Mary Politis’ Galaktoboureko

Name: Galaktoboureko
Prep time: 30 min
Cook time: 30 min
Total time: 1 h 10 min
Cuisine: Greek
Ingredients: 1.5 cups sugar; 3 cups water; 2 tbsp honey; 1 cinnamon stick; 6-8 whole cloves; 3 ribbons of lemon rind; Pinch of salt; 120 g unsalted butter; 160 g fine semolina; 100 g sugar; 1 ribbon of lemon rind; 1 L full cream milk; 1 egg; 375 g fillo pastry; 150 g melted butter for brushing pastry

Mary Politisʼ Galaktoboureko recipe tastes incredible. See ingredients & method below.

This classic Greek dessert needs no introduction.

It’s the perfect combination of crunchy golden baked fillo pastry and soft, creamy custard bathed in a citrus infused syrup.... More

prep

cook

yield

difficulty

Pairs with

Late-harvest Riesling

Sauternes

Ingredients

Syrup

1.5 cups sugar
3 cups water
2 tbsp honey
1 cinnamon stick
6-8 whole cloves
3 ribbons of lemon rind
Pinch of salt

Custard

120 g unsalted butter
160 g fine semolina
100 g sugar
1 ribbon of lemon rind
1 L full cream milk
1 egg

Pastry

375 g fillo pastry
150 g melted butter for brushing pastry

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Method

Syrup

Start the syrup by adding all ingredients to a small pot.
Stir to combine once and then leave it to boil and reduce to a syrup for approximately 20-25 minutes or until it thickens slightly.
Set aside and allow the syrup to cool completely.

Custard

Over medium high heat add butter to a saucepan and allow it to melt.
Add the semolina, sugar, and lemon rind.
Combine ingredients then add half the milk whisking continuously.
Add the remainder of the milk and continue to mix.
Once the custard has thickened add the whole egg and whisk it into the custard very well.
Remove the lemon rind and set aside.

Prepare The Tray

Preheat your oven to 170°C fan-forced (190°C conventional.
Start lining your 9-inch tray with 10-12 layers of filo pastry buttering each layer before placing down the next.
Allow the fillo sheets to hang over the tin so you can fold them over the custard.
Pour the custard into the fillo-lined tray and fold the overhanging sheets over the top of the custard.
Brush over more butter and add the remainder of the fillo on top, buttering each layer and tucking in excess fillo into the sides of the tray.
After one final brush of butter, use a sharp knife to gently cut out the slices into the fillo (this will make it easier to cut after it’s been baked).
Transfer the galaktaboureko to the oven and allow it to bake for approximately 30 – 40 minutes and until golden.
Remove from the oven and immediately pour the cool syrup evenly over the hot pastry so it sizzles.
Allow the galaktoboureko to slightly cool before serving.

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Thank you. Your feedback has been sent successfully.

Have you tried this recipe?
We’d love to hear what you think

Mary Politis’ Galaktoboureko

Mary Politisʼ Galaktoboureko recipe tastes incredible. See ingredients & method below.

This classic Greek dessert needs no introduction.

It’s the perfect combination of crunchy golden baked fillo pastry and soft, creamy custard bathed in a citrus infused syrup.... More

prep

cook

yield

difficulty

Pairs with

Late-harvest Riesling

Sauternes

Ingredients

Syrup

1.5 cups sugar
3 cups water
2 tbsp honey
1 cinnamon stick
6-8 whole cloves
3 ribbons of lemon rind
Pinch of salt

Custard

120 g unsalted butter
160 g fine semolina
100 g sugar
1 ribbon of lemon rind
1 L full cream milk
1 egg

Pastry

375 g fillo pastry
150 g melted butter for brushing pastry

Method

Syrup

Start the syrup by adding all ingredients to a small pot.
Stir to combine once and then leave it to boil and reduce to a syrup for approximately 20-25 minutes or until it thickens slightly.
Set aside and allow the syrup to cool completely.

Custard

Over medium high heat add butter to a saucepan and allow it to melt.
Add the semolina, sugar, and lemon rind.
Combine ingredients then add half the milk whisking continuously.
Add the remainder of the milk and continue to mix.
Once the custard has thickened add the whole egg and whisk it into the custard very well.
Remove the lemon rind and set aside.

Prepare The Tray

Preheat your oven to 170°C fan-forced (190°C conventional.
Start lining your 9-inch tray with 10-12 layers of filo pastry buttering each layer before placing down the next.
Allow the fillo sheets to hang over the tin so you can fold them over the custard.
Pour the custard into the fillo-lined tray and fold the overhanging sheets over the top of the custard.
Brush over more butter and add the remainder of the fillo on top, buttering each layer and tucking in excess fillo into the sides of the tray.
After one final brush of butter, use a sharp knife to gently cut out the slices into the fillo (this will make it easier to cut after it’s been baked).
Transfer the galaktaboureko to the oven and allow it to bake for approximately 30 – 40 minutes and until golden.
Remove from the oven and immediately pour the cool syrup evenly over the hot pastry so it sizzles.
Allow the galaktoboureko to slightly cool before serving.