- 10-12 sheets Filo Pastry
- 125 grams melted butter
- 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
- 220 grams sugar
- 110g grams water
- 1/2 juice of 1 lemon
- pinch ground cinnamon
- 2 tbsp cloves, or a small handful
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.
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
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 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.
Other users also liked...
- Redskin Fudge
- Sticky Date Pudding
- Orange, Blueberry & Nut Cake
- Classic lemon tart
- Madarica - Croatian chocolate slice
- Crostata ricotta with Nutella and choc chips
- HCG Apple Crisp
- Banana Anzac Crumble
- ANZAC Choccy Biccy Balls
- Aunty CECELIA's mango macadamia cheesecake recipe
- Musk Fudge
- Nuts and Bolts (Dairy Free)
- Home made Baileys
- Spanakopita (Greek Spinach pie)
- Greek Cabbage Salad
- Thia Lili's Koulourakia (Greek Easter Biscuits)
- Goji and Coconut Raw Chocolate
- Tacos basic
- Avocado hommus
- Tsourekia (Greek Easter Bread)
- Semolina Custard
- Keftethes (Greek Meatballs)
- Greek Easter Chocolate Souffle
- Rizogalo (Greek Rice Pudding)
- Indian Parsnip Soup with Coriander Sambal
- Delicious Chocolate Cake
- Variation Best Ever Carrot Cake
- Yummy Apricot and Coconut Balls
- Light Fruit Cake
- Redskin Fudge
- Sticky Date Pudding
- Creamy Cauliflower & Bacon Risotto
- 3 Ingredient Super Easy Sweet Chocolate Coconut Bliss Balls
- Sweet and Sour Beans
- Palla di Mozzarella
- CWA pumpkin scones