Ingredients
10 slice(s)
pastry
- 10-12 sheets Filo Pastry
- 125 grams melted butter
semolina custard filling
- 70 grams sugar, to taste, can go up to 100g
- 3 egg yolks
- 90 grams semolina, fine or coarse, depends on preference
- 750 grams Milk
- 1 teaspoon vanilla essence or sugar
- 1 teaspoon Butter, just a dollop
Syrup
- 220 grams sugar
- 110g grams water
- 1/2 juice of 1 lemon
- pinch ground cinnamon
- 2 tbsp cloves, or a small handful
Recipe's preparation
- Place eggs and sugar into bowl and mix on speed 6 for 1 minute or until mixture has paled in colour. Scrape down bowl.
- Add semolina and milk and cook on Reverse for 7 minutes at 90 degrees on speed 4. Once thickened add vanilla and butter and mix on [counterclock], speed 3 for 10 seconds or until just combined.
- To assemble:Preheat oven to 180degreesButter a 30cm baking tray (deep) and layer 5-6 pieces of fillo pastry, buttering each in between layers. Let some fillo overhang over the sides of the baking tray.
Pour in semolina custard filling and then bring in overhanging pieces of fillo. Then complete layering of another 5-6 pieces of fillo, buttering in between each one. Make sure these layers fit perfectly in the baking tray so as it looks neat.
Cut with sharp knife your pieces (but not all the way through, just so as to make it easier for cutting portions after cooking).Cook in oven for approx 45 mins or until golden brown. - Picture above is what it should look like before cooking!
- Place all ingredients for syrup into bowl and cook for 10 minutes, 100 degrees, speed 3. Syrup is ready when you dip a spoon in syrup and it feels sticky between your fingers when touching.
- Pour syrup over cooked vanilla slice. Position cloves so as they are equally in centre of each piece of slice you have previously cut and then once cooled, slice through completely.
- Variation - Instead of filo pastry, use 1 packet of Kataifi (shredded pastry). You will only need 3/4 of teh packet and you lay some on the base, drizzled with butter, and the other half on the top, again drizzled with butter. Then once cooked, apply syrup as per normal. This also won't need to be scored before baking.
Semolina custard Filling
Galaktoboureko
Syrup
Accessories you need
-
Spatula TM5/TM6
buy now
Tip
Can add cinnamon on top of semolina custard alone and can be served as breakfast or dessert.
Can also be used as a filling to a cake.
Recipe may also be doubled depending on how large your baking tray is and how thick you would like your vanilla slice!
Can be cut into square pieces or diamonds
Variation - you can use Kataifi pastry instead of filo. 1 packet will do 1 galaktobouriko and much easier to assemble. See alternative photo.
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
Comments
Add a commentCM16: That's so fantastic! Thank you for letting...
CM16: That's so fantastic! Thank you for letting me know how it turned out. You've gone a step further and may be on a winner. I usually just do kataifi, custard and then top with kataifi, but you've doubled that layering. I might have to try it myself.
Helen Vogiatzakis
Business Development Manager WA
So delicious, I made this with Kataifi and made...
So delicious, I made this with Kataifi and made into layers to how I read from recipe but unsure if correct: Kataifi then custard, kataifi, custard and then katifi. Was amazing warm and will be even more so tomorrow am sure! Will be making this again so easy! Thank you
This is an amazing, quick, easy recipe and so...
This is an amazing, quick, easy recipe and so yummy. Definitely going to be making this again. My father who is a real traditional Greek said it was the best galatobourouko he has tasted. Thanks again.
Hi Helen. Are the cloves just for decoration or do...
Hi Helen. Are the cloves just for decoration or do your place them into the syrup mix to cook? Thanks
Delicious. Made 1/2 the sugar syrup with double...
Delicious. Made 1/2 the sugar syrup with double the amount of lemon juice.
So glad you liked it. I have
So glad you liked it. I have that custard most weekends for breakfast with 2 whole eggs and a little less sugar. I call it semolina custard and it's also up on recipe community.
Helen Vogiatzakis
Business Development Manager WA
I made tnis today yum yum yum
I made tnis today yum yum yum
Yum! I used the kataifi and
Yum! I used the kataifi and it was super quick. Love the custard, might just make that next time! Thanks for sharing
Hi Kim, it's best served the
Hi Kim, it's best served the same day it's made. It's fine to allow it to cool down before serving, but when put into the fridge, with the syrup, it does go a little soggy. I still love it, but for maximum effect, serve the same day.
Helen Vogiatzakis
Business Development Manager WA
Hi Helen, Just wondering if
Hi Helen, Just wondering if it is ok to make this dessert a day before eating? or better to serve immediately?
I doubled the recipe also and
I doubled the recipe also and it seemed abit runny so added about 40g more semolina and put it on for about 4 more mins and was still runny so baked it anyway and after being cooked and cooled it turned out beautiful.Everyone including myself loved it.
This was great! Next time I
This was great! Next time I would up sugar from 70 to about 85 grams I think (or 170 if doubling), also add a bit more vanilla. I don't like things oversweet but I think it could have been a bit sweeter. That said, I didn't poor over all the sugar syrup. I doubled the recipe and it worked fine in the TMX5. I added about 4-5 minutes to the cooking time of the custard and used a fine semolina. I didn't double the sugar syrup and only used about half Thanks for the recipe!
My pleasure Pelayia! So glad
My pleasure Pelayia! So glad you liked it!! Must get onto converting some more of my favourite Greek sweets.
Helen Vogiatzakis
Business Development Manager WA
WOW!!I have been making this
WOW!!I have been making this desert for years by hand but your recipe has taken it to another level. Thank you for making the most favourite Greek desert in our household, even better, quicker and more delicious than ever
easy recipe to follow! turned
easy recipe to follow! turned out perfect! Thank you!
So glad you liked it Rachael.
So glad you liked it Rachael. Yes, they are whole cloves. I usually leave them while pouring and then re organise them to have 1 clove in the middle of each piece, for decoration.
Helen Vogiatzakis
Business Development Manager WA
That was delicious. I didn't
That was delicious. I didn't know if the cloves were supposed to be whole cloves or ground cloves. So I just used whole cloves and fished them out prior to pouring it over.
Thank you for your comments
Thank you for your comments Vixprap! I'm thrilled you liked it.
Helen Vogiatzakis
Business Development Manager WA
Having tried many
Having tried many galaktoboureko recipes over the years (including the wonderful Vefa's recipe) I have to say that this is by far the best! Well done Helen! Next time I will double the filling to get a deeper custard for my dish (and I'll be less heavy handed with the syrup!)
I'm not certain about what
I'm not certain about what you said but I think I should be responding - siete i benvenuti!
Helen Vogiatzakis
Business Development Manager WA
molto buono, ne ho fatti 2
molto buono, ne ho fatti 2 uno per un compleanno e uno per me. adesso trduco la ricetta cosi' gli italiani possono godersi questa delizia, grazie Efharistò
This is a great recipe. I
This is a great recipe. I made extra syrup so I had it already made for the next time I made it.
That is absolutley hilarious,
That is absolutley hilarious, Thermodude!! At least all are happy and I wouldn't mind having some galaktobouriko every week, myself! Thanks for the feedback, totally made me smile. Hx
Helen Vogiatzakis
Business Development Manager WA
Hi Helen. I had to talk my
Hi Helen. I had to talk my wife into buying a Thermomix. One afternoon I made this recipe and I have to say it was the best! my wife is now happy that we bought a TMX! I'm now pretty sure I have to make this recipe on a weekly basis lol
This is amazing! It reminded
This is amazing! It reminded me of the one yaya used to make all the time. Thanks for sharing!
My absolute pleasure! So
My absolute pleasure! So glad you liked it and great tip about syrup being cold!!
Helen Vogiatzakis
Business Development Manager WA
Sensational and so easy. This
Sensational and so easy. This is one of my favourite deserts and this recipe ticks every box. As a bonus we have egg whites left over for pavlova! Next time I will remember to start with the syrup as this needs to be cold when poured over the cake so as to keep the pastry crisp. Thank you Helen
Glad you liked it Sarah.
Glad you liked it Sarah. Greek desserts tend to always be doubly sweet!!!
Helen Vogiatzakis
Business Development Manager WA
That's fantastic Art! It's
That's fantastic Art! It's my favourite too.
Helen Vogiatzakis
Business Development Manager WA
Love it! Added to my list of
Love it! Added to my list of favorites. Very sweet!
:) Helen ! I Made this
Helen ! I Made this twice on the weekend .. had to double the recepie .. this is Harry's FAV was PEREFCT !!
Thank you
Im so glad you liked it!
Im so glad you liked it! Enjoy!
Helen Vogiatzakis
Business Development Manager WA
This is my favourite dessert,
This is my favourite dessert, and usually I wait for the local Greek festa each year for my galaktobouriko fix, but when I saw this recipe I could see that would no longer be the case. never thought i would be able to make it as good as the greek yayas, but this recipe is so easy and so yummy... I can celebrate its wonderfullness all year round.
thanks for sharing Helen!
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Helen Vogiatzakis
Business Development Manager WA
This was absolutely beautiful
This was absolutely beautiful and quite easy too. I will even make the semolina custard filling for the kids to eat on its own. It's exactly how my Nanna used to make it. Thankyou
thanks so much for the reply
thanks so much for the reply will cook this afternoon so fresh for tonight and will double filling and not the pastry (had wondered about this). Im not used to cooking for a group if I havent perfected before but this sounds worth the risk.
thanks again
Hi, yes you can double this
Hi, yes you can double this recipe. It is a tight fit into the Thermomix but can be done. the layers of filo pastry are the same though. No need to double those. Just use a larger roasting tray as you've mentioned. Good luck with the feast!
Helen Vogiatzakis
Business Development Manager WA
Hi there anyone who has made
Hi there anyone who has made this who has doubled the mixture can you increase layers or is it just meant to be a larger dish I have a greek feast for 20 and this recipe only has 10 slices although the picture shows much more. Do I just double and use a normal large roasting tray with single layer. Thanks if anyone can help.
That's excellent! Yes,
That's excellent! Yes, unfortunately, it's best made on the day as the pastry does soak up too much of the syrup and becomes a bit soggy, but still yummy at least!
Helen Vogiatzakis
Business Development Manager WA
Made this last week for a
Made this last week for a neighbourhood greek feast! Everyone loved it. I had to store overnight in the fridge so the pastry wasn't crispy but the custard was fabulous and the syrup just gorgeous. Not too sweet and definitely well received!
:) :)
Looks wonderful we will try
Looks wonderful we will try this week!
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