Galaktoboureko

About Galaktoboureko

These galaktoboureko triangles wrap smooth lemon-and-vanilla semolina custard inside crisp buttered filo and finish each pastry with a fragrant honey-lemon syrup. They keep the character of classic galaktoboureko while making neat individual portions.

Ingredients

For the syrup

• 240 ml water
• 200 g granulated sugar
• 115 g Greek honey
• Peel of 1 lemon
• 1 cinnamon stick
• 1 tsp lemon juice

For the custard

• 750 ml whole milk
• 110 g fine semolina
• 110 g granulated sugar
• 2 large eggs
• 2 large egg yolks
• 55 g unsalted butter
• 2 tsp vanilla extract
• Zest of 1 lemon
• Pinch of sea salt

For the pastry

• 12 sheets filo pastry
• 115 g unsalted butter, melted

To finish

• Chopped pistachios, optional
• Fresh lemon zest
• Ground cinnamon, optional

Method

1. Make the syrup first. Simmer the water, sugar, honey, lemon peel and cinnamon for about 8 minutes. Stir in the lemon juice and cool completely.
2. Warm the milk until steaming, then whisk in the semolina and cook gently until thick.
3. Whisk the whole eggs, yolks and sugar separately. Temper them with a little hot semolina mixture, then whisk everything back into the saucepan.
4. Cook gently for about 2 minutes, then remove from the heat and stir in the butter, vanilla, lemon zest and salt. Cool until just warm.
5. Heat the oven to 180°C and line a baking tray.
6. Brush a filo sheet lightly with melted butter, top with a second sheet and brush again. Cut into long strips.
7. Place 2 to 3 tbsp custard near one end of each strip and fold repeatedly into a triangular parcel.
8. Place seam-side down on the tray, brush well with butter and repeat to make 12 triangles.
9. Bake for 30 to 35 minutes until deeply golden and crisp.
10. Spoon the completely cooled syrup gradually over the hot pastries and leave for around 30 minutes before serving.