Galaktoboureko

Method

Tap a step to highlight it, or turn on Cook Mode for large type and step-by-step focus.

1. Make the syrup first: boil the sugar, water, lemon peel and cinnamon for 8 minutes, then stir in the lemon juice and chill completely. It must be cold.

   Mark done Start 8 min timer

2. For the custard, bring the milk to a simmer with the lemon zest.

   Mark done

3. Rain in the semolina while whisking constantly and cook 6 to 8 minutes until very thick.

   Mark done Start 6 min timer

4. Whisk the eggs and sugar together, then temper with a ladleful of hot semolina before whisking the lot back into the pan.

   Mark done

5. Cook 3 minutes more over low heat, then beat in the butter, vanilla and salt. Cover the surface with cling film and cool 20 minutes.

   Mark done

6. Heat the oven to 175°C / 345°F. Brush a 30 x 22 cm dish with butter and lay in 6 sheets of filo, brushing each with butter and letting them overhang.

   Mark done

7. Pour in the custard and level it. Fold the overhanging filo over the top.

   Mark done

8. Layer the remaining 6 sheets on top, buttering each, and tuck the edges down the sides.

   Mark done

9. Score the top layers into diamonds with a sharp knife, cutting only through the pastry, and bake 55 to 65 minutes until deep golden and puffed.

   Mark done Start 55 min timer

10. The instant it leaves the oven, pour the cold syrup evenly over the whole surface. Cool at least 4 hours before cutting through the score lines.

    Mark done

Chef’s Tips

• Hot pie, cold syrup. Getting this the wrong way round is the classic failure.
• Score before baking, not after. Cutting baked filo shatters it.
• Keep the unused filo under a damp cloth. It dries to dust within minutes.

Pairing Suggestions

• Strong Greek coffee
• A glass of Mavrodaphne or Vinsanto
• Nothing else — it is very rich

Storage & Reheating

Keeps 3 days at room temperature, loosely covered. Refrigeration softens the filo. Not suitable for freezing.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.