Soufra Galaktompoureko

It’s not a soufra, but it’s not a classic galaktompoureko either.  It is a combination of the two, a very successful one indeed.  Try it and leave me your comments

Ingredients :

For custard filling:
170 g / 5.9oz fine semolina
200 g / 7oz granulated sugar, divide into 2 parts (100+100)g
500 g / 17.6oz heavy cream
500 g / 17.6oz whole milk
4 eggs
100 g / 3.5oz butter
1 teaspoon vanilla extract + orange zest
220 g / 7.7oz butter, melted for brushing phyllo

blueberries (optional)
1 package phyllo dough

For syrup
500 g /17.6oz granulated sugar
250 g 8.8oz water
30 g 1oz honey
the rind from 1 lemon
cinnamon stick


For the syrup
Combine the sugar, water, cinnamon stick and lemon rind in a pot. Place over heat and bring to a boil

As soon as it comes to a boil, mix with a sponn to make sure the sugar has dissolved completely. The mixture should be translucent.

When ready, add the honey and remove from heat. Give it a stir and set the syrup aside to cool.

For the custard filling
Beat the eggs along with half the sugar in a mixer for 3-4 minutes.

The mixture needs to become very fluffy and become a light meringue and set aside until needed.

In a pot, add the heavy cream, milk, the remaining sugar, a pinch of salt, 1 teaspoon vanilla extract and orange zest.

Place over medium to high heat and bring to a boil.

As soon as you see that the mixture is bubbling, add the semolina and whisk for about 3-4 minutes until it thickens.

When the whisk leaves streaks in the mixture, it means it has thickened enough and it is ready.

Remove from heat and ad the butter. Continue whisking until the butter melts and is completely incorporated.

Use a spatula and transfer mixture to a mixer’s bowl. Beat for 4-5 minutes, until the mixture cools a little. Turn off the mixture and check that it is lukewarm.

When ready, add the egg to the bowl and gently fold with a spoon. Your custard filling is ready.

Lay one sheet of Filo pastry onto your workspace, with the short side of the phyllo Pastry facing you. Brush with butter and lay a second sheet of phyllo Pastry on top.

Using your fingers, fold the Pastry in a concertina design. Transfer the folded phyllo Pastry to the centre of a 30cm round baking tray and begin to coil it in the middle to resemble a rose.

Repeat with the remaining phyllo Pastry, placing it around the centre rose until the tray is full.

Brush the phyllo Pastry with the remaining melted butter and bake for approximately 15 minutes or until lightly golden.

Pour the custard over the baked phyllo Pastry evenly then scatter the blueberries all over, pushing some of them down into the Fillo Pastry.

Transfer the tray back into the oven and bake for approximately 30 minutes and golden. Remove the Soufra from the oven and pour the cold syroup all over it.

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