Galactoboureco Recipe

Desserts

1. 1

   Prepare the Semolina Custard

   In a saucepan, bring the milk to a boil over medium heat. Gradually whisk in the semolina and sugar, stirring constantly to avoid lumps.

2. 2

   Reduce the heat to low and continue to cook for about 10-15 minutes until the mixture thickens. Stir in the vanilla extract and remove from heat. Allow to cool slightly.

3. 3

   Prepare the Phyllo Dough

   Preheat your oven to 350°F (175°C). Melt the butter in a small saucepan. Lay out the phyllo dough on a clean surface and cover with a damp cloth to prevent it from drying out.

4. 4

   Take one sheet of phyllo, brush it lightly with melted butter, and stack another sheet on top. Repeat this process until you have about 5 sheets layered.

5. 5

   Assemble the Galaktoboureko

   Spoon the semolina custard onto the phyllo dough, spreading it evenly. Fold the sides of the phyllo over the custard and then roll it tightly to form a log.

6. 6

   Place the rolled phyllo on a greased baking dish. Brush the top with more melted butter. Repeat with the remaining phyllo and custard.

7. 7

   Bake the Galaktoboureko

   Bake in the preheated oven for 30-40 minutes or until golden brown and crisp.

8. 8

   Prepare the Citrus Syrup

   Meanwhile, in a saucepan, combine water, sugar (for syrup), lemon juice, and orange zest. Bring to a boil, then reduce heat and let simmer for about 10 minutes until slightly thickened.

9. 9

   Remove from heat and add the cinnamon stick. Allow the syrup to cool.

10. 10

    Finish and Serve

    Once the Galaktoboureko is done baking, remove it from the oven and immediately pour the cooled syrup over the hot pastry.

11. 11

    Allow it to soak for at least 1 hour before slicing and serving. Enjoy your Galaktoboureko!