Galaktoboureko

Semolina custard in filo, soaked in lemon syrup.

Ingredients

• 500 g Phyllo pastry
• 6 cups Milk
• 1 cup Fine semolina
• 2 cups Sugar
• 5 Eggs
• 200 g Butter
• 2 Lemon
• 1 tsp Vanilla extract
• 1½ cups Water

Method

1. Make the custard — Heat the milk, rain in the semolina, and cook until thick, then beat in eggs, sugar and vanilla off the heat.
2. Layer the base — Butter filo sheets and line a tin, letting them overhang.
3. Fill — Pour in the warm custard and fold the overhang over.
4. Top — Layer more buttered filo on top and score into portions.
5. Bake — Cook at 180°C for 50 minutes until deep golden.
6. Make the syrup — Boil sugar, water and lemon for 10 minutes and cool completely.
7. Soak — Pour cold syrup over the hot pastry — one hot, one cold, or it turns soggy.
8. Galaktoboureko is ready — Rest 3 hours before cutting.

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