Galaktoboureko: Greek semolina custard filo pie
Crisp buttered filo wrapped around orange-lemon semolina custard and soaked with cool citrus syrup.
Adapted for the home kitchen from documented Greek recipe references
Ingredients
Written for a 23 × 33 cm dish
Units
Temperature
Servings
- 1 L whole milk rounded
- 160 g fine semolina rounded
- 160 g sugar rounded
- 4 eggs rounded
- 2 g vanilla rounded
- 1 orange, zest rounded
- 450 g filo pastry rounded
- 220 g clarified butter rounded
- 350 g sugar, for syrup rounded
- 300 ml water, for syrup rounded
- 1 lemon, peel and 20 ml juice rounded
Dietary labels are a guide, not a guarantee. If you have an allergy, read the ingredients yourself.
Method
- Simmer the 350 g sugar, the water, the lemon peel, and 20 ml lemon juice for 5 minutes, then cool completely.
- Heat the milk with half the 160 g sugar. Whisk the eggs, the remaining sugar, the semolina, vanilla, and orange zest. Temper with hot milk, return to the pan, and whisk until thick. Cool 10 minutes.
- Heat the oven to 170°C. Layer half the filo in a buttered 23 x 33 cm tin, brushing every sheet and leaving overhang.
- Pour in warm custard, fold in edges, and add remaining buttered filo. Score only the top layers.
- Bake 50 to 55 minutes until deep gold. Pour cold syrup over the hot pie and rest at least 4 hours before cutting.
Notes
- The custard should be warm, not boiling, when assembled so it does not melt through the filo.
- Cold syrup meets hot pastry; using both hot makes the layers soggy.
- Keep the filo covered with a damp towel as you work; sheets left out go brittle within minutes.
Sources consulted
Good with
- Greek salad with sardines
- İmam bayıldı: Turkish stuffed aubergines
- Spanakopita: spinach, feta, dill, and leek pie
Sources consulted
From Christoph Mayer