traditional Greek custard baked in filo pastry
2 litres milk
1 cup caster sugar
1 tbsp vanilla sugar
1 cup fine semolina
16 sheets filo pastry
melted unsalted butter for setting up tray
3 cups sugar
3 cups water
1 tsp vanilla sugar/essence
Juice of 1 lemon
Combine all syrup ingredients in saucepan and simmer for 15 minutes.
Remove from heat and set aside.
Preheat the oven to 175°C
Add milk into saucepan and heat until warm. (reserve 1 cup to add to semolina mix)
Place sugar, vanilla sugar, semolina, eggs and remaining milk in a mixing bowl and whisk to combine.
Once milk has warmed up, add semolina mixture to it and keep stirring. Mixture will thicken and come to a boil.
Remove mixture from heat and set aside to cool slightly. (If doing rolled method)
Butter a deep baking tray and layer with filo sheets, brushing each layer with melted butter in preparation to add the custard.
Pour custard into tray and spread evenly, then fold in edges of filo and brush with butter.
Top with remaining sheets 2 sheets of filo, again brushing with butter in between each sheet and on top layer of filo.
Score your galaktoboureko before placing it in the oven to cook.
Bake in oven for approximately 1 hour or until golden brown.
Remove from oven
Pour warm syrup over your Galaktobouriko and allow to cool a little before cutting to serve. (cutting while still hot can get very messy)