Galaktoboureko
Cook with Maria @my_food4thought and Chasseur! A true showstopper of Greek desserts, Galaktoboureko is a celebration of rich, creamy custard wrapped in layers of buttery filo pastry and drenched in fragrant lemon syrup. It’s indulgent, nostalgic, and irresistibly comforting - the kind of dessert that brings everyone back for seconds. Whether served warm straight from the oven or chilled the next day, this dessert promises to fill your kitchen with the aroma of butter, citrus, and love. Recipe and content by Maria @my_food4thought.
Ingredients 12
Syrup
3 cups sugar
3 cups water
1 slice lemon peel, large
cinnamon stick, optional
Custard
1 lemon rind
1 tbsp vanilla extract
100 g unsalted butter
1500 ml milk
1 1⁄2 cups sugar
5 eggs
1 1⁄2 cups coarse semolina, australian
Pinch salt
Pastry
1 packet filo pastry
200 g unsalted butter
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Method 11
Preheat your oven to 180°C.
Add the , , , and cinnamon stick to a saucepan and simmer until slightly thickened. Once thickened, remove from the heat and leave to cool.
In another saucepan, add the and , whisking until combined.
Whisk in the and , and cook over low heat, whisking constantly until thickened.
Once thickened, add the , , , and a pinch of salt. Stir to combine, then remove from the heat.
Prepare your roasting tray by brushing the bottom with some of the melted .
Next, add half the to the base of your tray, brushing every second sheet with melted butter.
Pour the over the and smooth the surface. Top with the remaining filo pastry, brushing every second sheet with melted . Cut into diamond shapes and brush the top with more melted butter for a crispy golden finish.
Place the tray in the oven and bake for about 50 minutes, or until golden brown.
Once the tray is out of the oven, immediately pour the cooled evenly over the hot . For best results, do this as soon as the filo pastry comes out of the oven.
Enjoy warm, or cold the next day!
Chasseur Australia's tips
- Serve Galaktoboureko warm for comforting softness or chilled the next day for a firmer custard experience.
- Drenching the dessert with cooled syrup immediately after baking ensures crisp pastry and perfect absorption.
- You can add optional cloves with the cinnamon stick for spiced fragrance in the syrup.
- Leftovers can be stored in the refrigerator, covered, and enjoyed for several days.
- Ensure to butter every second layer of filo to create those flaky, golden layers.
