Galaktoboureko

Cuisines

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Recipe

Ingredients

1/2 cup	semolina
1/4 cup	granulated sugar
1 cup	whole milk
1 cup	water
1 tablespoon	unsalted butter
1 teaspoon	vanilla extract
2	eggs

Instructions

1. 1 In a saucepan, combine semolina, 1/4 cup sugar, 1 cup milk, and 1 cup water over medium heat.
2. 2 Stir continuously until the mixture thickens into a custard, about 5-7 minutes.
3. 3 Remove from heat and stir in 1 tablespoon butter and vanilla extract. Let it cool slightly.
4. 4 In a bowl, beat the eggs and 1/2 cup sugar until light and fluffy.
5. 5 Gradually fold the egg mixture into the cooled custard.
6. 6 Preheat your oven to 350°F (175°C).
7. 7 Brush a small baking dish with melted butter.
8. 8 Layer 3 sheets of phyllo dough in the dish, brushing each with melted butter.
9. 9 Pour the custard filling over the phyllo layers.
10. 10 Cover with the remaining 3 sheets of phyllo, brushing each with melted butter.
11. 11 Trim the excess phyllo and tuck the edges into the dish.
12. 12 Bake for 30-35 minutes or until golden brown.
13. 13 While baking, prepare the syrup by combining 1/2 cup water, 1/2 cup sugar, lemon peel, lemon juice, and cinnamon stick in a saucepan.
14. 14 Bring to a boil, then simmer for 5 minutes until slightly thickened.
15. 15 Remove from heat and discard the lemon peel and cinnamon stick.
16. 16 Once the galaktoboureko is baked, pour the hot syrup evenly over the pastry.
17. 17 Let it cool before serving.