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Galaktobouriko (Greek Vanilla Slice)


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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
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Recipe's preparation

    Semolina custard Filling
  1. Place eggs and sugar into bowl and mix on speed 6 for 1 minute or until mixture has paled in colour.  Scrape down bowl.

  2. 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.

  3. Galaktobouriko
  4. 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.

  5. Picture above is what it should look like before cooking!

  6. Syrup
  7. 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.

  8. 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.

  9. 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.

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Accessories you need

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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 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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  • Hi Helen. Are the cloves just for decoration or do...

    Submitted by alicia_g1 on 6. August 2017 - 18:01.

    Hi Helen. Are the cloves just for decoration or do your place them into the syrup mix to cook? Thanks Smile

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  • Delicious. Made 1/2 the sugar syrup with double...

    Submitted by Betstrath on 8. January 2017 - 12:46.

    Delicious. Made 1/2 the sugar syrup with double the amount of lemon juice.

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  • So glad you liked it.  I have

    Submitted by Helen Vogiatzakis on 20. June 2016 - 23:57.

    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.  tmrc_emoticons.)

     

    Helen Vogiatzakis Closed lid

    Branch Manager WA

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  • I made tnis today yum yum yum

    Submitted by Vincetnatem on 20. June 2016 - 19:33.

    I made tnis today yum yum yum tmrc_emoticons.)

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  • Yum! I used the kataifi and

    Submitted by Gordy00 on 7. May 2016 - 14:26.

    Yum! I used the kataifi and it was super quick. Love the custard, might just make that next time! Thanks for sharing 

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  • Hi Kim, it's best served the

    Submitted by Helen Vogiatzakis on 5. September 2015 - 23:20.

    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. tmrc_emoticons.)

     

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  • Hi Helen, Just wondering if

    Submitted by kim2124 on 5. September 2015 - 20:22.

    Hi Helen, Just wondering if it is ok to make this dessert a day before eating? or better to serve immediately?

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  • I doubled the recipe also and

    Submitted by Banditsam on 19. July 2015 - 17:42.

    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.

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  • This was great! Next time I

    Submitted by measle on 7. July 2015 - 14:10.

    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 tmrc_emoticons.) Thanks for the recipe!

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  • My pleasure Pelayia!  So glad

    Submitted by Helen Vogiatzakis on 23. May 2015 - 12:49.

    My pleasure Pelayia!  So glad you liked it!!  Must get onto converting some more of my favourite Greek sweets.  tmrc_emoticons.;)

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  • WOW!!I have been making this

    Submitted by Pelayia on 23. May 2015 - 12:30.

    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 Love

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  • easy recipe to follow! turned

    Submitted by Theoni2k on 16. May 2015 - 12:51.

    easy recipe to follow! turned out perfect! Thank you!

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  • So glad you liked it Rachael.

    Submitted by Helen Vogiatzakis on 10. May 2015 - 22:23.

    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. tmrc_emoticons.)

     

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  • That was delicious. I didn't

    Submitted by Hungry Rachael on 10. May 2015 - 18:41.

    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.

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  • Thank you for your comments

    Submitted by Helen Vogiatzakis on 22. February 2015 - 18:14.

    Thank you for your comments Vixprap!  I'm thrilled you liked it. tmrc_emoticons.)

    Helen Vogiatzakis Closed lid

    Branch Manager WA

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  • Having tried many

    Submitted by vixprap on 21. February 2015 - 22:19.

    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!)

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  • I'm not certain about what

    Submitted by Helen Vogiatzakis on 12. January 2015 - 10:54.

    I'm not certain about what you said but I think I should be responding - siete i benvenuti! tmrc_emoticons.)

    Helen Vogiatzakis Closed lid

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  • molto buono, ne ho fatti 2

    Submitted by Keti72 on 12. January 2015 - 01:39.

    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

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  • This is a great recipe. I

    Submitted by mignonej on 15. November 2014 - 16:10.

    This is a great recipe. I made extra syrup so I had it already made for the next time I made it.

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  • That is absolutley hilarious,

    Submitted by Helen Vogiatzakis on 26. September 2014 - 14:22.

    That is absolutley hilarious, Thermodude!!  tmrc_emoticons.D  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

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  • Hi Helen. I had to talk my

    Submitted by Thermodude on 26. September 2014 - 11:59.

    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

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  • This is amazing! It reminded

    Submitted by keti on 25. August 2014 - 15:43.

    This is amazing! It reminded me of the one yaya used to make all the time. Thanks for sharing!

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  • My absolute pleasure!  So

    Submitted by Helen Vogiatzakis on 13. July 2014 - 18:55.

    My absolute pleasure!  So glad you liked it and great tip about syrup being cold!! tmrc_emoticons.)

    Helen Vogiatzakis Closed lid

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  • Sensational and so easy. This

    Submitted by Maida on 13. July 2014 - 18:38.

    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  tmrc_emoticons.)

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  • Glad you liked it Sarah.

    Submitted by Helen Vogiatzakis on 26. February 2014 - 17:52.

    Glad you liked it Sarah.  Greek desserts tend to always be doubly sweet!!!   tmrc_emoticons.)

    Helen Vogiatzakis Closed lid

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  • That's fantastic Art!  It's

    Submitted by Helen Vogiatzakis on 26. February 2014 - 17:51.

    That's fantastic Art!  It's my favourite too. tmrc_emoticons.)

    Helen Vogiatzakis Closed lid

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  • Love it! Added to my list of

    Submitted by sarah16 on 26. February 2014 - 17:08.

    Love it! Added to my list of favorites.  Very sweet! 

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  • :)  Helen ! I  Made this

    Submitted by artynav on 16. December 2013 - 17:24.

    tmrc_emoticons.)  Helen ! I  Made this twice on the weekend .. had to double the recepie .. this is Harry's FAV was PEREFCT !!

    Thank you

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  • Im so glad you liked it! 

    Submitted by Helen Vogiatzakis on 11. October 2013 - 11:12.

    Im so glad you liked it!  Enjoy! tmrc_emoticons.)

    Helen Vogiatzakis Closed lid

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  • This is my favourite dessert,

    Submitted by danap10 on 10. October 2013 - 04:52.

    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!  Party

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  • (No subject)

    Submitted by Helen Vogiatzakis on 31. May 2013 - 08:57.

    tmrc_emoticons.)

    Helen Vogiatzakis Closed lid

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  • This was absolutely beautiful

    Submitted by ChellesTM on 30. May 2013 - 23:47.

    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  Big Smile

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  • thanks so much for the reply

    Submitted by Mickeymouse on 25. August 2012 - 12:51.

    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

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  • Hi, yes you can double this

    Submitted by Helen Vogiatzakis on 19. August 2012 - 13:21.

    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!  tmrc_emoticons.)

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  • Hi there anyone who has made

    Submitted by Mickeymouse on 19. August 2012 - 13:02.

    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.

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  • That's excellent!  Yes,

    Submitted by Helen Vogiatzakis on 21. March 2012 - 17:43.

    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! tmrc_emoticons.)

     

     

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  • Made this last week for a

    Submitted by dtinglis on 21. March 2012 - 17:21.

    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!


    tmrc_emoticons.)

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  • :) :)

    Submitted by lindaasap on 23. January 2012 - 18:01.

    tmrc_emoticons.) tmrc_emoticons.) tmrc_emoticons.) tmrc_emoticons.) tmrc_emoticons.)

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  • Looks wonderful we will try

    Submitted by Victoria03 on 28. November 2011 - 19:11.

    Looks wonderful we will try this week!

     

     

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  • (No subject)

    Submitted by Adele on 4. November 2011 - 22:40.

    Love

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