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Preparation time
25min
Total time
1h 10min
Portion
10 slice(s)
Level
medium

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

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Recipe's preparation

    Semolina custard Filling
  1. Place eggs and sugar into bowl and mix on speed 6 for 1 minute or until mixture has paled in colour. Scrape down bowl.
  2. 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.
  3. Galaktoboureko
  4. 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.
  5. Picture above is what it should look like before cooking!
  6. Syrup
  7. 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.
  8. 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.
  9. 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.

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

  • Appliance TM 31 image
    Recipe is created for
    TM 31

This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

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Galaktoboureko (Greek Vanilla Slice)

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Comments

  • 11. May 2020 - 17:35

    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. tmrc_emoticons.)

    Helen Vogiatzakis Mixingbowl closed


    Business Development Manager WA

  • 9. May 2020 - 19:38
    5.0

    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

  • 14. January 2018 - 23:49
    5.0

    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.

  • 6. August 2017 - 18:01

    Hi Helen. Are the cloves just for decoration or do your place them into the syrup mix to cook? Thanks Smile

  • 8. January 2017 - 12:46
    5.0

    Delicious. Made a half batch of sugar syrup with extra lemon juice.

  • 20. June 2016 - 23:57

    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.  tmrc_emoticons.)

     

    Helen Vogiatzakis Mixingbowl closed


    Business Development Manager WA

  • 20. June 2016 - 19:33
    5.0

    I made tnis today yum yum yum tmrc_emoticons.)

  • 7. May 2016 - 14:26
    5.0

    Yum! I used the kataifi and it was super quick. Love the custard, might just make that next time! Thanks for sharing 

  • 5. September 2015 - 23:20

    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. tmrc_emoticons.)

     

    Helen Vogiatzakis Mixingbowl closed


    Business Development Manager WA

  • 5. September 2015 - 20:22

    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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