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Galaktoboureko - Greek Vanilla Slice


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Ingredients

Syrup

  • 500 g sugar
  • 350 g water
  • 2 tablespoon honey
  • 1 stick cinnamon
  • 1/2 --- lemon rind, peeled into strips
  • 1 tbsp lemon juice

Custard

  • 200 g sugar
  • zest of 1 lemon, peeled into strips
  • 4 eggs
  • 1 tsp Vanilla Paste
  • 200 g fine semolina
  • 1500 g Milk, Full cream
  • 50 g Butter, chopped

Assembly

  • 1 package Filo Pastry
  • 200 g Butter - melted, for brushing pastry
  • 6
    1h 30min
    Preparation 45min
    Baking/Cooking
  • 7
    medium
    Preparation
  • 8
    • Appliance TM 6 image
      Recipe is created for
      TM 6
  • 9
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Recipe's preparation

    Syrup
  1. Add all syrup ingedients to a small saucepan and bring to the boil while stirring.

    Simmer for 5 minutes and allow to cool.

    Once cool remove the cinnamon stick and lemon rind.
  2. Custard
  3. Add sugar (200g) and lemon rind to bowl Closed lid and pulse two or three times to grate the lemon rind and fine down the sugar.

    Add the eggs (4) and vanilla and process for 1 minute on speed 6 or until mixture is pale and frothy.

    Add the semolina (200g) and mix for 20 secs spd 3.

    Add the milk and mix 11-12 minutes, 90C Reverse Counter-clockwise operation Spd 4 until mixture has thickened.

    Add butter (50g) and mix a further 15 seconds Reverse Counter-clockwise operation Spd 3 or until combined.
  4. Assembly
  5. Preheat oven to 170C fan forced

    Brush a 30 X 20cm baking dish with some of the melted butter. Layer half the filo sheet by sheet, brushing each sheet liberally with the melted butter.

    Once half the filo has been used pour the hot custard onto the sheets and spread evenly.

    Finish with the remaining filo, once again brushing liberally with butter.

    Brush the top sheet with butter and score into triangles or squares as desired.

    Finish of as neatly as possible, trimming any excess filo and tucking in the edges with a spatula.

    Bake 40-45 mintes until golden brown.

    Remove from the oven and spoon the cool sypup evenly over the piping hot pastry. That way the syrup will be absorbed.

    Allow to cool and place in the fridge for a few hours, or even overnight.
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Accessories you need

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Tip

Many like this cold, straight out of the fridge, but it's certainly great at room temperature as well.


This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand 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.

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