Spiced galaktoboureko with herb and lemon syrup
SERVES 12-14 //PREP TIME 25 MINS (PLUS INFUSING, COOLING) //COOK 1 HR
Layers of buttery pastry and smooth custard make this Greek dessert a classic. We’ve rebooted it for the season with aromatic spices, fresh herbs, and a zesty lemon syrup that is generously poured over the pastry. This is best eaten on the day it’s made.
1 litre milk2 cinnamon quills2 star anise4 each cardamom pods and cloves4 eggs150 gm caster sugar100 gm fine semolina100 gm unsalted butter, chopped375 gm filo pastry150 gm unsalted butter, melted
HERB AND LEMON SYRUP
440 gm caster sugar6 thyme sprigs3 bay leavesRind of 2 lemons, thinly peeled into strips125 ml (½ cup) lemon juice
1 For syrup, combine sugar, herbs, rind and 500ml (2 cups) water in a saucepan over medium-high heat. Bring to the boil, stirring to dissolve sugar, then simmer until slightly reduced (6-8 minutes). Remove from heat; stir in juice. Set aside to infuse.
2 Place milk and spices in a large saucepan; bring to a simmer over medium-high heat. Remove from heat; set aside to infuse (at least 30 minutes; preferably 2 hours).
Whisk eggs and sugar in a bowl until pale and creamy. Add semolina and whisk to
