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Orange and vanilla custard slice (silken tofu galaktoboureko)

This thick, luscious slice is perfumed with orange and cinnamon, and is best enjoyed with a strong cup of tea or coffee.

Orange and vanilla custard slice (silken tofu galaktoboureko)

Orange and vanilla custard slice (silken tofu galaktoboureko) Credit: Tammi Kwok

  • 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.


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Published 17 May 2023 7:36am
By Farah Celjo
Source: SBS



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