Galaktoboureko

Ingredients

• 450 g of phyllo dough
• 150 g of sugar
• 6 eggs
• 150 g of semolina
• 1 liter of milk
• The juice of half a lemon
• 2 vanilla beans
• A pinch of salt
• 150 g of sugar
• 125 ml of water
• 2 tablespoons of lemon juice

Combine the sugar, eggs, and semolina in a bowl. Add the milk, vanilla beans, and lemon juice, then heat gently. Stir with a fork and bring to a simmer. Once simmering, reduce the heat and stir occasionally for an additional 10 minutes. Remove from the heat and let cool.

Brush each phyllo sheet with butter.

Grease a baking dish and lay out the filo sheets one by one, covering each with half the amount of filo. Then, spread the cooled semolina puree evenly over the filo and cover with the remaining sheets. Lightly spray with water and bake in a preheated oven at 180 °C for one hour.

For the syrup, combine the water and sugar, heat until it boils, then simmer gently for 10 minutes, stirring occasionally. Allow to cool slightly, then add the lemon juice.

After cooking, gradually pour the syrup over the galaktoboureko. It’s ready!