Golden, Crispy, Perfection. One bite and you’ll agree!
The Greek Club’s Galactoboureko is famous! Before giving it a try yourself, listen to our General Manager, Andrew Tambakis, share our secrets with Ray Hadley on 4BC!
1 ½ litres milk
1 ¾ cups sugar
1 cup semolina
6 eggs beaten
1 Tablespoon vanilla essence
1 tablespoon orange rind
1 packet filo pastry
200g melted butter
2 cups sugar
1 ½ cups water
Heat milk and sugar in saucepan
When the milk is near boiling point, add semolina, eggs, vanilla essence and orange rind.
Stir over the heat until mixture thickens.
Remove from heat and allow to cool slightly
Roll out pastry. Place 9 sheets on the base of a baking dish, brushing every second sheet with butter.
Trim the pastry to fit the dish.
Pour warm custard into dish and spread evenly.
Place the remainder of filo over the top of the custard. The pastry should be generously brushed with melted butter.
With a very shape knife cut through the top layers of filo making either triangle, diamond or square shapes.
bake in a moderate to low oven 160 degrees for 30 to 35minutes, or until golden brown.
Remove from oven and allow to cool slightly.
Combine sugar and water in saucepan and heat until boiling.
Add cinnamon and boil for 10 minutes.
leave to cool slightly
Once the galatoboureko and syrup are both warm, pour the syrup evenly. Allow to cool completely before cutting into shapes for serving.
Alternatively, if your not much of a baker you can try our galatoboureko at the Odyssey Taverna. You won’t be disappointed!
Click here to book your table or give us a call on 3844 1166.