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Galaktoboureko - Greek custard slice

22/5/2015

43 Comments

 
Galaktoboureko - Greek custard slice by Liz Posmyk Good Things
In the 1990s this energetic young thing spent several hours a week at a local gym. Step aerobics, funk classes and circuit training were on the agenda, accompanied by the sounds of C+C Music Factory, Right Said Fred and Salt-n-Pepa. What's that got to do with Galaktoboureko? Whenever I eat this sumptuous Greek custard slice, I find myself singing that crazy song, 'Things that make you go Mmmm' [Hmmm]. 

Much like my adored pumpkin strudel, I've had something of a long-time love affair with Galaktoboureko, too. Cakes such as these are my absolute favourites, my kedvenc, as we say in Hungarian. One bite of that rich but not-overly-sweet semolina vanilla custard sandwiched in between layers of phyllo (filo) pastry, finished with a drizzle of cinnamon infused syrup makes me weak at the knees. 

I'm sharing with you here my own recipe, perfected with time and a guaranteed treat for the tastebuds. 

And a hint, the flavours of my Galaktoboureko improve with age, so it's even more delicious on the second or third day, should it last that long!

GALAKTOBOUREKO
(Greek custard slice)
4 free-range eggs
190g vanilla-infused caster sugar
80g fine semolina
juice and finely chopped zest of a Meyer lemon
1 litre low fat milk
1 vanilla bean, scraped
150g unsalted butter
400g packet of phyllo/filo pastry*

For the syrup:
1 cup water
50g caster sugar, extra
1/2-1 teaspoon ground cinnamon

icing sugar, to dust (optional)

Combine the eggs and sugar in a bowl and whisk until light and creamy. Add the semolina gradually, a little at a time, whisking constantly. Fold in the lemon juice, zest and the milk.

Pour the mixture into a medium sized saucepan. Add the vanilla seeds and pod to the mixture, then bring to a gentle boil over a medium heat. Keep stirring and cook until the custard thickens. Remove the saucepan from the heat, remove the vanilla pod, and set the custard aside to cool.

Meanwhile, grease a 20-21cm oven-proof dish (such as a Corning ware baker), and line the base and sides with baking parchment. Preheat the oven to 180 degrees C. Melt the butter and set it aside.

Lay a clean dry tea towel on your kitchen bench and have a second clean but slightly-dampened tea towel handy. Place the layers of phyllo/filo pastry onto the clean tea towel and keep them covered while you work. This will prevent them from drying out. Place a sheet of pastry into the lined dish (letting the edges hang over the sides of the dish), then brush it with melted butter. Add a second layer of pastry (this time layering cross ways or zig zag), then brush it with butter. Continue until you have used half of the pastry, brushing every layer with butter. Now either fold the edges into the middle over the top of the custard. Scrunch two or three additional sheets of pastry and place them over the top of the 'slice'. Brush the top liberally with the butter.

Bake the slice for 35-40 minutes until it is golden brown. Meanwhile, combine the water, extra caster sugar and ground cinnamon in a small saucepan and bring to the boil. Simmer for 2-3 minutes, then remove the saucepan from the heat and allow the syrup to cool. Remove the slice from the oven and pour the syrup over the slice. Allow it to cool before cutting into squares. Store in an airtight container in the refrigerator. Serves 8.

*I've been using both the Aldi filo and the Antoniou brand successfully. Both reminded me very much of my mother's strudel pastry. Thin, crisp and delicious when baked. 

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You say tomato and I say tomato...

Recently, a reader questioned my spelling of the term 'phyllo' pastry. She pointed out that 'in all [her] decades she had never seen the word spelled like that', and concluded that it must be the 'posh' way (ha!). Well, in all my decades of cooking and writing about food (and having the cooking school), I have used the spelling 'phyllo'. And from reading through several of my cookery reference books, indeed, either spelling may be applied, though you are perhaps more likely to see 'filo' used on packets of store-bought pastry in Australia. Swings and roundabouts, really.

Anyhoo, the next step for me is to learn how to make my own phyllo or filo. I understand that it's well worth the effort. 
Galaktoboureko - Greek custard slice by Liz Posmyk Good Things
Tell me dear readers, what kinds of foods make you go 'Mmmm'? And do you say 'phyllo' or 'filo'?

43 Comments
Andrea
23/5/2015 08:47:22 pm

Words fail me...awesome!!! Just gorgeous!!!! ❤️

Reply
Lizzy
3/6/2015 11:18:43 am

Thank you for your kind note, Andrea, this tastes beautiful too!

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DKJ
23/5/2015 09:32:48 pm

I've only seen the spelling with a ph.... never with f!

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Lizzy
3/6/2015 11:19:01 am

Interesting, huh!

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Maureen link
23/5/2015 09:34:59 pm

This looks delicious! I love desserts like this and even more when they're good for more than one day.

I mostly use filo, but I've used phyllo or fillo or whatever happens to be in my head at the time.

I can't imagine rolling anything this thin. I'm sure it would be worth it but I wouldn't have the patience. :)

Reply
Lizzy
3/6/2015 11:19:48 am

I'd love to try making filo, Maureen. And I so wish I had taken photos of my mother making her strudel. It was such a long time ago, and she was sooooooo good at it! x

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Jennifer @ Milk and Honey link
23/5/2015 10:41:16 pm

Things like this make my go Mmmmm... and make my mouth water... and make me weak at the knees. I love these kinds of pastries. Not too sweet. Decadent and comforting all at once.

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Lizzy
3/6/2015 11:20:08 am

Absolutely! Thanks Jennifer x

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Red Nomad OZ link
24/5/2015 01:07:53 am

I have many food weaknesses, and Greek desserts are right up there with the best of them. I don't care how the pastry name is spelled - isn't it more important how it looks and tastes??

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Lizzy
3/6/2015 11:20:41 am

Ah, Red. You've nailed it. That's why I love you and your work! Thanks for stopping by x

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David link
24/5/2015 04:22:45 am

Let's start with this: I spell it both ways (mood swings, you know...) but I always sounds - and tastes - the same! Lovely recipe, Liz, and I look forward to trying it this summer. I have clipped and bookmarked several different versions of this, but I can honestly say I like yours best so far!

Reply
Lizzy
3/6/2015 11:21:12 am

David, thank you so much for your very kind words! I hope you do try this one x

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kellie@foodtoglow link
24/5/2015 08:07:04 am

I can see why it is your kedvenc! This reads and looks fantastic. I don't think I could resist a slice! I spell it phyllo. :-)

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Lizzy
3/6/2015 11:21:34 am

Thanks Kellie, it IS so delicious too! x

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Ambra Sancin link
24/5/2015 12:20:58 pm

ANYTHING with ANY sort of custard in it is fine by me. Haven't eaten this in ages. Must amend.

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Lizzy
3/6/2015 11:21:56 am

Ambra, I am with you on that one. And, yes, do fix that now! x

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Amanda link
24/5/2015 12:52:58 pm

I adore this stuff, but never thought to make it myself. It looks so simple I may just have to amend that little oversight.

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Lizzy
3/6/2015 11:22:33 am

Amanda, we are as one on that point. This is truly one of my favourite things. Yes, DO try making it. It is simple x

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Eha
24/5/2015 01:46:43 pm

Tho' I basically use it for savoury dishes I DO say 'phyllo' but oft read it 'filo' on boxes!! Hmmm: have never made it to the gym . . . thought I could do it all at home: better not go near a mirror :D !!!!

Reply
Lizzy
3/6/2015 11:23:06 am

You are funny, Eha. Thank you for stopping by my friend. x

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Jane link
24/5/2015 01:50:02 pm

That was fun Liz, reminded me of my aerobics days! I'll need to get back to it if I eat too much of this scrummy looking slice. Oh who cares, I'll just go for a nice walk instead.

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Lizzy
3/6/2015 11:23:35 am

Yes, yes, yes, Jane. Scrummy is good and so is walking x

Reply
Anna @ shenANNAgans link
24/5/2015 02:22:05 pm

It looks so pretty, but I have problems eating foods that wobble, especially jelly. #shudder

What foods make me go MMmmmm.... Um, pretty much anything I dont have to cook, sushi, noodle soup, mexican foods, moms spaghetti & creamy mashed potatos. :)

And, I have only known it as Filo. Bogan chef right here. LOL!

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Lizzy
3/6/2015 11:24:33 am

Your foods that make you go MMMMmmmm are indeed delish, Anna. Thanks for your kind words. And no, not bogan chef, just me showing my age. Phyllo seems to also be an older way of spelling it x

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Lorraine @ Not Quite Nigella link
24/5/2015 02:40:00 pm

They do remind me of Hungarian kremes. I love Greek sweets-even though they are very sweet they're so delicious!

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Lizzy
3/6/2015 11:25:36 am

See, that's the thing, Lorraine. This one is not very sweet at all... and even less so, as I have cut down the sugar (always do). I'd much rather eat something like this than a sickly sweet, thickly iced cupcake for example.

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Liz link
24/5/2015 02:49:36 pm

I tend to spell it as you do, phyllo.
And, even more important, is the magnificence of this dessert!!!

Reply
Lizzy
3/6/2015 11:25:59 am

Liz, thank you for your kind words. It is rather... : )

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Tandy | Lavender and Lime link
24/5/2015 09:56:53 pm

I love the way you have put the pastry on top! I am going to be making phyllo pastry this year without a doubt :)

Reply
Lizzy
3/6/2015 11:26:16 am

Tandy, thanks for your kind words xo

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Krista link
25/5/2015 01:49:41 am

Phyllo is the spelling I'm used to. :-) I love this slice, Liz. A friend of mine made it for me last year and it was marvelous. :-)

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Lizzy
3/6/2015 11:26:51 am

Isn't it delicious, Krista! This one is at the top of my repertoire. x

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inky
25/5/2015 06:55:34 pm

So my personal trainer is a young Greek man and between making jokes about trying to get the Beyonce on my front around to the back where it should properly be :) we talk a lot about his Yiayia - and, you guessed it, this is her speciality. I have just forwarded it to him to him and his reply "Does that blog lady have any openings for grandsons?"

Reply
Lizzy
3/6/2015 11:27:31 am

Ha, Inky, what a fun tale you have shared! Yes, I do have openings for grandsons, indeed, but they'd need to be around five years of age! : )

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Hotly Spiced link
26/5/2015 12:12:47 pm

I was also doing those step classes in a gym in the 90's. What a pretty custard slice this is - it looks perfect. I always thought it was the Americans who said phyllo while we used filo. It's all Greek to me xx

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Lizzy
3/6/2015 11:27:51 am

LOL, good point, Charlie xox

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Elizabeth link
26/5/2015 12:38:12 pm

This looks so delicious on so many levels... especially that it taste better the next day and then the next :)
Thanks for sharing!
Liz xx

Reply
Lizzy
3/6/2015 11:28:15 am

My great pleasure, Elizabeth, thank YOU for stopping by x

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Glenda link
27/5/2015 04:41:50 am

Liz, I love this dessert. I have made Jane's (from Tea with Hazel) version a couple of times and it is to die for. Yours looks equally gorgeous.

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Lizzy
3/6/2015 11:28:53 am

Me too, Glenda, I love it so much. I will have to check out Tea with Hazel, thanks for the intro! x

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Hala
30/5/2015 10:51:50 pm

Hello.. very interesting recipe especially that I haven't had any Greek dessert in my life before.
Isn't there anything missing here? I mean shall we pour the custard over the phillo? and then also cover the custard with few sheets and then bake? m sorry but this step is not clear to me.
Thank you for sharing this amazingly-looking-delicious-recipe.

Reply
Lizzy
31/5/2015 08:22:02 am

Dear Hala, thank you for your kind words. Yes, you pour the cooled custard over the phyllo and then bake... in my endeavours to write the recipe, I had omitted that one point. Thank you for picking it up! : )

Reply
Andrea
2/11/2019 08:10:42 pm

So good to revisit this agin, so yummy! Going to share with my Greek friend in Thessaloniki

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