Galatoboureko - Sweet Custard Baked Filo
Let me introduce you to Galatoboureko, a heavenly Greek dessert made with layers of flaky filo pastry, creamy custard, and luscious syrup. This indulgent treat is guaranteed to become your new favourite dessert!
Ingredients
500ml whole milk
50g butter
1 tbsp vanilla
120g semolina
2 eggs
150g caster sugar
10 sheets of filo pastry
60-70g butter, melted
For the syrup:
1 cup sugar
1/2 cup water
1 cinnamon stick
1 hour 45 minutes to prepare and bake | Yields 16 squares
Method
Preheat the oven to 170 degrees Celsius fan. Add the whole milk, butter and vanilla in a saucepan and heat over a medium heat. Stir regularly and once the butter has melted, stir through the semolina for 2 minutes. Remove off the heat.
In a separate bowl, whisk the sugar and eggs until frothy. Incorporate this with the semolina and stir on a low heat until the texture thickens.
In a pre-greased dish (I used a square one), add 5 layers of filo pastry, making sure to brush melted butter on top of each one.
Add the custard filling and smooth over until even. Then top with another 5 layers of filo pasty, repeating as before by brushing melted butter on top of each layer.
Bake for 40-45 minutes until golden. Meanwhile, prepare the syrup by adding the water, sugar and cinnamon stick in a saucepan and placing it over a medium heat. Bring to a boil and then set aside. Remove the cinnamon stick.
Once the Galatoboureko is ready, slice it in the tray and carefully pour over the syrup. Serve immediately or leave to cool, and once completely chilled store in the fridge for up to five days.
