- TM 31
Ingredients
pastry
- 10-12 sheets Filo Pastry
- 125 grams melted butter
semolina custard filling
- 70 grams sugar, to taste, can go up to 100g
- 3 egg yolks
- 90 grams semolina, fine or coarse, depends on preference
- 750 grams Milk
- 1 teaspoon vanilla essence or sugar
- 1 teaspoon Butter, just a dollop
Syrup
- 220 grams sugar
- 110g grams water
- 1/2 juice of 1 lemon
- pinch ground cinnamon
- 2 tbsp cloves, or a small handful
Accessories you need
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Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
- Place eggs and sugar into bowl and mix on speed 6 for 1 minute or until mixture has paled in colour. Scrape down bowl.
- Add semolina and milk and cook on Reverse for 7 minutes at 90 degrees on speed 4. Once thickened add vanilla and butter and mix on [counterclock], speed 3 for 10 seconds or until just combined.
- To assemble:Preheat oven to 180degreesButter a 30cm baking tray (deep) and layer 5-6 pieces of fillo pastry, buttering each in between layers. Let some fillo overhang over the sides of the baking tray.
Pour in semolina custard filling and then bring in overhanging pieces of fillo. Then complete layering of another 5-6 pieces of fillo, buttering in between each one. Make sure these layers fit perfectly in the baking tray so as it looks neat.
Cut with sharp knife your pieces (but not all the way through, just so as to make it easier for cutting portions after cooking).Cook in oven for approx 45 mins or until golden brown. - Picture above is what it should look like before cooking!
- Place all ingredients for syrup into bowl and cook for 10 minutes, 100 degrees, speed 3. Syrup is ready when you dip a spoon in syrup and it feels sticky between your fingers when touching.
- Pour syrup over cooked vanilla slice. Position cloves so as they are equally in centre of each piece of slice you have previously cut and then once cooled, slice through completely.
- Variation - Instead of filo pastry, use 1 packet of Kataifi (shredded pastry). You will only need 3/4 of teh packet and you lay some on the base, drizzled with butter, and the other half on the top, again drizzled with butter. Then once cooked, apply syrup as per normal. This also won't need to be scored before baking.
Semolina custard Filling
Galaktoboureko
Syrup
Tip
Can add cinnamon on top of semolina custard alone and can be served as breakfast or dessert.
Can also be used as a filling to a cake.
Recipe may also be doubled depending on how large your baking tray is and how thick you would like your vanilla slice!
Can be cut into square pieces or diamonds
Variation - you can use Kataifi pastry instead of filo. 1 packet will do 1 galaktobouriko and much easier to assemble. See alternative photo.
Thermomix Model
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Recipe is created forTM 31
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Comments
CM16: That's so fantastic! Thank you for letting me know how it turned out. You've gone a step further and may be on a winner. I usually just do kataifi, custard and then top with kataifi, but you've doubled that layering. I might have to try it myself.
Helen Vogiatzakis
Business Development Manager WA
So delicious, I made this with Kataifi and made into layers to how I read from recipe but unsure if correct: Kataifi then custard, kataifi, custard and then katifi. Was amazing warm and will be even more so tomorrow am sure! Will be making this again so easy! Thank you
This is an amazing, quick, easy recipe and so yummy. Definitely going to be making this again. My father who is a real traditional Greek said it was the best galatobourouko he has tasted. Thanks again.
Hi Helen. Are the cloves just for decoration or do your place them into the syrup mix to cook? Thanks
Delicious. Made a half batch of sugar syrup with extra lemon juice.
So glad you liked it. I have that custard most weekends for breakfast with 2 whole eggs and a little less sugar. I call it semolina custard and it's also up on recipe community.
Helen Vogiatzakis
Business Development Manager WA
I made tnis today yum yum yum
Yum! I used the kataifi and it was super quick. Love the custard, might just make that next time! Thanks for sharing
Hi Kim, it's best served the same day it's made. It's fine to allow it to cool down before serving, but when put into the fridge, with the syrup, it does go a little soggy. I still love it, but for maximum effect, serve the same day.
Helen Vogiatzakis
Business Development Manager WA
Hi Helen, Just wondering if it is ok to make this dessert a day before eating? or better to serve immediately?
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