Traditional Greek Galaktoboureko - Syrup-Soaked Custard Pie
Learn how to make authentic Greek Galaktoboureko, a heavenly dessert with crispy layers of filo pastry filled with creamy semolina custard and soaked in honey-lemon syrup.
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Cooking tools:
- Saucepan
- Fork
- Whisk
- Mixing bowl
- Pot
- Wooden spoon
- Plastic wrap
- Hand mixer
- Spatula
- Baking dish
- Pastry brush
- Oven
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Kitchen scale
- Refrigerator
- Citrus peeler
- Grater
Ingredients
- 335g water
- 575g granulated sugar
- 55g honey
- 1 lemon, peeled using a vegetable peeler
- 1 cinnamon stick
- 1 tsp lemon juice
- 240g finely ground semolina
- 48g corn flour (corn starch)
- 315g caster sugar, divided
- 1500g (1.5 litres) whole milk
- 1000g (1 litre) heavy cream
- 60g unsalted butter
- 2 tsp vanilla extract
- 5 large eggs (about 55g each)
- 375g filo pastry
- 125g clarified butter, melted
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