Galaktoboureko 💛

Updated at: Fri, 16 Aug 2024 13:43:15 GMT

Step 1

In a saucepan, combine the sugar, water, cinnamon stick, lemon juice, and peels

Step 2

Bring to a boil, then reduce heat and simmer for about 5 minutes

Step 3

Let it cool completly

Step 4

In a large pot, heat the milk, vanilla pod and cinnamon stick over medium heat until it’s hot but not boiling

Step 5

In a bowl, whisk together the eggs, sugar, and vanilla beans until pale and creamy

Step 6

Gradually add the semolina to the egg mixture, whisking constantly to avoid lumps

Step 7

Remove the vanilla pod and cinnamon stick from the milk and slowly pour the hot milk into the egg mixture, stirring constantly

Step 8

Return the mixture to the pot and cook over medium heat, stirring continuously, until it thickens to a custard-like consistency (will take 5 to 7 minutes)

Step 9

Remove from heat, stir in the butter, and set aside to cool slightly

Step 10

Preheat your oven to 180°C and butter a large baking dish

Step 11

Place half of the phyllo sheets in the baking dish, one by one, brushing each sheet generously with melted butter (let the edges hang over the sides of the dish)

Step 12

Pour the cooled custard evenly over the phyllo layers

Step 13

Fold over the overhanging phyllo sheets, and then layer the remaining phyllo sheets on top, brushing each with butter (tuck the edges inside the dish to seal the custard)

Step 14

Using a sharp knife, lightly score the TOP layers of the phyllo into squares

Step 15

Bake at 180°C for 1 hour

Step 16

As soon as the galaktoboureko comes out of the oven, slowly pour the cold syrup over it, making sure to cover all the surfaces

Step 17

Let it sit to absorb the syrup completely

Step 18

Allow the galaktoboureko to cool completely before serving

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