serves
6-8
prep
20 minutes
cook
50 minutes
difficulty
Mid
serves
6-8
people
preparation
20
minutes
cooking
50
minutes
difficulty
Mid
level
Ingredients
Ingredients
- 900 g silken tofu, pureed
- 400 g (2 cups) caster sugar
- 1 orange, zested
- 1 tbsp vanilla extract
- ¾ cup fine semolina
- ½ cup cornstarch or custard powder
- 1 packet filo pastry
- Sunflower oil and butter, combo for brushing
Syrup
- ¼ cup caster sugar
- 60 ml orange juice
- 60 ml water
- ½ tsp cinnamon
Instructions
1. For the sugar syrup, combine sugar, juice, water and cinnamon in a small saucepan over medium heat. Bring to a boil, then simmer until slightly reduced (approx. 3-5 minutes). Remove from the heat and allow to cool completely.
2. For the custard, whisk pureed tofu, sugar, orange and vanilla to the boil until creamy. Whisk in semolina, cornstarch or custard powder, and a pinch of salt until thick and creamy. Set aside.
4. To assemble the galaktoboureko, preheat oven to 180°C. Brush a 30 cm baking tray/dish with a little butter. Place a sheet of filo on the base of the tray, brushing a little oil/butter combo on each sheet. Repeat this process using 10-12 filo sheets.
5. Pour in tofu semolina mixture, smooth the top evenly, then top with another 10-12 sheets, brushing each with oil/butter mixture. Bake in the oven for 35-40 mins. until the pastry is golden, the custard is set and a knife inserted comes out clean.
6. Strain the cooled syrup and pour over the hot pastry and set aside to cool to room temperature.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
