Galaktoboureko

Method

1. 1
   • milk1 l
   • semolina150 g
   • white sugar150 g
   • egg4

   Cook the semolina custard — Heat the milk in a saucepan until just below boiling. In a bowl, whisk the sugar, eggs and semolina, then slowly whisk in the hot milk. Return to the pan and cook over low heat, stirring constantly, for 8-10 minutes until thickened into a custard.

   ⏱10 min
2. 2
   • vanilla extract1 tsp
   • lemon zest1 tsp
   • butter40 g

   Flavour and cool the custard — Off the heat, stir in the vanilla, lemon zest and 40 g butter. Cover with cling film touching the surface and let cool slightly.

3. 3
   • butter40 g
   • phyllo dough12

   Layer phyllo and fill with custard — Brush a baking dish with melted butter. Layer 6 phyllo sheets in the dish, brushing each with butter and letting the edges overhang. Pour in the custard, then top with the remaining 6 sheets, brushing each with butter, and tuck in the overhanging edges.

   ⏱15 min
4. 4

   Bake and soak in syrup — Score the top into squares. Bake at 180°C (350°F) for 40 minutes until golden and crisp. Meanwhile, boil the syrup ingredients for 5 minutes until slightly thickened. Pour the hot syrup evenly over the hot pastry as soon as it comes out of the oven, and let cool completely before serving.

   ⏱40 min