Serves 12-16
For the syrup
caster sugar 500g
honey 150g
cloves 4
cinnamon 1 stick
lemon 1, peeled into thick strips
rose water 1-2 tbsp (optional)
For the custard
whole milk 1½ litres
double cream 400ml
vanilla paste or extract ½ tbsp
fine semolina 260g
unsalted butter 200g, cut into cubes
large eggs 4
filo pastry 300g
Start by making the syrup, which needs to be cold when the galaktoboureko comes out of the oven. Place 250g of the caster sugar in a medium pan with the honey and 300ml of water. Add the cloves, stick of cinnamon and the lemon strips. Gently bring the mixture to the boil over a medium heat, then reduce the heat a little and simmer for 10 minutes until thickened. Remove from the heat and leave to one side to cool. Stir in the rose water to taste, if using.
For the custard, start by heating the milk with 200ml of the double cream, the remaining 250g of caster sugar and the vanilla paste in a large saucepan over a medium heat. When it is hot, but not boiling, slowly pour in the semolina, whisking constantly, until it is all incorporated. Reduce the heat a little and keep whisking until you have a thickened, smooth custard.
Whisk in 75g of the butter, and leave to cool for 10-15 minutes. After this time, whisk in the remaining double cream and the eggs until smooth.
When everything is ready, assemble your galaktoboureko. Preheat the oven to 170C fan/gas mark 5 and melt the remaining 125g of butter in a saucepan. Take the filo out of the fridge and drape with a slightly damp tea towel to stop it drying out while you work. Lightly butter a 25cm x 30cm deep roasting tray, then brush each sheet of filo with butter and line the tin. You’ll want to use ¾ of the sheets to line the base and sides of the tin, leaving any excess hanging over the edge. Once it is ready, fill with the semolina and smooth it out with a spatula. Fold over any overhanging pastry, then top with the final few sheets, making sure they are well buttered also.
Cut the pie into segments, using a serrated knife (you need to do this before baking), place the tray in the hot oven and bake for about 45 minutes, or until golden and crisp. Remove from the oven and immediately and evenly pour over the cooled syrup. Set aside to cool completely, and for the custard-filled pastry to soak up the syrup.
Georgina Hayden is a cook, food writer and presenter. Her latest book is Greekish (Bloomsbury, £26)
