Golden Galaktoboureko with Orange Blossom Syrup

⏱ 110 min · Serves 12

Silky semolina custard baked between shatteringly crisp buttered filo, then drenched in a warm citrus syrup that soaks into every layer. It's Greece's greatest dessert — creamy, crackly and unapologetically generous.

Per serving: 492 kcal · 8.5g protein · 66.0g carbs · 21.0g fat

Ingredients

• 1 litre whole milk
• 180g fine semolina
• 180g caster sugar
• 4 large eggs
• 1 tsp vanilla extract
• Zest of 1 lemon
• Zest of 1 orange
• 60g unsalted butter (for the custard)
• Pinch of salt
• 400g filo pastry (about 10-12 sheets), thawed
• 180g unsalted butter, melted (for brushing)
• For the syrup: 350g caster sugar
• 250ml water
• 1 strip lemon peel
• 1 strip orange peel
• 1 cinnamon stick
• 1 tbsp lemon juice
• 1 tsp orange blossom water (optional)

Method

1. Preheat oven to 175C fan / 195C conventional. Brush a 30x22cm baking dish generously with melted butter.
2. Make the custard: warm the milk with the lemon and orange zest in a large saucepan until steaming. Whisk in the semolina in a slow stream and cook over medium heat, stirring constantly, for 5-6 minutes until thickened to a loose porridge. Remove from heat.
3. Whisk the eggs, sugar, vanilla and salt together until pale. Temper by whisking a ladle of hot semolina into the eggs, then pour the egg mixture back into the pan, whisking hard. Return to low heat for 2 minutes, then beat in the 60g butter. Cool for 15 minutes, stirring occasionally, with a lid on.
4. Layer 6 sheets of filo into the dish, brushing each with melted butter and letting the edges overhang.
5. Pour in the custard and level it. Fold the overhanging filo back over the top, buttering as you go.
6. Top with 5-6 more buttered filo sheets, tucking the edges neatly down the sides. Brush the top lavishly with butter and score into 12 diamonds or squares, cutting only through the top layers.
7. Bake 45-55 minutes until deeply golden and puffed. If it browns too fast, tent loosely with foil.
8. Meanwhile make the syrup: simmer sugar, water, citrus peels and cinnamon for 8 minutes, then remove from heat, discard aromatics and stir in lemon juice and orange blossom water. Let it cool to warm.
9. Pour the warm syrup slowly and evenly over the hot galaktoboureko — it will hiss. Leave at least 3-4 hours (ideally overnight) at room temperature before cutting through fully and serving.