Greek Custard Pastry (Galaktoboureko)

There's nothing like eating food you grew up with to remind you of home.  I was only really introduced to Greek desserts when I met my husband but I have grown to love the sweetness and simplicity of Greek sweets. He craves these sweet delights frequently and I have been challenged to make them just like his mother does.

Acquiring a good Greek desserts recipe book was therefore a priority during our courtship. I became familiar with Vefa Alexiadou on Greek morning television and realised that she was to Greece what Martha Stewart is to America or Delia Smith is to Britain. I have tried her recipes for over a decade now and am always pleased with the results.

Galaktoboureko is a deliciously sweet and comforting treat. It consists of a custard layer sandwiched between layers of buttered phyllo sheets and soaked in a lemony syrup after baking. My mother-in-law always makes this for us whenever we visit her in Greece. It is one of my husband's favourite desserts.

It is made in a large Pyrex rectangular glass tray and is ideal for dinner parties, although my husband is quite comfortable eating the whole trayful over a few days!

There are just a few basic ingredients needed. The custard is smooth and creamy, every mouthful a delightfully comforting experience within the syrupy phyllo pastry.

I have cut the galaktoboureko into a circular piece here for a modern presentation of a very traditional Greek dessert. My husband's only complaint about this is that his favourite piece is η γωνία (the corner piece)!

Recipe:

You will need:

Greek semolina halva

 

It's mid-afternoon and my husband suddenly declares that he feels like eating halva with coffee. Just like his mother use to make. It's a cool afternoon and halva seems the perfect accompaniment to coffee today. The thought of wonderful aromas of cinnamon and roasted almonds wafting through the house give me the urge to have halva too.

Semolina desserts are something that I grew up with in South Africa. This halva reminds me of an Indian version that yields a taste similar to this Greek recipe. There was an association with a grand occasion whenever my mum would make it. This recipe is from Vefa Alexiadou's book "Greek Pastries and Desserts".

The syrup will fill your kitchen with the fragrance of cinnamon and awaken your senses. It's such a tasty treat!

This recipe is not difficult, involves just a few steps and yields a sweet, delicious dessert. You can mould the halva into fancy shapes that add an attractive decorative touch.

Recipe

You will need