About Me

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"Tout fait Maison" probably is the closest way to express how I like to live my life. I have always love making everything from scratch in my own kitchen since I was a little girl growing up in Hong Kong. Unfortunately kitchens in Hong Kong are much smaller and people do not always have the "real" oven there but only the toaster type oven. Therefore, things did not always turn out in my Hong Kong kitchen until I get my real kitchen here. To me, baking and working with dairy products are like doing science experiments. I get extremely excited when I see that my cheese is forming the way it should be or my bread is rising properly. When my end products come out perfectly, that is probably what I strive for. So I would like to share my secrets with all my friends who enjoy baking and enjoy kitchen experiments as much as I do. I have been a French trained aritsan chocolatier for the last 8 years and I still feel like there are so much to learn in the chocolate and pastry field. Having traveled the world and trained in two of the most amazing schools in France (Valrhona Chocolates and Lenotre),my goal is to spread my joy of baking to all of you.

Friday, October 5, 2012


Galakoboureko is a rather long name for such a simple dessert but this is a dessert that will leave you wanting more.  Galaktoboureko is a Greek dessert made with layers of filo pastry sandwich with a thick layer of semolina milk custard and soaked in a sugar honey syrup with a hint of cinnamon and lemon.  I was in Athens the first time I was introduced to this Greek dessert, they were sold in bakeries on the street together with tons and tons of other delicious cookies and cakes.  A lot of the Greek desserts are honey and semolina based which is a bit different from American desserts.  Working with Filo pastry is a bit tricky because the pastry is so thin that it tears easily but if you follow the package direction correctly then you should not have too much problem.  The most important thing is to make sure that the package is thaw before using, if you try to unroll the package when it is frozen you will tear everything and the whole thing will go to waste. 


2 cups of milk
2 eggs
1 egg yolk
1/3 cup of sugar
1/4 cup of semolina flour
1 tsp. of vanilla
2 Tbsp. of melted butter

For the Filo Pastry:

1/2 package of store bought Filo Pastry
1/4 cup of melt butter

For the Syrup:

40g of fine granulated sugar
2 Tbsp. of honey
1 tsp. of lemon juice
2 Tbsp. of hot water

Preheat oven to 375 degree F

Making the custard:
  • Heat the milk until it is just before boil
  • In another mixing bowl, beat together the eggs, egg yolk, sugar, semolina flour
  • Slowly add the warm milk to the mixture
  • Transfer the milk mixture into a heavy bottom pot bring it to a medium low heat
  • Keep stirring until mixture becomes thick and custardy
  • Take it off the heat, add vanilla extract and 2 Tbsp. of melted butter and stir until incorporated

Prepare 9x9 square pan and put in the Filo Pastry:

  • Cut Filo pastry into size of the square pan
  • Make sure to brush melted butter on the bottom of the pan before layering the first sheet of Filo
  • Start to line the square pan with about 12 sheets of Filo
  • Brush melted butter in between each sheet of Filo Pastry

  • After 12 sheets are done, pour in the milk custard then level the custard with a spatula

  • Then continue to layer another 12 sheets of Filo on top of the custard with melted butter brushed between every sheet of Filo
  • When done, put the pan into the 375 degree oven and bake for 15 mins
  • Lower the oven to 325 degree and bake for another 45 mins until the pastry is brown in color
  • Take the Galaktoboureko out from the oven and start preparing the syrup

Making the syrup:

  • In a sauce pan, put in sugar, honey, lemon juice and water
  • Bring it to a boil
  • Stir until syrup becomes thicken a little
  • Now cut the Galaktoboureko into 8 pieces

  • Then pour the syrup even over the Galaktoboureko
  • Sprinkle Cinnamon on the top of the pastry if desired

Serve warm and enjoy!!


  1. Wow, you make it seem so simple! And I love that this doesn't require nuts. Most Greek deserts I have come across seem to have nuts in them.. or maybe it just seems that way to me!

  2. Ok...I was sure this would not be a recipe I'd want to make until I saw your post...might have to rethink this now:) Nicely done once again Ivy! I can almost taste it!

  3. this sounds wonderful. i love custard based desserts. thanks!