Galaktoboureko: Greek semolina custard filo pie

Method

1. Simmer the 350 g sugar, the water, the lemon peel, and 20 ml lemon juice for 5 minutes, then cool completely.
2. 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.
3. Heat the oven to 170°C. Layer half the filo in a buttered 23 x 33 cm tin, brushing every sheet and leaving overhang.
4. Pour in warm custard, fold in edges, and add remaining buttered filo. Score only the top layers.
5. 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

• akispetretzikis.com