Cook Time 1 hour 30 minutes

Servings 8-12


1 packet Antoniou fillo pastry

250g butter, clarified


3L milk

2 cups castor sugar

9 egg yolks

1 tsp vanilla paste

½ tsp salt

120g melted butter

2 cups fine semolina


½ tsp lemon juice

1 tsp vanilla

2 cups water

2 ½ cups sugar


To make the syrup, add the sugar to the water and bring to a boil until the sugar is dissolved. Take off the heat and add vanilla and lemon juice, and mix all together. Set aside and allow to cool. 

Preheat the oven to 160 degrees. Pour milk into a large pot.

Separate the eggs and save the whites in the freezer. Yolks and sugar to be whisked in a bowl until creamy, add vanilla.

Mix all dry ingredients.

Heat milk until warm. Add a ladle of milk to the egg mixture while still whisking. Pour the egg mixture into the pot of milk stirring continuously. Slowly rain in the semolina mixture into the milk and continue whisking and stirring until the custard becomes thick and creamy. Add the butter and mix through. Turn off the heat.

Prepare the baking tray with fillo. (You will need a 40 x 30cm tray). Melt the butter and clarify.

Brush the tray all over with butter. Lay 6 sheets on the bottom, buttering each one. Place 2 sheets of pastry on all 4 sides making sure you hang over the pastry from the side.

Pour custard in and even out. Bring overlapping bits of pastry over the custard. Layer 10 sheets on top, buttering each one.

Lastly, take 2 sheets of fillo, lay across horizontally, and tuck them right in to ensure the custard is well encased. Brush the top with clarified butter. Score the top into squares without going too deep.

Bake for approx 50 minutes. Once out of the oven, pour cold syrup over hot galaktoboureko.




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