Galaktoboureko

Galaktoboureko (Greek Semolina Custard Filo Pie)

A classic Greek dessert of silky semolina custard sandwiched between layers of crisp, buttered filo and soaked in a lemon-scented sugar syrup. Best served slightly warm so the syrup stays fluid against the crackling top.

Prep

25 min

Cook

55 min

Total

80 min

Serves

8 to 10

Difficulty

Medium

Recipe ingredients

• •1 l (4¼ cups) whole milk, full-fat
• •1 strip lemon peel, wide strip, yellow part only
• •1 pinch salt
• •160 g (1 cup) fine semolina, not coarse polenta-style
• •200 g (1 cup) caster sugar, for the custard
• •3 large eggs, plus 1 yolk
• •1 tsp vanilla extract
• •60 g (¼ cup) unsalted butter, melted, for brushing
• •10 sheets filo pastry, approx 30x40 cm, thawed if frozen
• •300 g (1½ cups) granulated sugar, for the syrup
• •250 ml (1 cup) water, for the syrup
• •1 strip lemon peel, for the syrup
• •1 tbsp lemon juice, freshly squeezed
• •1 small stick cinnamon stick, optional, for the syrup

Steps

1. 1 Make the syrup first so it is cold when the pie comes out of the oven. Combine the granulated sugar, water, lemon peel, cinnamon stick (if using) and lemon juice in a saucepan. Bring to a boil, then simmer 8 to 10 minutes until slightly thickened. Remove the peel and cinnamon stick and chill the syrup completely in the fridge.
2. 2 Warm the milk in a heavy saucepan with the lemon peel and salt until it just begins to steam. Remove the peel.
3. 3 In a bowl, whisk the eggs, extra yolk, caster sugar and vanilla until just combined; do not beat in air.
4. 4 Whisk the semolina into the egg mixture a little at a time to make a smooth, lump-free slurry.
5. 5 Pour the semolina mixture into the warm milk in a thin, steady stream, whisking constantly over medium-low heat. Cook, whisking constantly, for 6 to 8 minutes until the custard is very thick, glossy and holds its shape when you drag a spoon across the bottom. The grains should be tender but not gritty.
6. 6 Take off the heat and let the custard cool for 5 minutes, stirring occasionally so a skin does not form.
7. 7 Heat the oven to 180°C (350°F). Brush a 30x35 cm (about 13x9 inch) baking dish thoroughly with melted butter.
8. 8 Lay 5 sheets of filo in the dish, brushing each sheet generously with melted butter before adding the next (do not butter the top one yet). Let the edges drape over the sides of the dish.
9. 9 Spread the warm semolina custard evenly over the filo and smooth the top.
10. 10 Fold the overhanging filo over the custard, then top with the remaining 5 sheets, brushing each sheet with melted butter and tucking in the edges neatly. Score the top gently through the upper layers only (not all the way through to the custard) into diamonds or rectangles.
11. 11 Bake on the middle rack for 40 to 45 minutes, until the top is deep golden brown and crisp. Internal temperature of the custard should reach about 78°C (172°F).
12. 12 Immediately spoon the cold syrup evenly over the hot pie, starting at the edges and working in so it absorbs rather than pools. Use about 200 to 250 ml of syrup; reserve the rest for serving.
13. 13 Let the galaktoboureko rest for at least 1 hour at room temperature so the syrup soaks in. Eat slightly warm or at room temperature. Eggs are fully cooked once the custard reaches 78°C / 172°F internally during baking.