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Ingredients
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Filo Pastry
Custard Filling
Syrup
Method
Preparation of Syrup
- 1
Make the Syrup
In a saucepan, combine 1 cup of water, 1 cup of granulated sugar, 2 tablespoons of lemon juice, and 1 teaspoon of vanilla extract. Bring to a boil over medium heat, stirring occasionally until the sugar dissolves. Once boiling, reduce the heat and let it simmer for about 10 minutes. Remove from heat and let cool.
Preparation of Custard Filling
- 2
Prepare the Custard
In a medium saucepan, heat 4 cups of milk over medium heat. In a separate bowl, whisk together 1 cup of granulated sugar and 1 cup of semolina. Once the milk is warm, gradually whisk in the sugar and semolina mixture. Stir continuously until the mixture thickens (about 10 minutes). In a bowl, whisk together 4 eggs, 1 teaspoon of vanilla extract, and 1 teaspoon of lemon zest. Slowly temper the egg mixture with the warm custard, then pour it back into the saucepan, cooking for another 2-3 minutes until thickened. Remove from heat and allow to cool slightly.
Assembly of Galaktoboureko
- 3
Assemble the Pastry
Preheat the oven to 350°F (175°C). Melt 1 cup of unsalted butter in a small saucepan. In a greased baking dish, layer 10 sheets of filo pastry, brushing each sheet with melted butter before adding the next. Spread the custard filling evenly over the layered pastry. Top with another 10 sheets of filo, again brushing each with butter. After layering, cut the top layers into diamond shapes.
Baking
- 4
Bake the Galaktoboureko
Bake in the preheated oven for 45-50 minutes, or until the pastry is deep golden brown. Remove from the oven and immediately pour the cooled syrup over the hot pastry. Allow to soak for at least 30 minutes before serving.