full recipe – galaktoboureko
Melbourne chef Ella Mittas lets us in on how to make her favourite dessert recipe from her book, "Ela! Ela! To Turkey and Greece, a Journey Home Through Food".
INGREDIENTS
Serves 10.
For the custard:
150g fine semolina
200g caster sugar, divided into 2
400g cream
600g milk
Four eggs
150g salted butter
One tsp vanilla extract
250 g salted butter, melted for brushing the filo
450 g of filo pastry
For the syrup:
550 g caster sugar
450g water
Rind from one lemon
METHOD
1. Preheat your oven to 165°C.
2. For the syrup: combine the sugar, water and lemon rind in a pot, place over medium heatand bring to a boil. Once the sugar has dissolved completely, set aside to cool.
3. In a second pot, add the cream, milk, 100 grams sugar and vanilla. Place over a medium heat and bring to the boil.
4. As soon as the cream mix has come up to heat, whisk in the semolina. Do this incrementally: if you add too much at once your mix will get lumpy. Whisk until mix thickens: five to seven minutes.
5. Once the mix has stopped thickening, remove from the heat and add the butter. Continue whisking until the butter is completely incorporated and the mix has cooledslightly.
6. Separately in a mixer, beat the eggs with the other 100 grams of sugar until white and fluffy.
7. Once the semolina mix is lukewarm, gently fold through the egg mix with a spatula.
8. Melt the butter for the filo. Generously brush a baking dish with some of the melted butter then start assembling the pie by spreading sheets of filo in the dish and brushing with butter.
9. Repeat the process with half of the packet of filo, then spread the custard on top and fold over the filo that is hanging over the edges. Brush with butter.
10. Set one sheet of filo aside and add the remaining sheets over the custard, drizzling each one with melted butter. Then carefully cover with the final sheet, tucking it under the edges of the pie.
11. Score your pie into serving-sized pieces with a sharp knife; this will help keep the pastry intact when you’re cutting it later. Then pour the remaining butter over the top and bake for around an hour or until golden and crunchy.
12. When ready, remove from oven and pour the cold syrup over the pie.
To see more of Ella Mittas, visit her Instagram over here.
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