Greek · Dinner
Crispy Custard Pastry with Lemon Syrup
Galaktoboureko
Around 30% fewer calories and significantly lower saturated fat, the custard made with skimmed milk and reduced eggs and butter reduced by half throughout both the filo layers and the syrup, with the authentic semolina custard, crisp filo, and fragrant lemon syrup of the classic Greek dessert.
$
30 minsPrep
50 minsCook
80 minsTotal
MediumLevel
Nutrition per serving
485Calories
12gProtein
16gFat
68gCarbs
28gSugar
1gFiber
185mgSodium
68mgChol
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Instructions
1
Prep
Preheat oven to 180°C/350°F and lightly butter a 20cm baking dish. Heat 500ml skimmed milk in a saucepan over medium heat until just below simmering. Whisk in 50g semolina and 40g caster sugar, stir continuously for 5 minutes until thickened. Cool 5 minutes, whisk in 2 eggs one at a time, then lemon zest and vanilla extract.
2
Build 1
Layer 2-3 filo sheets in the dish base (they may overlap slightly in a smaller dish), brushing each lightly with melted butter mixed with water. Pour custard evenly over filo base.
3
Build 2
Layer remaining 2-3 filo sheets over custard, brushing each lightly, tuck in edges neatly. Score the top into portions with a sharp knife.
4
Bake
Place in preheated 180°C oven for 35–40 minutes until deep golden. While pie bakes, simmer 75g caster sugar, 75ml water, juice of 1/4 lemon, lemon zest strip, and cinnamon stick together for 8 minutes until slightly thickened; strain.
5
Glaze
Remove pie from oven. Pour hot syrup evenly over the top immediately.
6
Rest and plate
Cool at least 20 minutes until custard sets. Slice into portions and serve. The dessert is ready once completely cooled.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 5 filo pastry sheets
- 1 tbsp unsalted butter
- 1 tbsp water
- 500ml (2 1/8 cup) skimmed milk
- 50g (1.8 oz) fine semolina
- 40g (1.4 oz) caster sugar
- 2 eggs
- 0.5 lemon zest
- 0.5 tsp vanilla extract
- 75g (2.6 oz) caster sugar
- 75ml (1/3 cup) water
- 0.25 lemon juice
- 0.5 strip lemon zest
- 0.5 cinnamon stick