Ingredients
Makes 12 parcels
375g Fillo Pastry
250g butter, melted
For the syrup
400g caster sugar
450ml water
225ml Ouzo
1 ribbon of orange rind
For the custard
100g butter
160g fine semolina
100g caster sugar
1 ribbon of orange rind
1 litre full cream milk
1 teaspoon vanilla bean paste
1 egg
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 180 degrees Celsius fan forced. You will need a 12-hole cupcake tin.
To make the syrup
Combine the water, sugar, orange rind and 125ml of the ouzo into a small pot, placing it over medium high heat. Allow it to boil for approximately 20 minutes until it thickens slightly. Just before turning off the heat, add the remaining 100ml of the ouzo. Set aside to cool.
To make the custard
Over medium high heat add butter to another saucepan and allow it to melt. Add the semolina, sugar and orange rind. Combine ingredients then add half the milk whisking continuously, and then add the vanilla. Add the remainder of the milk and continue to mix. Once the custard has thickened add the whole egg and whisk it into the custard quickly. Remove the orange rind and set aside.
To assemble the parcels
Brush one sheet of Fillo Pastry with melted butter. Fold the sheet of Pastry in half, for the two short sides of the Pastry to meet. Brush with butter. Cut the sheet in half parallel to the shortest side of the Pastry. Place one piece of Pastry over the other to form a cross shape. Transfer the Pastry to one of the cupcake holes and using your hand push it in. Place three tablespoons of the custard into the tin and scrunch in the overhanging Pastry to seal the parcel. Repeat with remaining Fillo Pastry and custard filling.
Bake for 35 minutes or until golden and crispy all over.
Remove from the oven and pour the cool syrup evenly over the hot Fillo Pastry, reserving some of the syrup for serving. Allow the parcels to cool slightly before serving.
Recipe & photography by Mary Politis from Mary’s Kouzina.
Watch how to make Galaktoboureko Parcels with Ouzo Syrup