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Galactoboureco - Filo pastry stuffed with semolina custard

Irresistible pieces of Heaven


  1. Begin with the syrup, place all the ingredients except the lemon juice and the rose water in a saucepan and boil for 7 minutes. Reduce the heat and add the lemon juice and the rose water.

  2. Separate the yolks from the egg whites and beat the egg whites with a pinch of salt to make a meringue.

  3. Add the yolks one by one whilst stirring.

  4. Put the sugar, double cream, mastiha and milk in a saucepan and mix.

  5. Once the sugar has melted, gradually add the semolina, stirring constantly. Boil for a minute and remove from the heat.

  6. Add the vanilla and butter to the cream and stir until the butter melts.

  7. Gradually add the eggs whilst stirring constantly

  8. Put it back on the fire to heat but not boil and remove it.

  9. With the special tool I remove the fibers from the peel of the orange and the lemon and I put them at the moment in two separate bowls with water so that they do not dry out.

  10. Preheat the oven at 180 degrees Celsius without the fan.

  11. Fill the pastry which you greased with butter in individual patties by adding a string from the peel of the orange and a lemon and then wrap them like dolmadas (see video).

  12. Place in a buttered pan and butter well on top.

  13. Place on the lower shelf of the oven and bake for 15 minutes, then reduce to 160 degrees Celcius for another 33 minutes

  14. Very slowly add the cold syrup on the hot dessert.


For the cream 

250 ml milk 

125 ml double cream 

100 gr fine semolina flour 

120 gr sugar 

50 gr clarified butter 

4 medium eggs 

1.5 teaspoon vanilla extract 

1 orange unwaxed 

1 lemon unwaxed 

1 teaspoon Chios Mastiha   

vanilla extract 

1/2 lemon 

1 teaspoon Rose water   

For the wrapping 

10 sheets filo pastry 

200 gr clarified melted butter

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