Greek · Dessert
Crispy Custard Pastry with Citrus Syrup
Galaktoboureko
Greek classic, silky semolina custard baked between buttered filo layers, drenched warm in lemon and orange blossom syrup.
$
25 minsPrep
45 minsCook
3 hrs 30 minsTotal
MediumLevel
Nutrition per serving
485Calories
8gProtein
22gFat
62gCarbs
38gSugar
1gFiber
145mgSodium
115mgChol
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Instructions
1
Prep
Combine 100g sugar and 80ml water in a saucepan. Heat milk in another pan. Whisk 2 eggs together in a bowl. Have 60g melted butter, 40g semolina, 60g caster sugar, 15g butter, 0.5 tsp vanilla, 0.5 tsp lemon zest, 6 filo sheets, and 0.5 tsp orange blossom water ready.
2
Simmer
Make syrup first—combine sugar and water, simmer over medium heat 8 minutes until slightly thickened. Off heat, stir in 1 tsp lemon juice and orange blossom water. Transfer to a bowl and chill until cold.
3
Build 1
Heat milk over medium heat 3 minutes until steaming. Whisk in semolina constantly, then 60g caster sugar. Cook 4–5 minutes whisking until heavy custard forms. Cool 5 minutes off heat.
4
Build 2
Slowly pour whisked eggs into warm custard, whisking constantly. Whisk in 15g butter, vanilla, and lemon zest until smooth. Set aside.
5
Bake
Preheat oven to 180°C. Brush a 15cm square tin with melted butter. Layer 4 filo sheets, buttering each. Pour warm custard in, smooth top. Layer 2 filo sheets on top, buttering each. Fold overhanging edges inward to seal. Brush generously with butter. Score top in 8-piece diamond pattern without cutting custard. Bake 40–45 minutes until deep golden and custard is set.
6
Glaze and plate
Remove from oven and immediately pour cold syrup slowly over hot pastry—it will hiss and absorb. Rest at room temperature 2 hours until syrup soaks through completely. Recut along scored lines and serve warm or at room temperature, 4 pieces per person.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 400ml (1 3/4 cup) whole milk
- 40g (1.4 oz) fine semolina
- 60g (2 oz) caster sugar
- 2 large eggs
- 15g (0.5 oz) unsalted butter
- 0.5 tsp vanilla extract
- 0.5 tsp lemon zest
- 6 sheets filo pastry
- 60g (2 oz) unsalted butter, melted
- 100g (3.5 oz) caster sugar
- 80ml (1/3 cup) water
- 1 tsp lemon juice
- 0.5 tsp orange blossom water