Description
Experience the delightful contrast of shatteringly crisp, golden pastry giving way to a warm, creamy filling! These Custard Parcels, known as Galaktoboureko parcels in Greek cuisine, feature delicate layers of buttery filo pastry wrapped around a rich, aromatic semolina custard. Baked until perfectly golden and crisp, they offer a wonderful choice: serve them drenched in a fragrant lemon-cinnamon syrup for a truly decadent experience, or keep it simple and elegant with a dusting of icing sugar and cinnamon.
Ingredients
Units
Scale
For the Parcels
- 375g Antoniou Fillo Pastry, thawed
- 200g (approx. 14 tbsp) Unsalted Butter, melted
For the Semolina Custard
- 100g (approx. 7 tbsp) Unsalted Butter
- 160g Fine Semolina
- 100g Caster Sugar (Superfine)
- 1 ribbon Lemon Rind
- 1 litre Whole Milk
- 1 teaspoon Vanilla Bean Paste
- 1 Large Egg
For the Syrup (Optional)
- 400g Caster Sugar (Superfine)
- 450ml Water
- 1 ribbon Lemon Rind
- 1 Cinnamon Stick
For Dusting (Optional)
- As needed Icing Sugar (Powdered Sugar)
- As needed Ground Cinnamon
Instructions
- Prep Oven and Pastry: Let the filo pastry come to room temperature on the counter (about 1-2 hours). Preheat your oven to 350°F (180°C), fan forced. Lightly brush a large baking tray with melted butter.
- Make the Custard: In a medium saucepan, combine all custard ingredients except the egg (butter, semolina, sugar, lemon rind, milk, vanilla). Place over medium-high heat and whisk continuously until the mixture boils and becomes very thick, like porridge.
- Finish Custard: Immediately remove the pan from the heat. Add the whole egg and whisk it in very quickly and thoroughly. Discard the lemon rind. Set the custard aside to cool slightly.
- Assemble Parcels: Unroll the filo pastry. Place one sheet on your work surface (long side facing you). Cover the remaining sheets with a slightly damp kitchen towel. Pinch the center of the filo sheet and twist it clockwise about three times to create a loose spiral in the middle.
- Fill and Fold: Place a heaped spoonful of the slightly cooled custard in the center of the spiral. Brush the surrounding pastry lightly with melted butter. Fold one side of the pastry over the custard, brushing with more butter. Continue folding the remaining sides over to create a sealed parcel, brushing with butter after each fold.
- Bake the Parcels: Place the parcel seam-side down on the prepared baking tray. Repeat with the remaining filo sheets and custard. Generously brush the tops and sides of all parcels with the remaining melted butter. Bake for 40 minutes, or until deep golden brown and crispy.
- Prepare the Syrup (Optional): While the parcels bake, combine the water, sugar, lemon rind, and cinnamon stick in a small saucepan. Bring to a boil and let it boil steadily for about 20 minutes, or until the syrup has thickened slightly. Remove from heat, discard the rind and stick, and let it cool completely.
-
Serve:
- With Syrup: While the parcels are hot from the oven, slowly drizzle the completely cooled syrup over them. Let them sit for a few minutes to absorb.
- With Dusting: Let the baked parcels cool for 10-15 minutes. Dust generously with icing sugar and ground cinnamon before serving.
Notes
- Room Temp Filo: Letting your filo pastry come to room temperature is essential. If it’s too cold, it will be brittle and crack easily.
- Constant Whisking: When making the custard, you must whisk continuously to prevent the semolina from sticking to the bottom of the pan and creating lumps.
- Damp Towel is Key: Filo pastry dries out very quickly. Always keep the sheets you aren’t actively working with covered by a clean, slightly damp towel.
- Hot vs. Cold: For the best texture, the rule is: hot pastries get cold syrup. Pouring hot syrup on hot filo will make it soggy.
- Prep Time: 25 minutes
- Cook Time: 40 minutes
- Category: Dessert, Pastry, Brunch
- Method: Baking
- Cuisine: Greek
Nutrition
- Serving Size: 1 parcel
- Calories: 275 kcal
- Sugar: 9.5 g
- Sodium: 135 mg
- Fat: 16 g
- Saturated Fat: 10 g
- Unsaturated Fat: 6 g
- Trans Fat: 0.5 g
- Carbohydrates: 28 g
- Fiber: 1 g
- Protein: 5.5 g
- Cholesterol: 55 mg
