Galaktoboureko

Galaktoboureko

By
From
The Islands of Greece
Makes
12 generous pieces
Photographer
Steven Joyce

I learned to make this one scorching afternoon on the bougainvillea-draped terrace of a hotel called the Lindian Village on Rhodes. The pastry chef had offered to teach us a few local dishes, and this beautiful, orange-scented custard dessert was one of them. He also let us in on his secret baking ingredient: love. ‘With love, everything becomes tasty and beautiful,’ he said.

Galaktoboureko

Ingredients

Quantity Ingredient
1 litre milk
60g semolina
125g caster sugar
5 eggs
1/2 orange, finely grated zest
1 teaspoon vanilla extract or vanilla bean paste
70g unsalted butter, melted, plus more for the dish
250g filo pastry

Syrup

Quantity Ingredient
100g caster sugar
2 cloves
1/2 orange, finely grated zest
1 orange, juiced
1/2 unwaxed lemon, finely grated zest

Method

  1. Start with the galaktoboureko. Heat 750 ml of the milk and add the semolina and sugar. Stir often and bring slowly to the boil, then reduce the heat and simmer for 10 minutes. Meanwhile, whisk the remaining cold milk with the eggs until well combined. Slowly add a ladleful of the hot semolina mixture to the egg mixture and whisk thoroughly. (This is to help the temper the eggs to the heat so they won’t cook and curdle.) Slowly and steadily, whisking continuously, pour the cold egg and milk mixture into the hot milk and semolina mixture. Cook gently, stirring all the time, until the custard begins to thicken. Remove from the heat. Add the orange zest and vanilla extract or paste and leave to cool.
  2. Preheat the oven to 180ºC. Butter a deep 20 cm square or rectangular baking dish. Lay a sheet of pastry so that half of it sits snugly in the dish and the other half hangs over the end, and brush with melted butter. Do the same at the opposite end of the dish, then at both the other sides, brushing each layer with butter. Cut 2 sheets of pastry in half and arrange so they cover the base and reach up the sides, covering the joins in each corner, and brush them with butter. Pour the cooled custard carefully into the dish.
  3. Starting with the last piece of pastry you laid down, gently lift the overhanging half up and lie it over the custard, as flat as possible. Brush it with butter. Then pull over the next piece and continue, buttering each layer as you fold. Finally cut 2 pieces of pastry to fit inside the top of the dish. Lay them on top of the other pastry layers and butter each one.
  4. Very gently score portion marks on top of the prepared dish, so it’s easier to cut up later. (If you have time, it’s easier to do this if you pop the dish into the freezer for 15 minutes.)
  5. Bake for 50 minutes, or until the top is golden brown and crispy. Allow to cool.
  6. Make the syrup: place the sugar, cloves, orange and lemon zests and orange juice in a pan, pour in 100 ml of water and bring to a boil. Stir to ensure the sugar has dissolved, reduce the heat and simmer for 15 minutes. Strain the syrup.
  7. Once the galaktoboureko has cooled, pour the hot syrup over the dish; you may not need all of it, so pour slowly. Leave to stand for 30 minutes before serving. The syrup will soak into the lower layers of the pudding which will be deliciously sweet, while the top will be crisp and crunchy, with the wobbly, orange- scented custard in between.
Tags:
The Islands of Greece
Rebecca
Seal
Greek
Greece
Europe
European
Mediterranean
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