Semolina Custard In Filo Pastry

Ingredients

• For the custard filling:
• 1.5 litres whole milk
• 200g fine semolina
• 200g caster sugar
• 4 large eggs
• 2 tsp vanilla extract
• Zest of 1 lemon
• 100g unsalted butter
• For assembly:
• 500g filo pastry (about 20 sheets)
• 200g unsalted butter, melted
• For the syrup:
• 400g caster sugar
• 350ml water
• Juice of 1 lemon
• 1 cinnamon stick
• 2 strips lemon peel

Method

1. First, make the custard filling. Pour the milk into a large, heavy-based saucepan and heat over medium heat until it just begins to steam - don't let it boil yet. Add the sugar and stir until completely dissolved.

2. Gradually add the semolina in a slow, steady stream, whisking constantly to prevent lumps forming. Keep whisking as you bring the mixture to a gentle simmer. Continue cooking, stirring constantly with a wooden spoon, for about 5-7 minutes until the mixture thickens considerably and pulls away from the sides of the pan. It should have the consistency of thick porridge.

3. Remove from the heat and stir in the butter until melted and fully incorporated. Add the lemon zest and vanilla extract. Allow the mixture to cool for 10 minutes, stirring occasionally to prevent a skin forming.

4. In a separate bowl, lightly beat the eggs. Take a ladleful of the warm (not hot) custard and whisk it into the beaten eggs to temper them - this prevents scrambling. Then pour the egg mixture into the custard, stirring vigorously to combine. The custard should be smooth, thick, and glossy. Set aside to cool to room temperature, stirring occasionally.

5. Preheat your oven to 180°C (160°C fan/Gas Mark 4). Brush a 30cm x 20cm baking tin generously with melted butter.

6. Unroll the filo pastry and cover with a slightly damp tea towel. Take one sheet, brush it thoroughly with melted butter, and lay it in the tin. Repeat with 9 more sheets, buttering each one and laying them slightly overlapping to cover the base completely. Allow the edges to overhang the sides of the tin.

7. Pour the cooled custard filling over the filo base, spreading it evenly right to the edges with a spatula. The custard should be completely cool or it will melt the remaining filo layers.

8. Layer the remaining filo sheets on top, buttering each one generously. Fold any overhanging filo from the base up and over the top edges, creating a neat border. Brush the entire top surface liberally with butter - this creates that signature golden, crispy finish.

9. Using a very sharp knife, score the top of the galaktoboureko into squares or diamond shapes, cutting through just the top filo layers. This makes portioning easier after baking. Sprinkle a few drops of cold water over the top - this helps prevent the filo from curling during baking.

10. Bake for 50-55 minutes until the top is deep golden brown and crispy, and you can see the custard has set when you gently shake the tin. If the top browns too quickly, cover loosely with foil for the final 15 minutes.

11. While the galaktoboureko bakes, make the syrup. Place the sugar, water, lemon juice, cinnamon stick, and lemon peel in a saucepan. Bring to the boil, stirring until the sugar dissolves completely. Reduce heat and simmer for 10 minutes until slightly thickened. Remove from heat and allow to cool to room temperature - this is crucial.

12. As soon as the galaktoboureko comes out of the oven, slowly pour the cooled syrup evenly over the entire surface, especially along the scored lines. You'll hear it sizzle beautifully. The hot pastry will absorb the cool syrup perfectly. Allow it to soak in completely.

13. Leave to cool completely at room temperature for at least 4 hours, or preferably overnight. During this time, the layers will set, the syrup will be fully absorbed, and the flavours will develop. Don't refrigerate as this can make the filo soggy.

14. Cut through the scored lines to portion and serve at room temperature. Galaktoboureko is incredibly rich and sweet, so small portions are perfect. It keeps well covered at room temperature for 2-3 days, or refrigerated for up to 5 days. Serve with strong Greek coffee or a glass of cold water to balance the sweetness.