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Galaktoboureko recipe
- Cuisine: Greek
Ingredients
For the syrup
600ml water
750g sugar
1 lemon, juiced and zested
For the custard
6 small eggs
250g sugar
250g fine semolina or rice flour
1 litre full cream milk
1tbspn lemon juice
2tbspn unsalted butter
400g filo pastry (ready-made is fine)
250g unsalted butter, melted
Preparation
For the syrup
Bring the water, sugar, lemon juice and zest gently to a boil. Stir with a wooden spoon to dissolve the sugar.
Simmer for 15 minutes. Leave to cool.
For the custard
Beat eggs and sugar together until thick.
Stir in lemon juice, semolina and milk. Cook slowly in a heavy saucepan, stirring constantly.
When mixture is thick, remove from heat and add 2 tablespoons butter.
Oil a medium sized rectangular baking dish and layer half the sheets of pastry in it one by one, brushing each with melted butter. Make sure the pastry covers the sides of the dish.
Pour on the custard, then layer over and butter the other half of the filo.
Mark slices in squares of 5 cm by cutting through the top layer of pastry. Sprinkle with water and bake in a 180degree oven for 45 minutes.
When custard is cool, pour syrup over and cut into slices.
* Alternatively, you can make individual filo parcels using the same method. Simply butter several layers of filo pastry and wrap around the custard, forming small rolls. Bake and cover with syrup as above.
If you enjoyed this Galaktoboureko recipe then browse more Greek recipes, dessert recipes and our most popular hainanese chicken rice recipe.
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