Come Dine With Me recipes Galaktoboureko recipe

More from Tina Panayi's menu

Date Published:

20/10/2009

Tina Panayi finishes off her Greek feast with traditional syrupy sweet filo pastry galaktoboureko on Come Dine With Me Macclesfield

• Perfect wine match: Hardys Stamp of Australia Sparkling Chard Pinot Noir

1. For the semolina custard, put the semolina and milk into a medium saucepan. Beat 2 whole eggs and 2 egg yolks together and add to the pan. Sprinkle with the cinnamon and place over a low heat. Cook until the sauce thickens, stirring constantly. Remove from heat and add the lemon zest and juice with a knob of butter. Stir well.

2. To make the syrup, put the lemon zest and juice, water and caster sugar into a small saucepan and bring to the boil over a medium heat. Add the vanilla extract and stir until all the sugar has dissolved. Reduce the heat and leave to simmer gently for 20 minutes or until syrup thickens slightly. Set aside.

3. Preheat the oven to 180ºC/Gas 4. Lightly pull the pastry sheets apart and put on a plate. Cover with a damp tea towel to prevent the pastry drying out. Coat the inside of a 12 hole bun tins with melted butter.

4. Brush the butter lightly over one sheet of filo pastry. Cover with another sheet and brush with butter like the first. Continue to layer 3 more sheets of pastry on top, buttering between each one. Cut the pastry stack into six equal sized squares and place a pile into each hole in the tin. Continue buttering and stacking five more sheets of pastry in exactly the same way. Place in the tin.

5. Spoon 2 tbsp of semolina custard into each pastry case and fold the excess pastry inwards to form a parcel. Brush with the remaining melted butter. Bake for 15-20 minutes until pale golden brown and crisp. Transfer to a shallow dish. Heat the syrup and drizzle over the warm pastries. Allow to cool completely before serving.

Please note this recipe is the contestant's own and has not been tested professionally. Like the Come Dine With Me contestants, you could be creating a culinary delight or dining disaster, so switch on your ovens and be bold.

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