Galaktoboureko Recipe

INGREDIENTS FOR SYRUP

2 cups sugar

2 cups water

1 cinnamon stick

1 clove

1 teaspoon lemon juice

Optional: Add some lemon zest for more aroma if desired

INGREDIENTS FOR THE CREAM

1 kg whole milk

¾ cup fine semolina

1 cup sugar

4 eggs

3 tablespoons melted butter

2 vanilla extracts

A little ground cinnamon for sprinkling

INGREDIENTS FOR THE PHYLLO

One package of phyllo pastry for desserts (450 g)

150 grams melted butter for brushing the phyllo sheets

10 level tablespoons sugar for sprinkling the phyllo sheets

INSTRUCTIONS

1. Boil the syrup ingredients for 3 minutes and set aside to cool.

2. In a mixer bowl, beat the sugar, eggs, and vanilla extracts for two minutes.

3. Pour the milk into a pot and place it on the stove.

4. When it’s hot (not boiling), without reducing the heat, slowly sprinkle in the semolina while continuously stirring vigorously (to prevent sticking and lumping) until it thickens. It will become a relatively thin cream. Then remove from heat.

5. Gradually add about half of the cream to the mixer bowl, mixing at the lowest speed. This is done to homogenise the ingredients without curdling the eggs. Then pour the mixture from the bowl back into the pot with the remaining cream and mix well to combine everything.

6. Melt all the butter in a small pot (for both the cream and the phyllo).

7. Pour the three tablespoons of butter over the cream’s surface without stirring and cover the pot with a lid. This prevents the cream from forming a skin.

8. Butter a round baking pan with a diameter of 30 to 35 cm (or a rectangular 25 x 35 cm pan).

9. Lay the first phyllo sheet in the pan, brush it with butter, and sprinkle with one level tablespoon of sugar.

10. Layer 6 to 7 more phyllo sheets, following the same process (buttering and sprinkling with sugar). Instead of sugar, sprinkle the last sheet with ground cinnamon (as much as you like).

11. Mix the cream well so that the butter is evenly distributed and it becomes glossy.

12. Pour it into the pan with the phyllo sheets and shake the pan to level it evenly.

13. Sprinkle the cream with ground cinnamon.

14. Preheat the oven to 180°C (350°F), preferably using the conventional setting.

15. Fold the remaining phyllo sheets one by one. Don’t forget to butter and sprinkle each one with sugar as you did with the bottom layers.

16. Layer the remaining 2 to 3 phyllo sheets, buttering, sprinkling with sugar, and folding so they don’t hang over the pan. Don’t sprinkle the very top sheet with sugar; instead, sprinkle it with water droplets.

17. Score the top phyllo sheets into pieces as you like (squares, diamonds, rectangles, small, large…).

18. Place in the oven and bake for about 45 minutes at 180°C (350°F).

19. Remove from the oven and while the dessert is still hot, slowly pour the now-cold syrup over the entire surface.

20. Leave it for two hours to absorb the syrup well and rest, and it’s ready!!!

Note: Don’t cover it with a lid or another pan to keep the phyllo sheets crispy and prevent them from softening and becoming soggy. To protect it from insects, place a baking rack on top of the pan and cover with a dry towel.

GOOD LUCK AND ENJOY

WITH LOVE