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Galaktoboureko with orange syrup, filo pastry and semolina filling
Citrusy Greek custard tart topped with zesty orange syrup.

Galaktoboureko with orange syrup

Author: Flavelo
Recipes Cakes and Desserts
This Greek dessert is a masterpiece of textures: the wobbly, creamy semolina filling enclosed between paper-thin, crisp layers is a wonder in itself, but the real magic comes from the cold citrus syrup. When the hot pastry is doused with it, the dough almost 'sighs' and absorbs the fragrant nectar, becoming simultaneously crisp and juicy.
🕒 Prep Time 40 mins
🍳 Cook Time 50 mins
⌛ Total Time 2 hrs 30 mins
🍽️ Servings 8 servings
🔥 Calories 450 kcal
🌍 Cuisine Greek

Ingredients

Equipment Needed

  • Heavy-based saucepan (so the custard doesn't burn)
  • Baking tray (approx. 25x35 cm)
  • Pastry brush

Allergen Information

⚠️ Cereals containing gluten
⚠️ Milk
⚠️ Eggs

Instructions

1 ✓

Start with the syrup: in a saucepan mix the 200g sugar, water, orange juice, and orange peel pieces. Bring to the boil.

Tip: We start with this because the syrup must be completely cold when poured over the hot pastry.
2 ✓

Simmer the syrup on low heat for 5-7 minutes until slightly thickened, then set aside to cool completely.

Tip: Sugar thickens the liquid so it clings better to the pastry rather than just soaking it.
3 ✓

For the custard, pour the milk into a large saucepan, add the sugar, vanilla sugar, and grated lemon zest. Heat to boiling point.

Tip: Lemon zest essential oils release best in warm milk.
4 ✓

Sprinkle the semolina into the hot milk and whisk constantly until you get a thick semolina pudding. Remove from the heat.

Tip: Constant stirring prevents starch from clumping [gelatinisation].
5 ✓

In a bowl, lightly beat the eggs, then drizzle into the warm (but not hot!) semolina mixture whilst stirring constantly.

Tip: If the semolina is too hot, the eggs will scramble. Wait a few minutes or whisk very quickly [tempering].
6 ✓

Preheat the oven to 180°C. Grease the baking tray with melted butter.

Tip: Butter is needed not just for flavour, but to conduct heat to the pastry.
7 ✓

Layer half the filo sheets (approx. 6 sheets) into the tray, brushing each one thoroughly with melted butter.

Tip: The butter layer separates the pastry sheets so they bake crisp and flaky under the effect of steam.
8 ✓

Pour the lukewarm semolina custard onto the pastry sheets and smooth evenly.

Tip: Tap the tray on the counter so the custard reaches every corner and no air bubbles remain.
9 ✓

Cover the custard with the remaining pastry sheets, buttering these individually as well. Fold in or trim any overhanging edges.

Tip: Buttering the top layer gives the pastry its golden brown colour.
10 ✓

Score the top of the pastry into squares with a sharp knife (only cut through the top pastry layer!), then bake for 45-50 minutes until golden brown.

Tip: Pre-cutting helps steam escape and allows the syrup to be absorbed more easily later.
11 ✓

Remove the hot pastry and immediately drizzle with the cold syrup. Let stand for at least 1 hour before serving.

Tip: Due to the temperature difference (hot pastry + cold syrup), the pastry suddenly draws in the liquid [capillary action].

Recipe FAQ

Why is the custard runny?
You likely didn't cook the semolina long enough, or it didn't cool completely before slicing. Semolina needs time to absorb liquid.
Can I replace semolina with flour?
Not recommended; semolina provides that distinctive, grainy-creamy texture that is the soul of this pastry.

Ingredients

  • 12 sheets Filo pastry
  • 1 l Milk (whole)
  • 200 g Granulated sugar (for the custard)
  • 100 g Semolina
  • 4 Eggs
  • 200 g Butter (melted)
  • 1 pack Vanilla sugar
  • 1 Lemon zest (grated)
  • 200 g Granulated sugar (for the syrup)
  • 200 ml Water
  • 2 tbsp Orange juice
  • 1 Orange peel (in pieces)