Ingredients
Scale
- 335 g water
- 575 g granulated sugar
- 55 g honey
- 1 lemon (peeled)
- 240 g finely ground semolina
- 48 g corn flour (corn starch)
- 1500 g whole milk
- 1000 g heavy cream
- 375 g filo pastry
- 125 g clarified butter (melted)
Instructions
- Prepare the syrup by boiling water, sugar, honey, lemon peel, and lemon juice together until thickened; then let cool.
- For the custard filling, whisk semolina, corn flour, sugar, milk, cream, butter, and vanilla over medium heat until thickened; cool slightly before adding eggs.
- Preheat oven to 180°C (350°F). Layer half of the filo pastry in a greased baking dish, brushing each layer with melted butter.
- Pour custard over the pastry and cover with remaining filo layers, brushing with butter.
- Bake for approximately 90 minutes or until golden brown. Pour cooled syrup over hot Galaktoboureko after baking.
- Prep Time: 30 minutes
- Cook Time: 90 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Greek
Nutrition
- Serving Size: 1 slice (100g)
- Calories: 320
- Sugar: 35g
- Sodium: 120mg
- Fat: 16g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 80mg