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Anna and Adriana’s Galakotoboureko
“This galaktoboureko was originally conceived in the kitchen of Paralies Greek Tavern, a humble establishment in Westgarth that was owned and run by my yiayia and pappou. I myself, spent many of my school holidays there, doing anything from packing the bread baskets to singing on stage whilst Yiayia and Pappou meal prepped for the night.
Since the tavern shut its doors, this galaktoboureko continues to live on through our family. My mum especially loves to cook it on special occasions and share it with the people that she loves :)” Adriana
Anna and Adriana’s Galakotoboureko
Ingredients
For the custard you will need…
- 2 lt milk - reserve 1 cup
- 5 large eggs
- 220 g caster sugar
- 100 g cornflour, sifted
- 120 g self-raising flour, sifted
- 25 g vanillin sugar
For the syrup you will need…
- 2 cups water
- 3 cups sugar
- ½ lemon
For the pastry you will need…
- 375 g fillo pastry (1 pack)
- 250 g unsalted butter, melted
Instructions
Preparing the custard
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Gently warm the larger volume of milk on low heat
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Add the remaining ingredients into the bowl of a stand mixer and mix on high for 1-2 minutes, until well combined
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Pour this mixture into the saucepan with the milk
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Heat on medium, while continuously stirring until the custard thickens and bubbles (see video for visuals)
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Take off heat and set aside
Preparing the galakotboureko
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Baste a 30cm x 40cm baking tray with the melted butter
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Lay down 3 fillo sheets to cover the base of the pan, baste the 3rd sheet
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Orient your pan widthways on your work surface
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Lay down fillo sheets in a vertical orientation across the width of the pan and in a horizontal orientation across the length of the pan, so that about ¼ of the fillo sheet overhangs the pan and every edge is covered
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Repeat 2 more times basting the 2nd and 3rd layers
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Whisk the custard well before pouring the custard into the baking dish and spreading it evenly
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Lay 4-5 fillo sheets on top of the custard – basting every 2nd or 3rd fillo sheet
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Fold the overhanging fillo edges on top of the galaktoboureko
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Baste the top of the galaktoboureko well with butter
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Baste between the galaktoboureko and the sides of the baking pan
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Score the top of the galaktoboureko with a sharp knife to create 20 evenly sized pieces
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Baste along the score lines and gently push the basting brush into the custard (cleaning the excess custard off the pastry brush, before reinserting the pastry brush into the next score line)
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Bake in a pre-heated oven at 180°C fan-forced for 1 hour or until deep golden-brown on top (rotating the galaktoboureko half way through)
Preparing the syrup & drenching the galakotoboureko
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Add the water and sugar to a small saucepan
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Squeeze the juice of ¼ of a lemon into the syrup, and place a quarter of a lemon, cut into 2 pieces, in the then saucepan
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Stir to dissolve the sugar
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Place the saucepan on medium-high heat and bring to the boil
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Once the syrup starts to boil, repeatedly check on it by dipping a spoon in and out of the syrup
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Hold the spoon vertically above the syrup and watch the syrup drip from the spoon
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When the last drop falls and the remaining syrup on the spoon springs back up with a little tail, the syrup is ready
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Cool the syrup
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Pour the cool syrup over the hot baklava, ensuring all the fillo has been drenched with syrup, especially the edges
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Leave the galaktoboureko to absorb the syrup and for the custard to cool and set for at least 2-3 hours
Serving the galakotoboureko
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Serve the galaktoboureko and enjoy with family and friends!
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Kali Orexi!