One piece of galaktoboureko is never enough. It disappears from any table almost immediately, like magic, especially when served warm with its homemade syrup and crispy phyllo pastry. It is also deliciously prepared with kataifi pastry.
Cooks In20' preparation | 1 hour baking
1 packet phyllo pastry
5.2 oz fresh butter, melted (for the pastry)
1 quart fresh milk
6 egg yolks
3.5 oz fine semolina
3.5 oz coarse semolina
2 tbsp. fresh butter
½ tsp. vanilla powder
7 oz sugar
1.5 lb sugar
½ cup water
1 cinnamon stick
2 lemon cups, squeezed
Heat the milk with the sugar. In a bowl, whisk the eggs and egg yolks with the fine semolina, coarse semolina, and vanilla powder until combined.
Take some of the warm milk and loosen the egg mixture.
Pour into the milk and stir until the cream thickens. Remove from heat and add the butter.
Grease a 13 to a 14-inch baking dish.
Brush each sheet of phyllo pastry with melted butter and put 9 sheets crossways on the bottom of the dish, making sure there is an overhang, we will use the hanging phyllo to help cover the pie.
Pour the cream into the dish.
Fold the pastry inwards over the cream and top with the remaining sheets of pastry.
Push the edges of the galaktoboureko underneath with a spatula.
Trace out the pieces with a knife and pour the remaining melted butter between each notch.
Sprinkle with water and bake at 180°F on the bottom rack for about 1 hour, until golden.
Leave to cool thoroughly, then douse with the warm syrup.
Put all the ingredients into a pot and bring to boil.
Do not stir once it begins to bubble.
Simmer for about 8 minutes.
Remove lemon cups and pour over the baked galaktoboureko.
Whatever type of phyllo pastry you use, make sure to keep 4-5 sheets for the top layer.
Always sprinkle some drops of water on the galaktoboureko before baking, so that the phyllo does not turn upwards.