Galaktoboureko: Semolina Custard Filo Pie with Lemon Syrup
A golden filo pie hiding a thick semolina custard, soaked in a fragrant lemon syrup while still hot from the oven.
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Method
- 1
Simmer. Bring 1000 ml whole milk to the boil in a heavy saucepan.
- 2
Whisk. Lower the heat right down and rain in 100 g fine semolina, whisking constantly, then stir in 180 g caster sugar and simmer 5-6 min.
- 3
Enrich. Off the heat, beat in 120 g diced butter, then 4 eggs one at a time and 1 tsp vanilla, until the custard is thick, pourable and reaches 71 °C.
- 4
Line. Heat the oven to 190 °C, butter a 25 cm tin and lay in 8 sheets of the 450 g filo, brushing each with 140 g melted ghee and letting the ends hang over the sides.
- 5
Fill. Pour the custard into the filo case.
- 6
Top. Cut the remaining filo to size, brush each sheet with ghee, stack on top, then brush and roll in the overhanging edges to seal.
- 7
Bake. Score the top in diamonds, sprinkle with a little water and bake about 1 h until light golden and set.
- 8
Syrup. Meanwhile simmer 600 ml water with 400 g sugar and half a lemon for about 1 h, then squeeze in the juice and discard the peel.
- 9
Finish. Pour the hot syrup over the pie as it comes out of the oven, keeping hands well clear as it bubbles up, then cool before cutting along the scored lines.
Storage
Keep covered at room temperature or in the fridge for up to 3 days, and serve at room temperature or gently warmed.
Equipment
- heavy saucepan
- whisk
- deep 25 cm round or square baking tin
- pastry brush
- sharp knife
- second saucepan for the syrup
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 387 kcal |
| Protein | 5.8 g |
| Carbohydrate | 52.3 g |
| of which sugars | 35.2 g |
| of which free sugars | 32.2 g |
| Fat | 17.6 g |
| of which saturates | 10 g |
| Fibre | 0.7 g |
| Salt | 0.41 g |
Protein per 100 kcal
1.5 g High Protein needs ≥ 10 g
Calculated from USDA FoodData Central ingredient values
