Fillo Galaktoboureko

Serves 4-6
Time 45 minutes


1 packet thick fillo pastry
1 cup melted butter

For the custard:
½ cup fine semolina
¼ cup sugar
500mls milk
2 tbsp. butter
2 egg yolks
zest of 1 orange
1 tsp. vanilla essence

For the syrup:
1 cup sugar
½ cup water
1 tbsp. orange water
3 – 4 cardamom pods
1 cinnamon stick


Heat the milk and sugar stirring constantly. When the sugar has dissolved, add butter, orange zest, semolina and vanilla.

Bring to the boil, stirring constantly. When it begins to thicken and come away from the sides, beat in eggs yolks. Remove from the heat and allow to cool.

In a saucepan, bring all the ingredients for the syrup to the boil. Simmer for 15 minutes. Remove from heat and set aside.

To assemble the pastries, lay one sheet of the thick fillo on a board. Brush half the pastry with melted butter and fold over. Brush the folded pastry with another layer of butter and fold in half again to form a square. Brush with a final layer of butter and place a spoonful of custard in the middle of the pastry. Bring the edges into the centre and twist at the top to secure. Place in baking dish with the edges of the pastry facing up. Brush the tops of the pastries with butter.

Bake in a preheated 200C oven for 10 – 15 minutes or until crunchy and golden.

Drizzle with sugar syrup and serve.