When it comes to savoury and syrupy delicious Greek desserts, Galaktoboureko comes to mind as one of the most popular and favourite traditional Greek desserts. However, Baklava is right up there as a favourite as well. What happens if we combined the two? You get a Galaktoboureko-baklava! Your family and friends are sure to fall in love with this amazing Greek sweet fusion recipe by Mary’s Kouzina
2 × 375g fillo pastry
300g unsalted butter, melted
2 cups sugar
3 cups water
2 tablespoons honey
1 cinnamon stick
6-8 whole cloves
3 ribbons of lemon rind
120g unsalted butter
160g fine semolina
1 litre full cream milk
1 ribbon of lemon rind
2 tablespoons caster sugar
2 teaspoons cinnamon
1 teaspoon all spice
1/4 teaspoon salt
Preheat your oven to 170°C
Add all the ingredients except the honey to a small saucepan. Stir once & bring to the boil.
Reduce heat to low & allow the syrup to simmer for approx 20 min, or until it thickens slightly. Stir in the honey. Set aside to cool.
Place the butter, semolina, sugar, milk & lemon rind in a large sauceran over medium-high heat.
Whisk constantly to avoid the semolina from sticking. Once the custard has thickened add the egg & whisk well. Remove the lemon rind. Set aside.
Use a food processor to chop the walnuts until they are a chunky crumb. Mix in the sugar & spices.
Grease a 23 by 30cm baking tray with butter. Place the tray vertically in front of you. Brush a layer of Fillo Pastry with butter & place it horizontally on the top half of the tray allowing the some overhang. Brush another sheet of Fillo & place it horizontally on the bottom half of the tray, also allowing overhang & ensuring both ends overlap slightly in the middle of the tray. Continue this layering process with the remainder of the Fillo Pastry.
Pour in the walnut mix, spread & press down. Spoon over the custard & spread it gently over the nuts. Fold in the overhanging pastry & brush the Pastry with butter.
Sit the baking tray on top of the 2nd packet of Fillo & cut around the base. Place the Fillo off cut offs on top of any exposed custard then lay the entire second packet of Fillo that has been cut to size into the tray.
Cut fillo into diamond shapes. Pour the remaining butter on top of the Filo & tilt the tray from side to side so the butter seeps into all the incisions.
Bake for approximately 50 min or until golden. Remove from the oven & immediately pour over the cooled syrup.
Allow to cool before cutting & serving.
See more recipes by Mary’s Kouzina