About this recipe:This is a recipe that my mum got from a colleague and would make regularly when I was young. Galaktoboureko is a traditional Greek dessert made with a custard in a crispy filo pastry shell. After all these years it is still a family favourite. I hope that everyone enjoys it as much as we do.
1.4L full fat milk
3 1/2 tablespoons cornflour
200g caster sugar
1/4 teaspoon salt
100g caster sugar
1 tsp vanilla extract
175g butter, melted
12 sheets filo pastry
200g caster sugar
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Method Prep:1hr › Cook:45min › Ready in:1hr45min
Pour milk into a large saucepan, and bring to the boil over medium heat. In a medium bowl, whisk together the semolina, cornflour, 200g sugar and salt so there are no cornflour clumps. When milk comes to the boil, gradually add the semolina mixture, stirring constantly with a wooden spoon. Cook, stirring constantly until the mixture thickens and comes to a full boil. Remove from heat, and set aside. Keep warm.
In a large bowl, beat eggs with an electric mixer at high speed. Add 100g of sugar, and whip until thick and pale, about 10 minutes. Stir in vanilla.
Fold the whipped eggs into the hot semolina mixture. Partially cover the pan, and set aside to cool.
Preheat the oven to 180 C / Gas 4.
Butter a 22x33cm baking dish, and layer 7 sheets of filo into the dish, brushing each one with butter as you lay it in. Pour the custard into the dish over the filo, and cover with the remaining 5 sheets of filo, brushing each sheet with butter as you lay it down.
Bake for 40 to 45 minutes in the preheated oven, until the top is crisp and the custard filling has set.
In a small saucepan, stir together the remaining sugar and water. Bring to the boil. When the Galaktoboureko comes out of the oven, spoon the hot sugar syrup over the top, particularly the edges. Cool completely before cutting and serving. Store in the refrigerator.
Made this last night and it was lovely, thought i'd miss read the recipe as seemed to have loads of custard filling, but it fitted in the tin nicely. I used puff pastry instead of filo rolled quite thin it was like an enormous vanilla slice! Will be making this again. - 02 Aug 2015