Maella

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No 22 of my top 30 recipes from EAT LIKE A GREEK

Yield16 servings
Cook time45 minutes

Ingredients

For the syrup

For the custard

For the filo pastry

Directions

  1. 1

    Preheat oven to 170°C fan. Heat milk, butter, and vanilla in a saucepan over medium heat, stirring regularly.

  2. 2

    Stir in semolina for 2 minutes. Remove from heat.

  3. 3

    Whisk sugar and eggs until frothy. Incorporate with semolina and stir on low heat until texture thickens.

  4. 4

    Add 5 layers of filo pastry to a pre-greased dish, brushing melted butter on top of each layer.

  5. 5

    Add custard filling and smooth over. Top with another 5 layers of filo pastry, repeating the process.

  6. 6

    Bake for 40-45 minutes until golden. Prepare syrup by adding water, sugar, and cinnamon stick to a saucepan and placing over medium heat.

  7. 7

    Bring syrup to a boil and set aside. Remove cinnamon stick.

  8. 8

    Once Galatoboureko is ready, slice it in the tray and carefully pour over the cooled syrup.

  9. 9

    Leave to cool for at least an hour before serving, and once completely chilled, store in the fridge for up to five days.