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Traditional Greek style Custard Slice wrapped in Filo pastry and smothered in a cinnamon scented sugar syrup


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Andrew Graham

Chardonnay, Other Whites and Dessert Wines are the best wines to pair with Galaktoboureko.


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Posted by Report
The thing I'm confused about is the syrup doesn't say how much sugar to put in and it comes put runny..
Posted by BettyCrockerReport
I just had to comment on this. My partner is Greek and loves this - said it tastes better than a greek bakery would make. I only used half the syrup though as that seemed plenty for me. Also, I made this on low fat milk and no one could tell :)
Posted by BettyCrockerReport
Still loving this and making it for Christmas to impress the future Greek inlaws
Posted by GslnReport
this is the best my father made at parties it disapered in 5 min my way is a little bit different there are cloves an lemon in this one if you are willing to try
Posted by jackicamReport
Actually this recipe came from a friend's ex husband who is a pastry chef in Greece - I begged for the recipe!
Posted by jackicamReport
On a hot day, this is a really refreshing dessert when it's been in the fridge and has gotten really cold. My husband loves them too - he'll polish a whole one off by himself in 2 or 3 sittings : )
Posted by Philippa WightmanReport
Daughter and I LOVE custard tarts- will be making this one the next time she comes over for dinner/lunch!! Thanks Jacki!
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