This is a classic recipe that never gets old.

It’s basically a custard pie and is fabulous served with coffee or for dessert or breakfast.

It’s a soul-warming food that we love.

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Makes 10 pieces

Ingredients

½ cup caster sugar
6 cups milk
2 tsp vanilla bean paste
1 cup semolina
4 whole eggs, lightly whisked
Zest 1 lemon
400g filo pastry
150g butter, melted
1 cup caster sugar
1 cup hot water
Zest 1 lemon

Method

Preheat oven to 170°C.

Place the sugar, milk and vanilla in a saucepan over medium heat and bring to a simmer.

Slowly whisk in the semolina, followed by the eggs, until it starts to thicken, then whisk in the zest.

Grease a 25cm x 30cm baking dish with melted butter.

Lay one piece of filo pastry on the bottom of the dish and brush with melted butter; repeat until you have 12 layers of pastry on the base.

Spoon over the custard and repeat the process with the pastry.

Score the pastry into squares and bake for 45 mins or until the pastry is golden and the custard is set.

Make a syrup by placing the sugar, water and zest in a small saucepan over medium heat. Bring to a boil and cook until it thickens—around 10 to 15 minutes.

Strain the syrup through a fine strainer and pour evenly over the cooked galaktoboureko.

Slice the pie following the score marks and serve.