Galaktoboureko with Orange Blossom Syrup

⏱ 110 min · Serves 12

Crisp layers of buttery filo wrapped around a silky semolina custard, drenched in fragrant orange-blossom syrup. The great Greek showstopper — and easier than it looks.

Per serving: 475 kcal · 8.5g protein · 68.0g carbs · 19.0g fat

Ingredients

• For the custard:
• 1 litre whole milk
• 200g caster sugar
• 120g fine semolina
• 4 large eggs
• 1 tsp vanilla extract
• Zest of 1 orange
• 50g unsalted butter
• Pinch of salt
• For the pastry:
• 10 sheets filo pastry (about 400g)
• 150g unsalted butter, melted (plus a little olive oil)
• For the syrup:
• 350g caster sugar
• 250ml water
• 1 strip orange peel
• 1 cinnamon stick
• 1 tbsp lemon juice
• 1 tsp orange blossom water

Method

1. Heat the milk in a large pan until steaming. Whisk in the semolina and half the sugar, and cook over medium heat, stirring constantly, for 5-6 minutes until thickened to a loose porridge. Remove from the heat.
2. Whisk the eggs with the remaining sugar, vanilla, orange zest and salt until pale. Slowly trickle a ladleful of hot semolina into the eggs, whisking hard, then pour the egg mix back into the pan and whisk over low heat for 2 minutes. Beat in the 50g butter. Cover with cling film touching the surface and cool for 20 minutes.
3. Preheat the oven to 175°C fan. Brush a 30x22cm baking dish with melted butter.
4. Lay 5 filo sheets into the dish one at a time, brushing each with butter and letting the edges overhang.
5. Pour in the custard and level it. Fold the overhanging filo back over the top.
6. Layer the remaining 5 sheets on top, buttering each, tucking the edges down the sides. Brush the top generously and score into 12 diamonds or squares with a sharp knife, cutting only through the pastry.
7. Bake for 50-55 minutes until deep golden and crisp. Meanwhile simmer the syrup sugar, water, orange peel and cinnamon for 8 minutes, then stir in the lemon juice and orange blossom water. Cool slightly.
8. Ladle the warm syrup evenly over the hot galaktoboureko. Leave at least 3 hours (ideally overnight) for the syrup to soak in, then cut through the scored lines and serve at room temperature.