This is a typical Greek sweet with heavy Ottoman influences. It’s delicious but incredibly rich! It’s a semolina custard filled filo pastry pie and the recipe here has been passed down from mother to daughter and I was fortunate to see the whole process cooked by a wonderful Greek lady.
Finely grated rind of 1 lemon
450g fine/thin filo pastry
Juice and rind of 1 lemon
- Melt the butter and heat the milk until it begins to steam (don’t boil).
- Mix semolina, eggs, sugar and lemon rind and beat until it changes to a light colour.
- Add the milk to the creamed mixture, mix and then put back into the pan and cook until the custard becomes thick, stirring constantly. Add 3 tablespoons of butter and take off the heat.Coat the baking tray with melted butter, place a layer of filo in the tray and coat with butter. Repeat 3 more times, coating each layer with butter so there are 4 layers.
- Pour the semolina custard into the tray and fold in the sides of the pastry, using butter to close the edges. Then place 4 more sheets of filo on top, again coating each with butter.
- Make incisions in the pastry using a sharp knife, just deep enough to cut the pastry.
- Cook in the oven for approximately 1 hour, or until the top has turned a crisp light brown, in a preheated oven at 180.
- While the pastry is cooking make the syrup. Place all the ingredients in a pan and cook until it becomes thick. Remove from the heat and allow to cool.
- When the pastry is cooked, pour the cooled syrup over (It’s important to pour cold syrup onto hot pastry). Leave to cool.
- If you can wait, Galaktobureko is best eaten a day after, or when it’s cooled down, but it is still delicious when warm.