Galaktoboureko Recipe

Instructions

1. 1

   Prepare the Syrup

   In a saucepan, combine the water and honey. Bring to a boil over medium heat, then reduce to a simmer and cook for 10 minutes. Set aside to cool.

2. 2

   Make the Custard

   In a pot, heat the milk over medium heat. Gradually whisk in the semolina and sugar until well combined. Cook, stirring constantly, until the mixture thickens (about 10 minutes). Remove from heat.

3. 3

   Add Eggs and Flavorings

   In a bowl, whisk together the eggs, vanilla extract, and lemon zest. Slowly add the warm semolina mixture to the egg mixture, whisking continuously to prevent curdling. Once combined, return the mixture to the pot and cook for another 2-3 minutes until thickened. Remove from heat and let cool slightly.

4. 4

   Assemble the Galaktoboureko

   Preheat the oven to 350°F (175°C). Brush a baking dish with melted butter. Layer half of the phyllo dough sheets in the dish, brushing each sheet with melted butter. Pour the custard over the phyllo layers and then cover with the remaining phyllo sheets, brushing each sheet with butter.

5. 5

   Bake

   Cut the top layers of phyllo into squares or diamonds for easier serving. Bake in the preheated oven for 40-45 minutes or until golden brown.

6. 6

   Finish with Syrup

   Once baked, remove the Galaktoboureko from the oven and immediately pour the cooled syrup over the hot pastry. Allow to soak for at least 1 hour before serving.