Ingredients
- 1 package phyllo dough sheets
- 250 g Lurpak cow milk butter
Ingredients for the custard filling
- 1 lt whole milk
- 180 g granulated sugar
- 4 medium eggs
- 80 g fine semolina
- 100 g Lurpak cow milk butter
- zest of 1 orange and 1 lemon
Ingredients for the syrup
- 700 g granulated sugar
- 50 g honey
- 500 ml water
- 4 lemon slices
- 1 cinnamon stick
Method for the custard filling
In a bowl add 100 ml of milk, eggs, half the amount of sugar, and semolina. Stir with a hand whisk, until all the ingredients are homogenized, and the mixture has no lumps.
Then, into a pot place the remaining sugar and milk, and heat until it comes to a boil.
Right after, gradually pour approximately half the amount of milk into the bowl with the mixture, stirring vigorously with a hand whisk. After whisking well, pour it back into the pot with the remaining milk. Place it over medium heat and stir with the hand whisk, until it forms into a firm cream.
Remove the cream from heat and add the butter, along with the lemon and orange zest. Stir constantly, until the butter melts.
Finally, cover the cream with a piece of plastic wrap, in a way that the plastic wrap comes in contact with the cream, so that it does not get air, and refrigerate for a while to cool.
Method for the syrup
In a small pot, add all the ingredients and place over high heat, until it comes to a boil.
After it boils, lower heat to medium and continue boiling for another 2-3 minutes.
Finally, set the syrup aside and let it cool.
To assemble
Place over a bain-marie or into a pot, the butter, and melt it over low heat.
Afterwards, spread the phyllo dough sheets placing the large side in front of you, and cut vertically right in the middle.
Right after, place one stack of phyllo dough sheets on top of the other. Take one dough sheet, place it with the small side facing you, and brush it well with the melted butter. Repeat the same process with the second sheet, which has been placed over the first sheet.
Then, spread, using a piping bag or a spoon, a bit of custard (approximately 2 tablespoons of cream) along the small side of the sheet, which is facing you. Leave a gap of about 2 cm on all 3 sides of the sheet.
After spreading the custard, roll just once, so that the sheets touch each other. Grease with butter on the right and the left side of the sheets that stick out without cream. Fold and place them on the roll with custard and keep folding the edges along the entire length of the sheets right and left.
Immediately after, grease again with butter the edges of the sheets that we folded lengthwise and start to roll the dough sheet until it forms into a patty.
Place it, with the edge of the sheet that closes down, in a baking pan (no need for buttering).
Repeat the same process with all the remaining phyllo dough sheets.
After placing all the patties next to each other in the baking pan, butter on top all the patties with the remaining butter.
Bake in a preheated oven on the heating elements at 160-170 C for about 50-60 minutes, until golden brown.
When ready, gradually pour the syrup (so that the galaktoboureko can absorb it), which has already been strained.
