes. Cool, discard the rind.
- When the custard is set, pour the cold syrup evenly over the pastry and leave to set.
So there you have it! This dish will serve 8-10 people.
Note: Galaktoboureko is best served cold, and tastes best a day later after fully setting. Keep in fridge.