No 22 of my top 30 recipes from EAT LIKE A GREEK
Ingredients
For the syrup
For the custard
For the filo pastry
Directions
- 1
Preheat oven to 170°C fan. Heat milk, butter, and vanilla in a saucepan over medium heat, stirring regularly.
- 2
Stir in semolina for 2 minutes. Remove from heat.
- 3
Whisk sugar and eggs until frothy. Incorporate with semolina and stir on low heat until texture thickens.
- 4
Add 5 layers of filo pastry to a pre-greased dish, brushing melted butter on top of each layer.
- 5
Add custard filling and smooth over. Top with another 5 layers of filo pastry, repeating the process.
- 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
Bring syrup to a boil and set aside. Remove cinnamon stick.
- 8
Once Galatoboureko is ready, slice it in the tray and carefully pour over the cooled syrup.
- 9
Leave to cool for at least an hour before serving, and once completely chilled, store in the fridge for up to five days.