Galaktoboureko (Greek Semolina Custard Pastry)
Photo: Badseed, CC BY 3.0
Galaktoboureko is a traditional Greek pastry of crisp buttered phyllo wrapped around a set semolina custard. The filling is scented with vanilla beans and a little lemon, and it is cooked on the stove until thick before it ever meets the pastry. A cool sugar syrup brushed over the baked top adds sweetness without softening the layers too much. One tip worth keeping: add the lemon juice to the syrup only after it has cooled.
Instructions
Combine the first measure of sugar, the eggs and the semolina in a saucepan. Mix in the milk and vanilla beans, then stir in the juice of half a lemon. Add the pinch of salt.
Bring the mixture to a boil, stirring with a fork the whole time. Once it boils, lower the heat and keep stirring for another 10 minutes, then take the pan off the heat and let the custard cool.
Brush melted butter over each sheet of phyllo. Butter a baking pan and lay half of the sheets in it one at a time.
Pour the cooled custard over the phyllo base. Cover it with the remaining buttered sheets, then sprinkle the top with a little water.
Bake at 180°C (356°F, Gas mark 4) for 1 hour, then let the pastry cool.
For the syrup, put the water and the second measure of sugar in a saucepan. Bring to a boil and simmer for about 10 minutes, then let it cool completely.
Stir the 2 tablespoons of lemon juice into the cooled syrup, which keeps its vitamin C intact. Brush the syrup over the finished pastry and serve.
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