Greek Galaktoboureko

Ingredients

• For custard: 1 litre milk, 150g sugar, 100g fine semolina, 4 eggs, zest of 1 lemon, 2 tbsp butter, 1 tsp vanilla
• 1 packet filo pastry
• 200g butter, melted
• For syrup: 300g sugar, 250ml water, 1 lemon zest and juice, 1 tbsp honey

Instructions

1. Heat milk with sugar, whisk in semolina and cook stirring until thick; cool slightly.
2. Beat in the eggs, lemon zest, butter and vanilla.
3. Layer half the filo in a buttered tin, brushing each sheet.
4. Pour over the custard, then layer the remaining filo, brushing each.
5. Score the top.
6. Bake at 180C for 45 minutes until golden.
7. Simmer the syrup for 10 minutes; pour cool syrup over the hot pastry.
8. Rest 4 hours before slicing.

Serving suggestions

• Best at room temperature.

Storage & reheating

Keeps 3 days.

Nutrition

Nutrition information is not yet available for this recipe. Values vary with portion size and exact ingredients — we will add verified figures here soon.

Frequently asked questions