Flavours and Flair



October 2014




Written by , Posted in Sweet


When you talk about Greek desserts, Galaktoboureko is always on the top of most people’s list as their all time favourite!

This delicious custard, layered with pastry and drenched in syrup has been tried, tested and altered many a times in my Mum’s kitchen and it’s always tasted amazing.

Recently my Mum’s good friend gave her some new tips and tricks- and I must say, this lemon infused version has made it even more mouthwatering than ever.



- 1 packet of fillo (375 grams)
- 8 cups of milk
- 1 cup of sugar
- 1 and 1/4 cups of semolina
- 6 x eggs
- 100 grams butter (200 extra grams for greasing)
- 1 tablespoon vanilla sugar
- 1 ribbon of lemon peel
- 1 teaspoon of lemon juice


For the Syrup:

- 2 cups of sugar
- 2 cups of water
- 1 ribbon of lemon peel
- 1 teaspoon of lemon
- 2 tablespoons of honey
- 5 cinnamon cloves


- Beat eggs and sugar and set aside.
- Place milk, semolina, butter, vanilla sugar and lemon peel in a heavy saucepan and heat for a few minutes- constantly stirring.
- Add the beaten eggs and sugar to mixture and stir constantly. When mixture just begins to thicken, add a tablespoon of lemon juice- which allows the cream to become fluffier.

- Continue whisking constantly until it becomes thick and creamy.
- Remove from stove and set aside.
- Melt 200 grams of butter and grease an 11 x 15 inch (5 litre) square baking dish.
- Place half of the fillo pastry sheets (about 14 sheets) in the dish, brushing each sheet with the melted butter.

- Pour in the custard and top with remaining sheets, again brushing each fillo with melted butter.
- Fold in edges and brush top layer with remaining butter.
- Score through top few layers of fillo in diamonds.
- Bake in a 180 degrees celsius oven for one and a half hours (or until golden brown and custard is set).
- While Galaktoboureko is baking, make the syrup.

- Place sugar, water, honey, cinnamon cloves, lemon peel and lemon juice in a saucepan on high heat and boil for about 10 minutes- or until syrup starts to thicken. Set aside and allow to cool.
- When the Galaktoboureko is ready, ladle slowly the cold syrup over the entire pastry.
- Allow to slightly cool before cutting and serving.