Raspberry galaktoboureko

Greek 30 Mins Prep · 100 Mins Cook

1. Slice the lemon. In a medium-sized saucepan, combine the water, 275ml caster sugar, honey, cinammon stick, cloves and lemon slices. Place over a low heat and stir until the sugar has dissolved. Increase the heat to medium and simmer for approx. 15-20 minutes, or until the syrup has thickened to honey consistency and colour. Remove from the heat and place in the fridge to cool completely.
2. Split the vanilla bean. In a large saucepan, heat the milk and 220g caster sugar over a medium heat until it just starts to boil. Slowly pour in the semolina flour in a thin stream while whisking constantly. Reduce the heat to medium and continue whisking until the custard thickens and becomes smooth. Stir in 50g butter until melted and fully combined. Allow the custard to cool for 30 minutes, then whisk in the eggs one at a time until smooth.
3. Preheat the oven to 160°C, gas mark 3.
4. Melt 250g butter in a saucepan over a medium heat until foamy and golden. Strain to remove solids, leaving clear browned butter.
5. Remove the filo pastry from the packaging and cover it with a damp tea towel to prevent it from drying. Line a 30cm x 20cm baking dish with a sheet of filo, brushing lightly with butter. Continue layering filo sheets, brushing each with butter, alternating between covering the base and sides. Repeat until 6 layers are used.
6. Pour the cooled custard into the filo-lined dish, smoothing the top. Gently spread the raspberry jam over the custard, creating an even layer. Fold over the overhanging filo layers, brushing each fold with butter. Add 6 more layers of filo on top, brushing each sheet generously with butter. Using a serrated knife, score the top filo layers into 12 squares.
7. Bake for approx. 1 hour or until golden brown.
8. Remove from the oven and immediately ladle the chilled syrup over the hot pastry, allowing it to soak in gradually. Scatter the remaining fresh raspberries over the top. Cool for at least 2 hours before serving.
9. Dust with the icing sugar and serve.

© 2020-2026 سبينس. كل الحقوق محفوظة Spinneys.com