Galaktoboureko (Custard Filled Greek Pastry)

Galaktoboureko (Custard Filled Greek Pastry)



Prepare the custard

  1. Beat eggs until fluffy
  2. In a large pot, heat the milk and add the sugar while slowly stirring with a wooden spoon
  3. When the mixture begins to steam, add the orange zest and the sifted semolina
  4. Continue to mix until the mixture tickens and turns into a cream, always being careful that it does not stick to the pot
  5. As soon as it is thick enough you remove from the stove and as you stir, you slowly add the eggs
  6. When the eggs have been fully absorbed by the cream, you place it back on the stove for one last boil
  7. Remove cream and allow to cool off, while stiring it every few minutes

Prepare the Galaktoboureko

  1. Melt 100gr Horio soft unsalted cow butter and butter the pan
  2. Separate half of the phyllo dough layers and butter them, one by one, then layer on the bottom of the pan
  3. Pour the cream into the pan, even out with a knife and then layer the remaining phyllo dough layers after they have been buttered one by one
  4. Straighten out the layers around the pan and with a sharp knife cut the galaktoboureko into triangular pieces
  5. Melt the remaining butter until it is burnt and with a laddle pour in between the cut pieces
  6. Bake at 180 degrees for approximately 1 hour

Prepare the syrup

  1. In a pot pour water, sugar and allow them to boil for 1 hour
  2. Add the vanilla and keep syrup warm

As soon as you remove the galaktoboureko from the oven and while it is still hot, you pour the syrup over it. You let it rest for at least 20 minutes before serving.

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    1 packet of phyllo 400 gr Horio Soft with Cow Butter

    For the custard

    8 eggs 1 ½ lt fresh milk 2 cups of sugar 200 g. fine semolina 2 tbsp orange zest

    For the syrup

    2 ½ cups of sugar 2 ½ cups of water 1 tsp vanilla


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