Ingredients
For the Fillo Pastry
2 x 375g Antoniou Fillo Pastry
300g unsalted butter, melted and clarified
For the syrup
2 cups sugar
3 cups water
2 Tbsp honey
1 cinnamon stick
8 whole cloves
3 ribbons lemon rind
For the custard
120g unsalted butter
160g fine semolina
100g sugar
1 litre full cream milk
1 egg
1 ribbon lemon rind
For the nut mixture
500g walnuts
2 tablespoons caster sugar
2 teaspoons cinnamon
1 teaspoon all spice
1/4 teaspoon salt
Method
Before you begin this Fillo Pastry recipe, take your Filo Pastry out of the fridge to bring it up to room temperature in its packaging.
Preheat your oven to 170 degrees Celsius.
To make the syrup
Add all the ingredients except for the honey to a small saucepan. Stir to combine once and bring to the boil. Reduce the heat to low and allow the syrup to simmer for approximately 20 minutes, or until it thickens slightly. Stir in the honey then set aside to cool completely.
To make the custard
Place the butter, semolina, sugar, milk and lemon rind in a large saucepan over medium to high heat. Whisk constantly to avoid the semolina from sticking. Once the custard has thickened add the egg and whisk well. Remove the lemon rind and set aside.
To assemble the Galaktobaklava
Use a food processor to chop the walnuts until they are a chunky crumb. Mix in the sugar and spices.
Grease a 23cm by 30cm baking tray with butter. Place the tray vertically in front of you. Brush a layer of Fillo Pastry with butter and place it horizontally on the top half of the tray allowing the Filo to overhang. Brush another sheet of Fillo Pastry and place it horizontally on the bottom half of the tray, also allowing overhang and 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 and press down firmly, ensuring the layer is even. Spoon over the custard and spread it gently over the nuts. Fold in the overhanging pastry over the custard. Brush the Pastry with butter.
Using the tray as a guide, trim the second packet of Fillo Pastry to size (sit the baking tray on top of the Fillo and 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.
Using a sharp knife, cut the Galaktobaklava into diamond shapes, cutting all the way through to the nuts. To do this, firstly cut vertical lines, then cut at a 45 degree angle. Pour the remaining butter on top of the Filo and tilt the tray from side to side on an angle so the butter seeps into all the incisions.
Bake for approximately 50 minutes or until golden. Remove from the oven then immediately pour over the cooled syrup.
Allow the Galaktobaklava to cool completely before cutting and serving, approximately 3-4 hours.
Recipe, video & Photography: Mary Politis from Mary’s Kouzina
Music: Dancing in the Moonlight – Jeff Kaale
Watch this video to learn how to make Galaktobaklava