Galaktoboureko
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Galaktoboureko
Recipe By Phil Vakos
Ingredients
Custard
300 g semolina
2 ltr milk
½ heavy cream
zest from 1 orange
4 free range eggs
1 cup caster sugar
1 vanilla bean
50 g butter
Base
200 g unsalted butter
1 pack of fresh filo pastry
Syrup
2 cups caster sugar
1 orange
2 cups of water
1 cinnamon stick
2 cloves
Method
For the syrup, add all the ingredients into a small pot and bring to the boil for five minutes on a medium heat. Set aside until cool.
For the custard, add the milk and cream, butter, Vvanilla bean, semolina and orange zest into a medium pot slowly bring to the boil while continuously whisking until it starts to thicken. When the custard has thickened, add the sugar and the eggs one by one, whisking them in gently, allowing them to cool.
To assemble, melt the 200 g of butter. In a medium-size baking tray, brush the bottom with butter, adding layers of buttered filo pastry overlapping the sides, 8 sheets deep. Pour the custard in and fold the edges of the filo over-the-top. Cut the remaining sheets of filo to fit the top of the baking tray brushing each layer with butter and push the sides of the fill into the baking tray using the pastry brush. Score the top layer of the filo so it's easily cut and served once baked. Bake at 160 degrees for 60 to 75 minutes. As soon as the galaktoboureko is out of the oven, pour the cooled syrup over the top and let stand for 30 minutes before cutting a slice to enjoy.
