The Great Shetland Bake Off - Week 6 - Celia's Galataboureko (Greek Custard Pie)

Ingredients

• 4 Cups Shetland Farm Dairies Milk
• ¾ Cup of Sugar
• ¾ Cup Fine Semolina
• ¾ Cup of Shetland Farm Dairies Butter
• Grated Lemon Zest (1/2 lemon)
• 8 cm Cinnamon Stick
• Pinch of Salt
• 5 Local Eggs, lightly beaten
• 1 tsp Vanilla Essence
• 250g Filo Pastry
• ¾ Cup Melted Shetland Farm Dairies Butter (unsalted)
• Syrup – made from water, sugar, lemon juice and cinnamon

Method

To make it, you first make a basic custard with added semolina, lemon zest and cinnamon. Leave it to cool and then add beaten eggs and vanilla. Layer your dish with 5 sheets of filo pastry, each one brushed with melted butter. Pour on the cooled custard and layer with another 5 sheets, brushing again each sheet with butter.

Cook in a moderate over for about 45 minutes and then leave to cool.

To make the syrup, boil, water, sugar, lemon juice and cinnamon together and leave till lukewarm. When the pie is cold, pour over the cooled syrup.

The custard looks quite grainy due to the semolina, but tastes delicious!