Galaktoboureko – Greek semolina cake with filo dough

Ingredients for 1 servings:

• 3 eggs, (M)
• 100 g sugar, preferably brown
• 100 g semolina (durum wheat semolina)
• 1 liter of milk (I use 0.5%)
• 1 vanilla pod(s) or 2, pulp of which
• 1 lemon(s) or orange, untreated, zest
• 1 tbsp cinnamon (or 1 tbsp cardamom see tip)
• 1 pinch of salt
• 100 g butter, liquid, maybe a little more
• 1 pack of dough (filo or Yufka dough sheets, 360g each – or strudel dough
• 125 ml water or orange juice (see tip)
• 100 g sugar, honey or maple syrup (see tip)
• 1 lemon(s) or orange, juice
• 1 tbsp cinnamon (or 1 tbsp cardamom see tip)

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

slightly oriental variant; one tray contains about 20 slices

Beat the eggs with 100g of sugar until frothy, then stir in the semolina. Bring the milk to a boil with the vanilla seeds, cinnamon, lemon zest, and salt. Stir in the egg and semolina mixture, stirring constantly, until the mixture thickens. Let cool, stirring occasionally. Line a large baking tray with baking paper or grease it, and preheat the oven to 180°C (top/bottom heat) or 160°C (fan oven). Melt the butter. Spread the pastry sheets out on a work surface under a damp cloth. Place half of the pastry sheets overhanging the tray, brushing each sheet with butter. Spread the semolina mixture evenly over the dough, then fold the pastry sheets over the top. Brush the remaining pastry sheets with butter and place them on top, tucking in the edges. Cut into 8x8cm squares with a sharp knife and bake on the second rack from the bottom until golden brown; this takes a good half hour. Simmer the remaining sugar with the water, lemon juice, and the second tablespoon of cinnamon for 5 minutes. Drizzle the hot pie with liquid, let it cool, and serve lukewarm or cold. Tips: – You can also use honey or maple syrup for the syrup: Simmer water with spices for 5 minutes, then stir in the honey or maple syrup only once the water has cooled to about 80°C. – Using cardamom instead of cinnamon and orange juice instead of water isn’t traditionally Greek, but it’s very tasty. – I’ve reduced the sugar a bit to accommodate the Greek preference for “very sweet” to German tastes.