Decadent Greek Custard Filo Pie- "Galaktoboureko"

If you ask any Greek for a list of their favourite desserts I assure you, this stunningly decadent filo pastry pie filled with the most beautiful custard will be one of them. My grandma had a reputation for making this. She was the “Queen of Galaktoboureko.” Whenever people would have a dinner party they would ask her to make it and I guess I inherited her talent, because now the same thing happens to me. It was just one of those foods that I used to sit on the kitchen bench top as a little girl and watch my mum make, tasting the custard, stirring the syrup and most of all waiting in eager anticipation for the final product so I could delve in and swoop it into my mouth. Now, I think it’s time to share this magnificent recipe with the public, so everyone can taste the beauty of this awesome dessert.

Custard

7 cups of full cream milk

1½ cups of sugar

1 teaspoon vanilla extract

1 cup of super fine semolina

6 large eggs beaten

250g unsalted butter melted (for brushing filo)

1 packet of filo pastry (I use Antonio Filo Pastry)

Syrup

2 cups water

2 cups sugar

1 cinnamon stick

In a large heavy bottomed saucepan add the milk and sugar and gently stir with a whisk over low heat for five minutes. Add the vanilla and the eggs and stir for another five minutes before adding the semolina. Add the semolina and continue to stir until custard becomes really thick (it is not like normal custard, the thickness of this custard is like the thickness of softened ice cream). This may take anywhere between 30-60 minutes. Make sure you are constantly stirring as you don’t want the custard to have lumps or to curdle. During this stage you need a lot of patience and if you have an extra pair of hands it is great to alternate with the other person to stir the custard, but if not just think of the super arm workout. Once the custard is ready place cling wrap directly on the surface of the custard to prevent the custard from developing a crust.

For the syrup, place all the ingredients in a small, heavy bottomed saucepan over low heat and stir until sugar dissolves. Allow the syrup to come to the boil and simmer for 5-10 minutes or until thickened slightly.

Pre-heat the oven to 180 degrees Celsius. Brush the bottom and sides of a large rectangular baking dish with. Place one sheet of filo pastry to cover half of the bottom of the baking dish and brush with butter. Place another sheet of filo to cover the other bottom half of the baking dish. Repeat this so filo is over hanging on all sides of the rectangular baking dish. Be sure to brush each sheet of filo with butter and to use the whole packet of filo pastry. Pour the custard into the baking dish and with the filo that is overhanging the baking dish, fold it over to cover the custard. Brush with butter one final time. Place it in the freezer for 10 minutes. Take it out of the freezer and with a sharp knife cut just through the top layers of the pastry (not right through to the bottom, just to the tip of the custard). Cut into the desired size for each piece. Place in the oven and bake for 50-60 minutes. If the pastry begins to brown rapidly place a grease-proof baking sheet over the top and continue baking. Take it out of the oven and allow it to rest 10 minutes before pouring the cold syrup over the top. Disperse the syrup slowly and evenly, being sure not to pour too much syrup as you want all the syrup to be absorbed, not to have soggy pastry and syrup seeping out of the ends. Sprinkle cinnamon over the top and allow it to rest for a couple of hours before serving. Most people like this served cold. Galaktoboureko lasts in an airtight container in the fridge for up to 5 days.