Chefs' Recipes

Hellenika’s galatoboureko

Lovers of custard, this is the dessert for you. Creamy custard baked between gauzy layers of filo pastry and drizzled with orange syrup. It doesn't get better than this.
Three pieces of galaktoboureko stacked together on a white plate with orange syrup served in a dish on the side.

Photo: Chris Court

Chris Court
6 - 8
1H 10M
1H 30M

“I love eating this one cold from the fridge. But really, it’s best eaten straight off the bench about an hour after it’s finished cooking,” says Gloftis.


Orange syrup


1.Place butter in a saucepan over low heat and skim occasionally until milk solids separate and butter is clarified (10-12 minutes). Strain through a fine sieve lined with muslin (discard solids) and keep warm.
2.Brush a 5cm-deep, 24cm x 30cm baking tray with clarified butter, trim filo to size, then line base of tray with 4 sheets of filo, brushing sheets with clarified butter as you layer them.
3.To make custard, bring milk and vanilla paste to the boil in a saucepan over medium heat. In a large bowl, whisk the sugar and eggs together, then mix in the flours, until combined. Gradually stir in half of the warmed milk until smooth and combined; then gradually stir in remaining milk mixture. Transfer to a large clean non-stick heavy based saucepan and place over medium heat. Cook, whisking continuously until ribbon stage (when beaters are lifted, batter falls from beaters like a ribbon) and thickened; be careful not to scramble eggs (8-10 minutes).
4.Preheat oven to 165˚C. Pour in batter mixture, smooth top, then top with remaining filo sheets, brushing each with butter. Brush top with butter and lightly score top in a rectangle pattern; bake until pastry is golden (40-45 minutes).
5.Meanwhile, to make orange syrup, combine sugar and 100ml water in a small saucepan over medium heat and stir until sugar has dissolved (5 minutes). Add orange and bring to a simmer; cook until slightly reduced (8-10 minutes). Cool to room temperature.
6.Stand galaktoboureko on a wire rack in tray for 1 hour. Pour over half syrup. Refrigerate for 2-3 hours before cutting to serve. To cut, run a sharp knife along the edge of the pastry. Following the rectangular pattern, slice into desired size portions. Use a pallet knife to lift out. Serve drizzled with extra syrup.

Related stories

crêpes Suzette in a cast iron pan with candied orange peel and sauce with flames
Chefs' Recipes

Crêpes Suzette

Prolific restaurateur and chef ANDREW MCCONNELL shares his take on the French classic that sets hearts (and crêpes) on fire at Melbourne’s Gimlet.