Greek Galaktoboureko Squares

Ingredients

• For custard: 1 litre milk, 150g semolina, 150g sugar, 4 eggs, 50g butter, 1 tsp vanilla, zest of 1 lemon
• 1 pack filo pastry
• 150g butter, melted
• For syrup: 300g sugar, 250ml water, juice of 1/2 lemon, 1 tsp vanilla

Instructions

1. Heat milk with sugar; whisk in semolina; cook 5 min until thick.
2. Off the heat, whisk in butter, then eggs one at a time, vanilla and lemon zest.
3. Brush a tin with butter; layer 8 buttered filo sheets.
4. Pour custard in; smooth.
5. Top with 8 more buttered filo sheets.
6. Score into squares before baking.
7. Bake at 180C for 45 min until deep golden.
8. Meanwhile, simmer syrup ingredients 10 min.
9. Pour cool syrup over hot pastry (or hot syrup on cool — never same temperature).
10. Rest 4 hours before cutting.

Serving suggestions

• Serve 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