Galaktoboureko with Orange Semolina Custard

Melt 200 g Unsalted butter gently and keep it warm. Have a pastry brush ready.

Whisk the Eggs with 150 g Caster sugar until pale and airy, then whisk in 2 tsp Vanilla extract and the zest of 1 Oranges.

Heat 1 l Whole milk in a heavy pan until it steams and small bubbles ring the edge. Do not let it boil hard.

Rain in 150 g Semolina while whisking hard, so no lumps form. Cook until the custard is thick like porridge and pulls away from the pan, about 5 min.

⚠ Tip: Keep the heat moderate and keep whisking — semolina catches and scorches on the base.

Off the heat, ladle a little of the hot custard into the egg mixture while whisking, then pour it all back into the pan. Cook gently for another 2 min until it thickens again.

Simmer 200 g Honey, 200 g Caster sugar, 200 ml Water, the juice of 1 Lemons and the strip of Oranges peel with 1 Cinnamon sticks for 5 min, until slightly thickened. Cool completely.

⚠ Tip: Syrup must be cool when it hits the hot pie — hot syrup on hot pastry makes it soggy.

Brush a baking dish with butter. Lay in 8 Filo pastry sheets one at a time, brushing each with melted butter, letting the edges hang over the dish.

⚠ Tip: Keep unused filo under a damp cloth — it dries out and cracks in minutes.

Spread the warm semolina custard over the filo in an even layer, right to the edges.

Top with the remaining 8 Filo pastry, brushing each sheet with butter. Fold the overhanging edges back over the top and brush again. Score the top into portions with a sharp knife.

Bake at 180 °C for 50 min to 55 min, until the filo is deep golden and sounds crisp when tapped. The custard will puff and set.

Pour the cool orange honey syrup slowly over the hot pie, letting it run into the scored cuts. Leave to stand for at least 1 h so the syrup soaks in and the custard settles.

Cut along the scored lines and lift out with a spatula. Serve at room temperature, when the filo is still shattering and the custard holds a clean edge.