Layers of flaky pastry and semolina custard soaked in lemon syrup makes this traditional Greek custard pie an irresistible treat. Serve galaktoboureko for afternoon tea or as dessert.
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Galaktoboureko – Greek custard pie
You'll just love this traditional Greek dessert.
- 45 mins cooking
- Serves 8
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Ingredients
Filling
- 2 tablespoon custard powder
- 1/2 cup semolina
- 3 tablespoon sugar
- 2 cup milk
- 1 vanilla pod or 1 teaspoon vanilla essence
Galaktoboureko – greek custard pies
- 16 sheets or filo pastry
- olive oil spray
Sugar syrup
- 2 cup caster sugar
- 2 cup water
- 1 lemon, zest and juice of
Method
Galaktoboureko – greek custard pies
- 1Place custard powder, semolina and sugar in a medium sized saucepan. Gradually add enough milk to make a paste. Place over medium heat and whisk in remaining milk. Split the vanilla pod and scrape in the seeds, reserving the pod. Bring to the boil and cook until mixture thickens. If lumps appear just give the mixture a good whisk.
- 2Preheat oven to 160°C.
- 3Cut pastry sheets to the same size as dish; discard excess pastry. Brush 1 sheet of pastry with some of the butter; top with 7 more pastry sheets, brushing each with butter. Place in base of dish; spread custard into dish. Repeat with remaining pastry and butter; place on top of custard.
- 4Place in an oven. Bake for 55 minutes, or until pastry is golden and custard is set.
- 5Meanwhile, to make sugar syrup place sugar and water in a medium sized pan. Cook over low heat until sugar dissolves. Add the lemon zest and juice, plus the reserved vanilla pod. Simmer for 5 minutes or until mixture is thick.
- 6Pour hot syrup over hot galaktoboureko; cool. Serve in slices, dusted with combined sifted icing sugar and cinnamon. Serve hot or cold. Alternatively you can serve the syrup separately.
